Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids

Food Science and Technology (Campinas)

Patrícia Moreira Azoubel²  Ana Júlia De Brito Araújo¹  Silvana Belém De Oliveira¹  Mariana Da Rocha Amorim¹ 

[1] ,Universidade Federal de Pernambuco Departamento de Engenharia Química Recife PE ,Brasil

关键词: alginate;    fruits;    gelatin;    pectin;    alginato;    frutas;    gelatina;    pectina;   

DOI  :  10.1590/S0101-20612011000100023

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY   
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