Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit

Detalhes bibliográficos
Autor(a) principal: Lins,Ana Carolina de Almeida
Data de Publicação: 2014
Outros Autores: Cavalcanti,Diana Teresa de Barros, Azoubel,Patrícia Moreira, Mélo,Enayde de Almeida, Maciel,Maria Inês Sucupira
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=S0101-20612014000300004
Resumo: The technology for the production of restructured fruit with high contents of fruit pulp using hydrocolloids as binding agents has not been fully developed. This study evaluated the effect of mixtures of sodium alginate, low methoxy pectin, and gelatin on the characteristics of yellow mombin (Spondias mombin L.) fruit gels. The results of the central composite design showed that the models obtained, except for those of water activity and soluble solids, were predictive. Gelatin was the most important factor affecting firmness, pH, and the color parameters of the structured fruit pulp.
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spelling Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruitalginategelatinpectinresponse surface methodologyThe technology for the production of restructured fruit with high contents of fruit pulp using hydrocolloids as binding agents has not been fully developed. This study evaluated the effect of mixtures of sodium alginate, low methoxy pectin, and gelatin on the characteristics of yellow mombin (Spondias mombin L.) fruit gels. The results of the central composite design showed that the models obtained, except for those of water activity and soluble solids, were predictive. Gelatin was the most important factor affecting firmness, pH, and the color parameters of the structured fruit pulp.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300004Food Science and Technology v.34 n.3 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.6348info:eu-repo/semantics/openAccessLins,Ana Carolina de AlmeidaCavalcanti,Diana Teresa de BarrosAzoubel,Patrícia MoreiraMélo,Enayde de AlmeidaMaciel,Maria Inês Sucupiraeng2014-10-28T00:00:00Zoai:scielo:S0101-20612014000300004Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-10-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
title Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
spellingShingle Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
Lins,Ana Carolina de Almeida
alginate
gelatin
pectin
response surface methodology
title_short Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
title_full Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
title_fullStr Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
title_full_unstemmed Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
title_sort Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
author Lins,Ana Carolina de Almeida
author_facet Lins,Ana Carolina de Almeida
Cavalcanti,Diana Teresa de Barros
Azoubel,Patrícia Moreira
Mélo,Enayde de Almeida
Maciel,Maria Inês Sucupira
author_role author
author2 Cavalcanti,Diana Teresa de Barros
Azoubel,Patrícia Moreira
Mélo,Enayde de Almeida
Maciel,Maria Inês Sucupira
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Lins,Ana Carolina de Almeida
Cavalcanti,Diana Teresa de Barros
Azoubel,Patrícia Moreira
Mélo,Enayde de Almeida
Maciel,Maria Inês Sucupira
dc.subject.por.fl_str_mv alginate
gelatin
pectin
response surface methodology
topic alginate
gelatin
pectin
response surface methodology
description The technology for the production of restructured fruit with high contents of fruit pulp using hydrocolloids as binding agents has not been fully developed. This study evaluated the effect of mixtures of sodium alginate, low methoxy pectin, and gelatin on the characteristics of yellow mombin (Spondias mombin L.) fruit gels. The results of the central composite design showed that the models obtained, except for those of water activity and soluble solids, were predictive. Gelatin was the most important factor affecting firmness, pH, and the color parameters of the structured fruit pulp.
publishDate 2014
dc.date.none.fl_str_mv 2014-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300004
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300004
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.6348
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.3 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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