Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Rheological characterization of chicory root (Cichoriumintybus L.) inulin solution|
|Abstract:||Inulin is a polysaccharide frequency 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 ail 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.|
|Editor:||Brazilian Soc Chemical Eng|
|Citation:||Brazilian Journal Of Chemical Engineering. Brazilian Soc Chemical Eng, v. 25, n. 3, n. 461, n. 471, 2008.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.