<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952016000700837</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto del tratamiento térmico en el comportamiento reológico de salsas de chile habanero (Capsicum chinense) adicionadas con gomas guar y xantana]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of thermal treatment on the rheological behavior of habanero chili (Capsicum chinense) sauces added with guar and xanthan gums]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Sucre]]></surname>
<given-names><![CDATA[Manuel O.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Baigts-Allende]]></surname>
<given-names><![CDATA[Diana K.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C.  ]]></institution>
<addr-line><![CDATA[ Yucatán]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>11</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>11</month>
<year>2016</year>
</pub-date>
<volume>50</volume>
<numero>7</numero>
<fpage>837</fpage>
<lpage>847</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952016000700837&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952016000700837&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952016000700837&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En alimentos con multicomponentes dispersos, como las salsas, la estabilidad física del sistema es un parámetro de la calidad final. El comportamiento reológico de este tipo de productos depende de factores intrínsecos, como tamaño de partícula, peso molecular e interacciones moleculares, y factores extrínsecos, como temperatura, pH y fuerza iónica. En este estudio se prepararon salsas de chile habanero (Capsicum chinense) con pastas de chile comercial y agua, se adicionó 0.2, 0.5 y 0.7 % de gomas guar o xantana como hidrocoloides espesantes. El efecto del tratamiento térmico se evaluó en el comportamiento reológico (flujo y viscoelasticidad) con un diseño factorial mixto, con tres factores, en diferentes niveles. El tratamiento térmico afectó la interacción molecular de la goma guar con el agua, redujo los valores de viscosidad, deformación crítica y módulo elástico (G&#8217;) y aumentó los del módulo viscoso (G&#8221;). El efecto inverso se observó con la goma xantana, la que conservó una matriz más estable y mejor estructurada. La goma xantana en concentraciones de 0.5 % conservó las propiedades reológicas (espesantes) después de haberse calentado a temperaturas altas, por lo cual se puede usar para elaborar salsas de chile habanero con tratamiento térmico.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In foods with disperse multicomponents, such as sauces, the physical stability of the system is a parameter of the final quality. The rheological behavior of this type of product depends on intrinsic factors, such as size of the particle, molecular weight and molecular interactions, and extrinsic factors, such as temperature, pH and ionic force. In this study, habanero chili (Capsicum chinense) sauces were prepared with commercial chili pastes and water; guar or xanthan gums were added, in 0.2, 0.5 and 0.7 %, as thickening hydrocolloids. The effect of the thermal treatment was evaluated in the rheological behavior (flow and viscoelasticity) with a mixed factorial design, with three factors, in different levels. The thermal treatment affected the molecular interaction of the guar gum with water, decreased the values of viscosity, critical deformation and elastic modulus (G&#8217;), and increased those of the viscous modulus (G&#8221;). The inverse effect was observed with xanthan gum, which conserved a more stable and betterstructured matrix. Xanthan gum in 0.5 % concentrations conserved the rheological (thickening) properties, after having been heated up to high temperatures; therefore, it can be used in the elaboration of habanero chili sauces with thermal treatment.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Capsicum chinense]]></kwd>
<kwd lng="es"><![CDATA[salsas]]></kwd>
<kwd lng="es"><![CDATA[propiedades reológicas]]></kwd>
<kwd lng="es"><![CDATA[goma guar]]></kwd>
<kwd lng="es"><![CDATA[goma xantana]]></kwd>
<kwd lng="es"><![CDATA[tratamiento térmico]]></kwd>
<kwd lng="en"><![CDATA[Capsicum chinense]]></kwd>
<kwd lng="en"><![CDATA[sauces]]></kwd>
<kwd lng="en"><![CDATA[rheological properties]]></kwd>
<kwd lng="en"><![CDATA[guar gum]]></kwd>
<kwd lng="en"><![CDATA[xanthan gum]]></kwd>
<kwd lng="en"><![CDATA[thermal treatment]]></kwd>
</kwd-group>
</article-meta>
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