Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids


Autoria(s): Azoubel,Patrícia Moreira; Araújo,Ana Júlia de Brito; Oliveira,Silvana Belém de; Amorim,Mariana da Rocha
Data(s)

01/03/2011

Resumo

This study evaluated the effect of mixtures of alginate, low methoxy pectin and gelatin on characteristics of P. cincinnata fruit gels, containing pulp with high soluble solids content (50 °Brix). The results of a central composite design showed that the models obtained, except for water activity and pH, were predictive. Gelatin was an important factor affecting firmness and colour parameters since higher concentrations of this hydrocolloid, combined with alginate concentrations greater than 1.3% and pectin quantity up to 1.26%, could be used to obtain clear yellow products with firmness greater that 1.2 kg.

Formato

text/html

Identificador

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100023

Idioma(s)

en

Publicador

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Fonte

Food Science and Technology (Campinas) v.31 n.1 2011

Palavras-Chave #alginate #fruits #gelatin #pectin
Tipo

journal article