Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Restructuring Passiflora Cincinnata Fruit Pulp: Influence Of Hydrocolloids [estruturação De Polpa De Passiflora Cincinnata: Influência De Hidrocoloides]
Author: Azoubel P.M.
Araujo A.J.B.
de Oliveira S.B.
Amorim M.R.
Abstract: 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.
Rights: aberto
Identifier DOI: 10.1590/S0101-20612011000100023
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
2-s2.0-79957472381.pdf8.08 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.