Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier

LWT

Volumn 65, Issue , 2016, Pages 874-883

  Campos, Bruno Eduardo ^a   Dias Ruivo, Thiago ^a   da Silva Scapim, Mônica R ^a   Madrona, Grasiele Scaramal ^a   de C Bergamasco, Rita ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Chia seed mucilage; Ice cream; Response surface methodology; Sensory analysis

Indexed keywords

DAIRIES; EMULSIFICATION; SENSORY ANALYSIS; SURFACE PROPERTIES; TEXTURES; VISCOSITY;

APPARENT VISCOSITY; CHIA SEED; DESIRABILITY FUNCTION; EXTRACTION TEMPERATURES; ICE CREAMS; OPTIMUM CONDITIONS; OPTIMUM PARAMETERS; RESPONSE SURFACE METHODOLOGY;

EXTRACTION;

EID: 84951938892     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.09.021     Document Type: Article

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