Influencia de gomas de algarrobo y xantana en la estabilidad y aceptabilidad de crema láctea

Abstract

Introduction: In making a cream, various additives can be added, among which gums, which have been the subject of interest due to their advantages in industrial production, stand out. Objective: To evaluate the effect of xanthan and locust bean gums on the physical and sensory properties of acidified dairy creams.Materials and methods: The factors studied were: concentration (xanthan gum from 0.025 to 0.5 % and locust bean gum from 0.05 to 0.5 %) and acidity percentage (from 0.5 to 0.65 % in both gums). A mixture design was applied with the concentrations of the two gums studied. The variables viscosity, drainage stability, consistency and adhesiveness were measured instrumentally, while sensorially the consistency, viscosity and acidity were evaluated with a JAR (Just About Right) test using five-point scales, and on the acceptability for attributes and overall acceptability a nine-point hedonic scale was used. Results and discussion: The creams with the greatest acceptability corresponded to concentrations of 0.2 to 0.38 % xanthan gum and 0.46 to 0.5 % locust bean gum. The JAR test showed that the best mixture was the one containing 0.325 and 0.175 % xanthan and locust bean gums, respectively; this last treatment was compared with three commercial creams and one of them presented viscosity and consistency values (10 kg∙m-1∙s-1 and 4,000 gf, respectively) similar to those of the mixture obtained. Conclusions: It is possible to assume the existence of a masking effect of the sensory perception of acidity due to the high viscosities provided by xanthan gum. On the other hand, the viscosity acceptability and overall acceptability curves showed a maximum.