Resumo

HERNANDEZ-TINOCO, A.; RAMOS-RAMIREZ, E. G.; FALCONY-GUAJARDO, C.  e  SALAZAR-MONTOYA, J. A.. Rheometry and scanning electron microscopy study of casein curds added with mesquite seed gum and soy proteins. Lat. Am. appl. res. [online]. 2004, vol.34, n.3, pp.195-202. ISSN 0327-0793.

The rheological and micro-structural characteristics of curds added with mesquite seed gum (MESG) and soy protein (SP) were studied. Two types of curds were prepared either with 100% raw commercial milk or with a 50% low-fat milk and the effect of the addition of 0.15% (w/w) and 0.45% (w/w) of MESG and/or 0.3% (w/w) and 0.6% (w/w) soy protein content was analyzed. The addition of MESG and SP results in moisture of up to 64.0% compared to 43.2% in the control sample. The rheometric functions G' (storage modulus) and G'' (loss modulus), measured in the frequency sweep from 6.28 to 62.8 rad/s tend to decrease for curds prepared with 100% raw milk and the addition of MESG and/or SP. In the case of low-fat milk curds the opposite behavior was observed. The micro-morphology of the samples added with MESG-SP present a cavernous appearance that was not present in the control curd.

Palavras-chave : Rheometry; Microscopy; Casein Curds; Mesquite Seed Gum; Soy Protein.

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