Rubio-Hernández, F.J.; Rubio-Merino, J.; García-López, E. Rheological Characterization of Gofio and Aloe Vera Blended Juice. Processes2023, 11, 3315.
Rubio-Hernández, F.J.; Rubio-Merino, J.; García-López, E. Rheological Characterization of Gofio and Aloe Vera Blended Juice. Processes 2023, 11, 3315.
Rubio-Hernández, F.J.; Rubio-Merino, J.; García-López, E. Rheological Characterization of Gofio and Aloe Vera Blended Juice. Processes2023, 11, 3315.
Rubio-Hernández, F.J.; Rubio-Merino, J.; García-López, E. Rheological Characterization of Gofio and Aloe Vera Blended Juice. Processes 2023, 11, 3315.
Abstract
Considering nutritional qualities of gofio (Gf) and aloe vera juice (AVJ), their combination is indicated as an easy and fast source of ingest of basic bio elements. As the texture of the final product must be accepted by customers, the influence of Gf concentration on the rheological behavior of Gf/AVJ suspensions was determined. Shear thinning index of AVJ maintains unaltered despite the presence of Gf particles, although the viscosity value increases as expected. Linear viscoelastic studies on Gf/AVJ confirmed this is a viscoelastic liquid that changes from chewy to creamy texture with Gf concentration increase.
Keywords
Cereals; Fruit juices processing; Rheology; Mechanical properties; Microstructure
Subject
Chemistry and Materials Science, Food Chemistry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
