Modulation of rheological and textural properties in avocado pulp: impact of maltodextrin concentration and temperature

The study of rheological and textural properties in fruit-based beverages is crucial for optimizing their sensory qualities and consumer appeal. This study investigated the effects of maltodextrin concentration and temperature on an avocado pulp rheological and textural properties. Using rheological models (Bingham, Ostwald-Waelle, and Cross), it was found that the beverage exhibited non-Newtonian, shear-thinning behavior. Maltodextrin was found to modulate these properties, reducing the initial flow barrier at lower concentrations and enhancing yield stress and viscosity at higher concentrations. Temperature also played a significant role, with lower temperatures yielding increased viscosity and yield stress. A thermodynamic analysis confirmed a direct relationship between maltodextrin concentration and activation energy, suggesting that maltodextrin forms a new structure within the avocado pulp that hinders molecular mobility. Textural parameters, including cohesiveness, consistency, firmness, and viscosity index, were all found to increase with maltodextrin concentration and decrease with temperature. These findings contribute to our understanding of the role of hydrocolloids and temperature in modulating fruit-based beverages' rheological and textural properties, offering significant implications for beverage formulation in the food industry.