Comportamiento Reológico de un Aroma Emulsificado

Germán Andrés Castro M.; Alírio Guevara; Raúl Méndez; Hugo Galindo

doi:10.22490/25394088.556

Vol. 1 (2007)

Published 2007-05-15

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Original article

Comportamiento reologico de un aroma emulsificado

DOI: https://doi.org/10.22490/25394088.556

Germán Andrés Castro M. Universidad Nacional Abierta y a Distancia

Alírio Guevara Universidad Nacional Abierta y a Distancia

Raúl Méndez Universidad Nacional Abierta y a Distancia

Hugo Galindo Universidad Nacional Abierta y a Distancia

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Abstract
References

The aim of this work was to study the effect of the oil proportion, flavour proportion, emulsifier proportion and emulsification pressure on the emulsificated flavor rheological behaviour, using a concentric cylinders viscometer. The experimental design was a 1/2 fractionated factorial, with two levels for each variable and four assays in the central point, to estimate the experimental error; the total number of assays and different formulations was twelve. The answer variables were the consistence index and the fluidity index of the potency law. The rhelogical measurements were good correlationated by the selected model; the fluidity values less than one demonstrated a pseudoplastic behaviour of the emulsions. Additionally accelerated stability proves were performed to 50ºC with centrifugation of the emulsions. The low oil content formulations were steady. A comparative sensorial analysis was realilzed to the steady flavours with samples to 20ºC, they do not showed perceptible differences.

keywords: Foods, aroma, emulsion, stability, rheology.

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How to Cite

Castro M., G. A., Guevara, A., Méndez, R., & Galindo, H. (2007). Comportamiento reologico de un aroma emulsificado. Publicaciones E Investigación, 1(1), 87-101. https://doi.org/10.22490/25394088.556

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