Data/hora: 07/06/2024 17:19:44

Biblioteca(s): 	Embrapa Florestas.	
Data corrente: 	18/06/2018	
Data da última atualização: 	05/11/2018	
Autoria: 	BARBIERI, S. F.; PETKOWICZ, C. L. de O.; GODOY, R. C. B. de; AZEREDO, H. M. C. de; FRANCO, C. R. C.; SILVEIRA, J. L. M.	
Afiliação: 	Shayla Fernanda Barbieri, UFPR; Carmen Lúcia de Oliveira Petkowicz, UFPR; ROSSANA CATIE BUENO DE GODOY, CNPF; HENRIETTE MONTEIRO C DE AZEREDO, CNPAT; Célia Regina Cavichiolo Franco, UFPR; Joana Léa Meira Silveira, UFPR.	
Título: 	Pulp and jam of gabiroba (Campomanesia xanthocarpa Berg): characterization and rheological properties.	
Ano de publicação: 	2018	
Fonte/Imprenta: 	Food Chemistry, v. 263, p. 292-299, Oct. 2018.	
DOI: 	10.1016/j.foodchem.2018.05.004	
Idioma: 	Inglês	
Conteúdo: 	This study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers? presence promoted a slip effect when the gabiroba pulp was subjected to shear. Gabiroba pulp showed a gel behavior with thermal stability. Gabiroba jam, developed using pulp as the raw material, had shear thinning behavior exhibiting yield stress described by the Herschel-Bulkley model. The dynamic oscillatory analysis showed that gabiroba jam typically behaved like a gel, i.e., G? values higher than the G? in all frequency ranges evaluated. The results showed that gabiroba pulp is suitable for use as a raw material in the development of food products such as jam, encouraging the preservation of this native Brazilian species.	
Thesagro: 	Espécie Nativa; Geléia; Guabiroba; Polpa de Fruta.	
Thesaurus Nal: 	Campomanesia xanthocarpa; Fruit pulp; Jams; Rheology.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Florestas (CNPF)	
Exemplares: 	CNPF - (56375-1) - UPC - AP - DD -  -  -  - DIS