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Type: Artigo de periódico
Title: Rheological Characterization Of Chicory Root (cichorium Intybus L.) Inulin Solution
Author: Toneli J.T.C.L.
Park K.J.
Ramalho J.R.P.
Murr F.E.X.
Fabbro I.M.D.
Abstract: Inulin is a polysaccharide frequently used as a sugar or fat replacer in the food industry, which offers the advantage of a functional effect similar to those of dietary fibers. By cooling or freezing an inulin concentrated solution, a more concentrated solution precipitates as a paste-like substance, while the liquid phase forms a diluted solution. In this work, the effect of storage temperature of inulin concentrated solution as well as temperature on the rheological behavior of liquid and precipitated phases obtained from a process of phase separation were evaluated. The precipitated phase of inulin was evaluated under two conditions: pure and formulated with encapsulating agents. It was observed that a reduction in storage temperature resulted in a higher inulin precipitation, which produced higher apparent viscosity values for the precipitated phase. All the samples analyzed had a shear-thinning rheological behavior.
Rights: aberto
Identifier DOI: 
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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