| Texto completo | |
| Autor(es): |
Barroso, Livia Alves
;
Karatay, Graziele Grossi Bovi
;
Hubinger, Miriam Dupas
Número total de Autores: 3
|
| Tipo de documento: | Artigo Científico |
| Fonte: | GELS; v. 8, n. 11, p. 18-pg., 2022-11-01. |
| Resumo | |
Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physical-rheological properties of BG produced with potato starch (PS) and glycerol monostearate (GM). The hydrogel hardness (i.e., 1423.47 g) directly influenced the viscosity of the BG samples, as BG with a higher H-phase presented the highest viscosity and firmness. All BG samples presented shear-thinning behavior and structural breakdown at similar to 50 degrees C. BG with a higher O-phase had superior results for thermal stability, softer texture, and yield stress values, representative of good plasticity and spreadability, as compared to BG with less O-phase. The BG with 80% H-phase was less stable during the 21 days of storage in relation to the other BG samples. This study showed the role that the O:H ratio plays in the development of PS-GM-based BGs with tailor-made physical-rheological properties. In addition, the BG is an easily reproduced system with great potential to be used as a trans and saturated fat substitute in food applications. (AU) | |
| Processo FAPESP: | 19/27354-3 - Arquitetura de sistemas de liberação coloidais: qual é o papel da estrutura na digestibilidade? |
| Beneficiário: | Rosiane Lopes da Cunha |
| Modalidade de apoio: | Auxílio à Pesquisa - Temático |
| Processo FAPESP: | 20/05074-6 - Produção e caracterização de oleogeís a partir de proteína-polissacarídeo de origem vegetal |
| Beneficiário: | Graziele Grossi Bovi Karatay |
| Modalidade de apoio: | Bolsas no Brasil - Pós-Doutorado |
| Processo FAPESP: | 21/06863-7 - Utilização de polissacarídeos e proteínas para obtenção de óleos estruturados: substituição de gordura e veiculação de curcumina |
| Beneficiário: | Miriam Dupas Hubinger |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |