Caracterização físico-química e reológica de sistemas coloidais formados por água de imersão de grão-de-bico
Chickpea (Cicer arietinum L.) is a food with great nutritional character as a source of proteins, minerals and vitamins, it is a plant that adapts to a great variety of climates. With population growth and an increase in people who have some kind of allergy to animal proteins such as eggs and milk o...
| Autor principal: | Ricci, Andressa Presa |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/6731 |
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| Resumo: |
Chickpea (Cicer arietinum L.) is a food with great nutritional character as a source of proteins, minerals and vitamins, it is a plant that adapts to a great variety of climates. With population growth and an increase in people who have some kind of allergy to animal proteins such as eggs and milk or following a healthier diet (vegan, ovolactovegana and lactovegetarian diet), industries have been looking for other ways to make and / or animal raw materials used for foams and emulsions. Thus, the objective of this work was the extraction and physical-chemical and rheological characterization of the water of immersion of chickpea (aquafaba), analyzing the stability of the formed systems. For the physicochemical analyzes a lipid content of 0.5%, protein content of 8.4%, carbohydrate of 10.3%, humidity of 80.3% and pH of 6.93 were obtained. The observed color was orange / greenish yellow and there was no odor present. The samples presented a pseudoplastic behavior, with the presence of thixotropy and stability kinetics indicated the formation of relatively stable foams, when compared with the traditional colloidal solutions elaborated with albumin. However, a negative action of soybean oil on the stability of the aquafaba emulsion was noted. |
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