18F-5

M. F. EDUARDO¹, B. Polakiewicz¹, K. Gargioni¹, J. H. Behrens, Jr.², and S. C. D. S. Lannes¹. (1) Dept. of Biochemical-Pharmaceutical Technology/Pharmaceutical Faculty, Univ. of São Paulo, Av. Prof. Lineu Prestes, 580 - B-16/Cidade Universitária, São Paulo-SP, 05508-900, Brazil, (2) Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Prof. Lineu Prestes, 580, B14, São Paulo, 05508-900, Brazil

Chitosan is a polysaccharide derived from chitin by N-deacetilation which has the property of gel formation. Chitosan has some functional properties, such as to reduce fat intake and anticancer functions, it is a preservative (against bacterias and fungi), and an antioxidative agent. Modified chitosan is N-succinil-chitosan and presents solubility in neutral and alkaline pH. Modified chitosan is used as a thickening agent in a system of chocolate beverage. Our objective was to develop a chocolate milk beverage using modified chitosan as a thickening agent, and to make a sensory and rheological evaluation of this beverage. In the sensory evaluation, an acceptance and comparative test, with 50 local consumers, was carried out with the developed beverage and a sample from the Brazilian market (Chocomilk) with the attributes global acceptance and viscosity. The hybrid hedonic scale was used. The rheological evaluation was carried out with a rotational rheometer (Rheotest), with the H1 probe. A controlled rate test with a shear rate of 500 1/s and a temperature of 25 ºC was used. There is no difference (P > 0.05) between both beverages in the global acceptance. In spite of that, the developed beverage had a better mark (7.12) in comparison with Chocomilk (6.4). Both beverages showed a difference (P > 0.05) in the viscosity. The mark of the developed beverage was 7.06 and the mark of Chocomilk was 5.87. Chocomilk fitted to the Ostwald-de-Waale, Bingham, and Casson models, and the developed beverage fitted better to the Ostwald-de-Waale model. The consistence index (K) of Chocomilk was 0.150, while that of the developed beverage was 1.590, showing a big difference in the consistence characteristic of the samples. The flow index (n) of Chocomilk was 0.625 and the one of the developed beverage was 0.435. The modified chitosan was effective as a thickening agent and furnished a good acceptance of the beverage.

Session 18F, Product Development: General
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana