%0 Journal Article
%T Rheological characterization of chicory root (Cichorium intybus L.) inulin solution
%A Toneli
%A J. T. C. L.
%A Park
%A K. J.
%A Ramalho
%A J. R. P.
%A Murr
%A F. E. X.
%A Fabbro
%A I. M. D.
%J Brazilian Journal of Chemical Engineering
%D 2008
%I Brazilian Society of Chemical Engineering
%R 10.1590/S0104-66322008000300004
%X 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.
%K extraction
%K cooling
%K encapsulation
%K viscosity
%K mathematical model.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0104-66322008000300004&lng=en&nrm=iso&tlng=en