Caracterização reológica das diferentes fases de extrato de inulina de raízes de chicória, obtidas por abaixamento de temperatura

Inulin is a functional food ingredient, generally employed as sugar or fat substitute in food systems. This ingredient can be found in several vegetal products, including chicory roots. As the solubility of inulin is susceptible to temperature changes, the product suffers a fractionalization resulting in two phases when cooled, originating a precipitated phase, more viscose, and a liquid phase, of lesser viscosity. The study of rheological properties of different phases of inulin extract is important for equipment designing, such as mixer and bombs. In this work, rheological behavior at three different temperatures (25; 40 and 50 ºC) was determined for liquid and precipitated phases of inulin liquid extract, extracted from chicory roots by hot water diffusion and cooled at two different temperatures (8 and -10 ºC), suffering phases separation. The precipitated phase was analyzed in two conditions: pure and with the addition of microencapsulating agents (maltodextrin and hydrolized starch). All of them presented a linear behavior, similar to that of the Plastics of Bingham. Some of them, however, were not an adequate fit to this model.

Quantidade e Duração Silábicas em Português do Brasil

Analysis of existing relations between Non-linear Phonology models' predictions about syllable weight (quantity) (specially, Hayes' 1995 parametric metrical Phonology) and syllable duration at phonetic level. The data considered here is extracted from Gramática do Português Falado Project.

Limiar ventilatorio e comportamento do sinal eletromiografico durante exercicio incremental no cicloergometro

Universidade Estadual de Campinas . Faculdade de Educação Física