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

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

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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Main Authors: Lins,Ana Carolina de Almeida, Cavalcanti,Diana Teresa de Barros, Azoubel,Patrícia Moreira, Mélo,Enayde de Almeida, Maciel,Maria Inês Sucupira
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300004
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spelling oai:scielo:S0101-206120140003000042014-10-28Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruitLins,Ana Carolina de AlmeidaCavalcanti,Diana Teresa de BarrosAzoubel,Patrícia MoreiraMélo,Enayde de AlmeidaMaciel,Maria Inês Sucupira alginate gelatin pectin response surface methodology 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.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.34 n.3 20142014-09-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300004en10.1590/1678-457x.6348
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
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region America del Sur
libraryname SciELO
language English
format Digital
author Lins,Ana Carolina de Almeida
Cavalcanti,Diana Teresa de Barros
Azoubel,Patrícia Moreira
Mélo,Enayde de Almeida
Maciel,Maria Inês Sucupira
spellingShingle Lins,Ana Carolina de Almeida
Cavalcanti,Diana Teresa de Barros
Azoubel,Patrícia Moreira
Mélo,Enayde de Almeida
Maciel,Maria Inês Sucupira
Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
author_facet Lins,Ana Carolina de Almeida
Cavalcanti,Diana Teresa de Barros
Azoubel,Patrícia Moreira
Mélo,Enayde de Almeida
Maciel,Maria Inês Sucupira
author_sort Lins,Ana Carolina de Almeida
title Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
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
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.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2014
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300004
work_keys_str_mv AT linsanacarolinadealmeida effectofhydrocolloidsonthephysicochemicalcharacteristicsofyellowmombinstructuredfruit
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AT azoubelpatriciamoreira effectofhydrocolloidsonthephysicochemicalcharacteristicsofyellowmombinstructuredfruit
AT meloenaydedealmeida effectofhydrocolloidsonthephysicochemicalcharacteristicsofyellowmombinstructuredfruit
AT macielmariainessucupira effectofhydrocolloidsonthephysicochemicalcharacteristicsofyellowmombinstructuredfruit
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