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| Formato: | Artículo científico |
| Lenguaje: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=72430503 |
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- Comportamiento de una mezcla de gomas de Acacia glomerosa, Enterolobium cyclocarpum e Hymenaea courbaril en la preparación de helados de agua F. Rincón S. Mayer G. León de Pinto M. Martínez Química ice Gums water Acacia glomerosa Hymenaea courbaril It was evaluated the behaviour of a mixture of gums from Acacia glomerosa, Enterolobium cyclocarpum and Hymenaeacourbaril, at two different concentrations (0.15; 0.35 %), in the preparation of water-ice. It was determined the solubility in water ofthe mixture of these gums, using concentrations in the range 0.5 - 3% and at several temperatures (25, 35, 45, 60 ºC). The resultsshowed that the mixture of gums evaluated were soluble in water at the studied concentrations and temperatures. Analysis of variancedemonstrated that the lowest melting point of the water-ice was shown by a suitable concentration (0.35%). On the other hand, themelting point values of the product were independent of the interaction mixture concentration of the gum and time. The results(melting point percentage, flavour and texture of water-ice) did not show any significative difference (p< 0.05) between the productsobtained with investigated gums and commercial gums. This study suggests a good function of a mixture of investigated gums in thepreparation of water ice. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430503 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.3