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Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
18/06/2018 |
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Data da última atualização: |
05/11/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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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. |
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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. |
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Título: |
Pulp and jam of gabiroba (Campomanesia xanthocarpa Berg): characterization and rheological properties. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Food Chemistry, v. 263, p. 292-299, Oct. 2018. |
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DOI: |
10.1016/j.foodchem.2018.05.004 |
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Idioma: |
Inglês |
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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. |
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Thesagro: |
Espécie Nativa; Geléia; Guabiroba; Polpa de Fruta. |
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Thesaurus NAL: |
Campomanesia xanthocarpa; Fruit pulp; Jams; Rheology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01774naa a2200289 a 4500
001 2092528
005 2018-11-05
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodchem.2018.05.004$2DOI
100 1 $aBARBIERI, S. F.
245 $aPulp and jam of gabiroba (Campomanesia xanthocarpa Berg)$bcharacterization and rheological properties.$h[electronic resource]
260 $c2018
520 $aThis 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.
650 $aCampomanesia xanthocarpa
650 $aFruit pulp
650 $aJams
650 $aRheology
650 $aEspécie Nativa
650 $aGeléia
650 $aGuabiroba
650 $aPolpa de Fruta
700 1 $aPETKOWICZ, C. L. de O.
700 1 $aGODOY, R. C. B. de
700 1 $aAZEREDO, H. M. C. de
700 1 $aFRANCO, C. R. C.
700 1 $aSILVEIRA, J. L. M.
773 $tFood Chemistry$gv. 263, p. 292-299, Oct. 2018.
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