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Details for article 3 of 9 found articles
| Title: |
Comportamiento de una mezcla de gomas de Acacia glomerosa, Enterolobium cyclocarpum e Hymenaea courbaril en la preparación de helados de agua |
| Author: |
León de Pinto , G. Martínez , M. Mayer , S. Rincón , F. |
| Appeared in: |
Ciencia y tecnologia alimentaria |
| Paging: | Volume 3 (2002) nr. 5 pages 277-282 |
| Year: |
2002 |
| Contents: |
It was evaluated the behaviour of a mixture of gums from Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaril, at two different concentrations (0.15; 0.35 %), in the preparation of water-ice. It was determined the solubility in water of the mixture of these gums, using concentrations in the range 0.5 - 3% and at several temperatures (25, 35, 45, 60 ºC). The results showed that the mixture of gums evaluated were soluble in water at the studied concentrations and temperatures. Analysis of variance demonstrated that the lowest melting point of the water-ice was shown by a suitable concentration (0.35%). On the other hand, the melting 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 products obtained with investigated gums and commercial gums. This study suggests a good function of a mixture of investigated gums in the preparation of water ice. © 2002 Altaga. All rights reserved. |
| Publisher: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos (provided by DOAJ) |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 3 of 9 found articles
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