Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids

Detalhes bibliográficos
Autor(a) principal: Azoubel,Patrícia Moreira
Data de Publicação: 2011
Outros Autores: Araújo,Ana Júlia de Brito, Oliveira,Silvana Belém de, Amorim,Mariana da Rocha
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=S0101-20612011000100023
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.
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spelling Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloidsalginatefruitsgelatinpectinThis 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100023Food Science and Technology v.31 n.1 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000100023info:eu-repo/semantics/openAccessAzoubel,Patrícia MoreiraAraújo,Ana Júlia de BritoOliveira,Silvana Belém deAmorim,Mariana da Rochaeng2011-05-27T00:00:00Zoai:scielo:S0101-20612011000100023Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids
title Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids
spellingShingle Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids
Azoubel,Patrícia Moreira
alginate
fruits
gelatin
pectin
title_short Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids
title_full Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids
title_fullStr Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids
title_full_unstemmed Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids
title_sort Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids
author Azoubel,Patrícia Moreira
author_facet Azoubel,Patrícia Moreira
Araújo,Ana Júlia de Brito
Oliveira,Silvana Belém de
Amorim,Mariana da Rocha
author_role author
author2 Araújo,Ana Júlia de Brito
Oliveira,Silvana Belém de
Amorim,Mariana da Rocha
author2_role author
author
author
dc.contributor.author.fl_str_mv Azoubel,Patrícia Moreira
Araújo,Ana Júlia de Brito
Oliveira,Silvana Belém de
Amorim,Mariana da Rocha
dc.subject.por.fl_str_mv alginate
fruits
gelatin
pectin
topic alginate
fruits
gelatin
pectin
description 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.
publishDate 2011
dc.date.none.fl_str_mv 2011-03-01
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=S0101-20612011000100023
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100023
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000100023
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.31 n.1 2011
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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