Optical properties, flow behavior and hardness of gels based on nanoemulsion
DOI:
https://doi.org/10.26461/27.02Keywords:
gelling agents, flow properties, textureAbstract
Due to the increase in the elderly population (>60 years), the food industry has as challenge to design foods for this population group, considering the swallowing changes that occur because of aging. Therefore, this work aimed to evaluate the effect of different hydrocolloid mixtures on the physical properties of gels based on nanoemulsions. Four samples were prepared using a base nanoemulsion (194 nm) with different mixtures of gelling agents: 5.25% APS-Soy Protein Isolate or APL-Whey Protein Isolate and 0.75% AG-Agar or CAR-k-carrageenan. The gels were characterized according to their optical, flow, and texture properties. The results showed that all gels had a yellow-beige color, especially those with APL. On the other hand, all the gels showed a slight drop in viscosity over time, which would facilitate their swallowing due to low fluidization. Furthermore, the hardness of the gels was <600 N/m2, which is considered adequate for the swallowing needs of older people. In conclusion, using hydrocolloid mixtures allows us to obtain gels based on nanoemulsions with flow and textural characteristics suitable for easy and safe swallowing, enabling the development of foods adapted to the sensory requirements of older people.
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Copyright (c) 2024 Cristóbal Rojas-Pizarro, Matías Meneses Garrido, Karen Vielma Domínguez, Natalia Riquelme Hinojosa, Carla Arancibia Aguilar
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