Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/340132
Type: Artigo
Title: Application of time–intensity analysis in model system submitted to homogenization
Author: Pereira, Gerlaˆndia da Silva
Leite, Thiago S
Schmidt, Flávio L
Cristianini, Marcelo
Bolini, Helena MA
Abstract: The use of the high pressure homogenizer has been studied in fruit juices, but researches in model system for application in fruit nectar are scarce. Therefore, it is necessary to evaluate the application of these technologies and how the homogenization pressure (PH) can interfere in the sensorial profile of the samples. To prepare the solutions we used guar gum (0.1%), organic acids (0.3%), and sucrose (10%), which were later homogenized (0—control, 25 and 50 MPa) at 25 ℃. The rheological behavior and the temporal profile of the samples were evaluated. The model systems presented pseudoplastic behavior without residual tension and were fitted to the Ostwald–de Waele model. The consistency index reduced and the flow behavior index increased with processing. Apparent viscosity also decreased due to homogenization. In the time–intensity sensorial analysis, it was observed that the samples differed among the evaluated parameters, demonstrating that the samples with tartaric acid presented higher intensity for the sour taste. However, for sweetness, no change was observed. In the viscosity attribute, the model systems presented similar temporal profiles. Therefore, it was noted that the homogenization process favored a greater temporal profile of sour taste, making sensory perception more lasting in a model system for fruit nectar
Subject: Homogeneização
Reologia
Ácidos orgânicos
Country: Reino Unido
Editor: Sage
Rights: Fechado
Identifier DOI: 10.1177/1082013219833228
Address: https://journals.sagepub.com/doi/full/10.1177/1082013219833228
Date Issue: Sep-2019
Appears in Collections:FEA - Artigos e Outros Documentos

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