Hydrocolloids as stabilizers in beverages from sweet corn (Zea mays var. Saccharata) and aloe vera gel (Aloe barbadensis Miller)

Abstract

Particle sedimentation is a common phenomenon in food dispersions, which is associated with poor quality and can be controlled using different additives within which the use of hydrocolloids stands out. The effect of the concentration of xanthan gum (0.025-0.075%), sodium carboxymethylcellulose (0.025-0.075%) and aloe vera gel (0.5-1.5%), on physicochemical, sensory properties and sedimentation in beverages made from sweet corn, were evaluated. No significant variation was observed in the content of total soluble solids, pH, density, titratable acidity, potential, particle size, sedimentation index and color parameters with the concentrations of hydrocolloids and aloe vera. The potential indicated slight stability in beverages (>-30mV) and emulsion flocculation, which is evidenced in the particle size distribution (1-600μm). The viscosity and sedimentation stability increased with concentrations >0.05% of GX and CMC, reflected in a higher sensory assessment of appearance. The increase in aloe vera concentration showed no effect on the stability of the beverages.