Fruit syrups are attracting increasing interest in
the food industry. Ziziphus lotus fruit syrups were elaborated
through the traditional and enzymatic methods with 30, 50 and 70°
Brix. A chemical analysis revealed that Ziziphus lotus fruit powder
and syrups present a potential source of energy through their
relatively higher content of carbohydrates. Rheological oscillatory
tests showed that syrups of 30°Brix demonstrate a viscous type
of behaviour, the 70°Brix syrups possess an elastic behaviour,
while the 50°Brix syrups present a mixed behaviour over the temperature
range of 20 to 80°C. These syrups did not demonstrate
any thixotropy or time dependence of viscosity. The complex viscosity
was described successfully with a mathematical model that
incorporates both independent variables, with an Arrhenius-type
dependence on temperature, with an activation energy of 21.94 kJ
mol-1 for the whole Brix range. The flow behaviour evaluation of
the 30 and 50°Brix showed that these are shear-thinning fluids,
tending to Newtonian fluids at higher temperatures. The dynamic
viscosity was well described by the power law and the dependence
of its parameters on temperature was adequately described
by a Turian approach. The syrups of Ziziphus lotus fruit demonstrated
a potential for further beneficial research with a view to
obtaining a commercial food product.
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