Functional Properties of Brosimum alicastrum Seed Flour Gels: Impact of Temperature, Concentration, and Additives on Rheology, Viscoelasticity, and Texture

Abstract

Ramón seed flour (RSF), obtained from the drought- and hurricane-resistant Brosimum alicastrum, is a promising sustainable ingredient with high productivity and a favorable nutritional profile, but its functional properties remain poorly understood. This study characterized the rheological, viscoelastic, and textural behavior of RSF gels prepared at 7.7, 9, or 11% (w/w), heated at 80, 90, or 100 °C, and formulated with 2% salt, 5% sugar, or no additive. Rheological and viscoelastic properties were measured using a controlled-stress rheometer, and textural properties were evaluated using a single-cycle compression test. All systems showed pseudoplastic behavior, with flow behavior index values ranging from 0.42 to 0.68. The strongest gels were obtained at 11% RSF and 90 °C, showing the highest apparent viscosity (12.91 ± 0.85 Pa·s), storage modulus (308 ± 22 Pa), and hardness (1.05 ± 0.08 N). Salt had a temperature-dependent effect, increasing viscosity and hardness at 90 and 100 °C by 15–23%, but reducing them at 80 °C by 18–25%. In contrast, sugar consistently reduced viscosity, viscoelasticity, and hardness by 12–18%. These findings highlight the potential of RSF as a sustainable, plant-based thickener and underscore the importance of temperature–additive interactions on its functional performance.