Published 2007-05-15
license
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

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.
license

When the Publicaciones e Investigaciones Journal receives an original study or article from its author(s), whether by email, postal service, or the platforms available for said purpose, know that it may be published in physical or electronic formats in national or international archives, databases, or SIRES. As such, Publications and Research authorizes the reproduction and citation of said material, provided that the description of information is carried out in conformity with bibliographic norms, and mention the corresponding names, authors, article, issue, and pages. Publications and Research, in advance, expresses that the information, concepts, and methods are the responsibility of the author(s). As such, the UNAD does not have any influence whatsoever over that expressed in the manuscript.

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
Almétricas
Metrics
File downloads
154
Jul 2007Jan 2008Jul 2008Jan 2009Jul 2009Jan 2010Jul 2010Jan 2011Jul 2011Jan 2012Jul 2012Jan 2013Jul 2013Jan 2014Jul 2014Jan 2015Jul 2015Jan 2016Jul 2016Jan 2017Jul 2017Jan 2018Jul 2018Jan 2019Jul 2019Jan 2020Jul 2020Jan 2021Jul 2021Jan 2022Jul 2022Jan 2023Jul 2023Jan 2024Jul 2024Jan 2025Jul 2025Jan 20266.0
|

PRIVACY STATEMENT: In accordance with the Personal Data Protection Law (Law 1581 of 2012), the names and email addresses managed by Publicaciones e Investigación will be used exclusively for the purposes stated by this journal and will not be made available for any other purpose or to any other individual. Manuscripts submitted to the publication are only accessible to the editorial team and external peer reviewers. 

Design and implemented by