Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie

• Autor(a) principal: LEAL,Amanda Rodrigues
• Data de Publicação: 2022
• Outros Autores: HOLANDA,Luiz Eduardo Oliveira, SOARES,Fernanda Clara Moreira, COSTA,Juliana Nascimento da, NASCIMENTO,Luís Gustavo Lima, CARMO,Jessica Silva do, SILVA,Wende Carla da, MARQUES,Luciana Façanha, SOUSA,Paulo Henrique Machado de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100860
• topic: hydrocolloid; fruit drink; low acylation; fluid gel

Abstract This study aimed to develop an acerola smoothie using gellan gum (GG) as a texture modifier. Samples were developed with three concentrations of GG (0.1%, 0.2%, 0.3% w/v) and a control sample (without GG). Physicochemical, rheological, and sensory properties were evaluated. The smoothie samples showed increased color intensity than the control, with a tendency to yellow and red colors. However, the hydrocolloid concentration did not affect the samples' pH values (4.13 to 4.17). GG presence favored an increase in the samples' viscosity, classified as pseudoplastic fluid. There was a reduction in vitamin C in samples with GG (422.18 to 430.49 mg/100 g), however, the values remained close to the control (448.89 mg/100 g). There was greater sensory acceptance by the sample with intermediate texture (0.2% GG), which obtained a higher frequency for the attributes "homogeneous" and "acerola flavor".