Rheological characterization of chicory root (Cichorium intybus L.) inulin solution

AUTOR(ES)

Toneli, J. T. C. L., Park, K. J., Ramalho, J. R. P., Murr, F. E. X., Fabbro, I. M. D.

FONTE

Brazilian Journal of Chemical Engineering

DATA DE PUBLICAÇÃO

2008-09

RESUMO

Inulin is a polysaccharide frequently used as a sugar or fat replacer in the food industry, which offers the advantage of a functional effect similar to those of dietary fibers. By cooling or freezing an inulin concentrated solution, a more concentrated solution precipitates as a paste-like substance, while the liquid phase forms a diluted solution. In this work, the effect of storage temperature of inulin concentrated solution as well as temperature on the rheological behavior of liquid and precipitated phases obtained from a process of phase separation were evaluated. The precipitated phase of inulin was evaluated under two conditions: pure and formulated with encapsulating agents. It was observed that a reduction in storage temperature resulted in a higher inulin precipitation, which produced higher apparent viscosity values for the precipitated phase. All the samples analyzed had a shear-thinning rheological behavior.

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