Caesalpinia pulcherrima seed galactomannan on rheological properties of dairy desserts

Stella Regina Arcanjo Medeiros,Marjory Lima Holanda Araujo,Victor Alves De Oliveira,Renato De Azevedo Moreira,Amanda Mazza Cruz De Oliveira,Frederico José Beserra,Judith Pessoa De Andrade Feitosa,Ana Cristina De Oliveira Monteiro Moreira,Felipe Domingos De Sousa,Regina Celia Monteiro De Paula

doi:10.1590/0103-8478cr20190176

Abstract

ABSTRACT: Dairy desserts containing Caesalpinia pulcherrima seed galactomannan were evaluated to determine their static and dynamic rheological behaviors. Variations in consistency index (k), flow behavior (n), yield stress and thixotropy of the desserts indicated that the galactomannan caused an increase in the shear stress and apparent viscosity of the system. All samples exhibited shear-thinning behavior with flow behavior index values (n) between 0.06 and 0.37. Dynamic rheological behavior was evaluated for MD (high solid levels) and MD/2 (half the amount of solids) groups, and both G’ and G’’ moduli were depended on the frequency. The MD and MD/2 groups showed variations in the elastic modulus (G’) throughout the temperature range (mainly at 50 °C), showing greater sensitivity at high temperatures. C. pulcherrima galactomannan was able to promote synergism with starch, milk protein and sucrose and to improve the development of stronger and more resistant gels.

Highlights

Hydrocolloids are a heterogeneous group of long chain polymers that have the specific ability to form viscous dispersions and/or gels in water
Protein is a common contaminant in natural polysaccharide extraction, and an absence or low level of protein is desirable because it is related to the purity of the galactomannan and specificity of the extraction method
The intrinsic viscosity of C. pulcherrima galactomannan ([h] = 9.64 dLg-1) was higher than that reported by (OGY et al, 1999) for this species (7.4 dLg-1); it was close to the values described by (AZERO & ANDRADE, 2002) ([h] = 11.2 dLg-1) and lower than the values measured for commercial galactomannans by (WU et al, 2009)

Summary

Introduction

Hydrocolloids are a heterogeneous group of long chain polymers that have the specific ability to form viscous dispersions and/or gels in water. The dairy desserts, which are usually composed of milk, hydrocolloids, sucrose, flavor and colorants, show shear-thinning. V.50, n.6, flow behavior and time-dependence in addition to typical viscoelastic properties of weak gels. Hydrocolloids play an important role in the development of dairy desserts by modifying the characteristic consistency of these products. These molecules can prevent or delay the following physical phenomena: dispersed solid particle sedimentation in the medium, water or sugar crystallization, dispersed particle aggregation or disaggregation, and syneresis of gelled systems (ANTÔNIO et al, 2003)

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