Propriedades ópticas, comportamento de fluxo e dureza de géis à base de nanoemulsão
DOI:
https://doi.org/10.26461/27.02Palavras-chave:
agentes gelificantes, propriedades de fluxo, texturaResumo
Devido ao aumento da população idosa (>60 anos), a indústria alimentícia tem o desafio de elaborar alimentos para essa faixa etária considerando as alterações de deglutição que ocorrem em decorrência do envelhecimento. Portanto, o objetivo deste trabalho foi avaliar o efeito de diferentes misturas de hidrocolóides nas propriedades físicas de géis à base de nanoemulsões. Foram preparadas 4 amostras utilizando uma nanoemulsão base (194 nm) com diferentes misturas de agentes gelificantes: 5,25% APS-Proteína Isolada de Soja ou APL-Whey Protein Isolada e 0,75% AG-Agar ou CAR-k-carragenina. Os géis foram caracterizados quanto às suas propriedades ópticas, de fluxo e de textura. Os resultados mostraram que todos os géis apresentaram coloração bege-amarelada, principalmente aqueles com APL. Por outro lado, todos os géis apresentaram leve queda de viscosidade ao longo do tempo, o que facilitaria sua deglutição devido à baixa fluidização. Além disso, a dureza dos géis foi <600 N/m2, considerada adequada para as necessidades de deglutição de idosos. Concluindo, a utilização de misturas hidrocolóides permite obter géis à base de nanoemulsões com propriedades de fluxo e textura adequadas para uma deglutição fácil e segura, o que permitiria o desenvolvimento de alimentos adaptados às necessidades sensoriais dos idosos.
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