Data/hora: 21/06/2024 16:08:49

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