%0 Journal Article
%T INFLUENCIA DE GOMA XANTAN Y GOMA GUAR SOBRE LAS PROPIEDADES REOL¨®GICAS DE LECHE SABORIZADA CON COCOA
%A OSPINA
%A M¨®NICA M.
%A SEPULVEDA
%A JOS¨¦ U.
%A RESTREPO
%A DIEGO A
%A CABRERA
%A KENNETH R.
%A SU¨¢REZ
%A H¨¦CTOR
%J Biotecnolog¨ªa en el Sector Agropecuario y Agroindustrial
%D 2012
%I Universidad del Cauca
%X in dairy milk drinks are used different hydrocolloids to stabilize the liquid system, in this sense is necessary to determine the interaction between some hydrocolloids in food matrix. the aim of this study is to evaluate 3 stabilizers: guar gum, xanthan gum and kappa carrageenan in milk flavored with alkaline cocoa. initially, the optimal mix between these stabilizers was estimated. the response variable was viscosity, in which the thixotropy assessment took into account indices as: thinning, recovery and thixotropy. rheological analysis was performed at two weeks. the best hydrocolloids mixture was xanthan gum 70% and guar gum 30%, and is used at 3 concentrations for milk flavored system with cocoa (t1: 0,08%, t2: 0,1% and t3: 0,12%) showing significant difference (p< 0.05) between treatments. the best physicochemical results show that fat, ph, syneresis values and sensory analysis were obtained for 0,08% concentration.
%K hydrocolloids
%K stabilizers
%K kappa
%K carrageenan
%K xanthan
%K guar.
%U http://www.scielo.org.co/scielo.php?script=sci_abstract&pid=S1692-35612012000100007&lng=en&nrm=iso&tlng=en