Avaliação do perfil físico e reológico de bebida de soja sabor iogurte com polpa de morango Evaluation of physical and rheological of soy beverage flavored yogurt with strawberry pulp

Content Provider	Semantic Scholar
Author	Nunes, Jarderlany Sousa Sousa, Elisabete Pinacó De Castro, Deise De Souza Silva, Luzia Marcia De Melo Moreira, Santos
Copyright Year	2014
Abstract	The aqueous extract of soy is a derivative that has looks and nutritionally similar to milk, with increasingly frequent in the domestic market to include the same in fruit juices. The behavior of the fluids is described by rheological models that relate CISA ¬ lhamento voltage with the rate of deformation. The objective of this work was the study of the physical and rheological behavior of soy drink with flavored yogurt with strawberry pulp. The sample was subjected to physical analysis of color, total soluble solids (TSS), water activity. The apparent viscosity was measured using a Brookfield viscometer Model DV II + Pro coupled with thermostatic bath for temperature control of the samples. Analyses 5 and temperature 10 ± 1 ° C with rotation speed from 10 to 200 rpm were performed. The soluble solids content was found to be 13 ° Brix. For color analysis we have that L * parameter with a mean value of 65.18 for the parameter to * 5.95 and for the parameter b * 4.44. For the rheological analyzes have that drink did not show constant viscosity. Thus with increase in temperature was decreased apparent viscosity also decreased with increasing rotation. Presenting feature of a non-Newtonian fluid and showed pseudoplastic behavior.
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Alternate Webpage(s)	https://www.gvaa.com.br/revista/index.php/RVADS/article/download/2714/2226
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article