01774naa a2200289 a 450000100080000000500110000800800410001902400400006010000200010024501300012026000090025052009240025965000290118365000150121265000090122765000130123665000200124965000120126965000140128165000190129570000270131470000230134170000250136470000210138970000230141077300510143320925282018-11-05       2018    bl uuuu     u00u1 u    #d7 a10.1016/j.foodchem.2018.05.0042DOI1 aBARBIERI, S. F.  aPulp and jam of gabiroba (Campomanesia xanthocarpa Berg)bcharacterization and rheological properties.h[electronic resource]  c2018  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.  aCampomanesia xanthocarpa  aFruit pulp  aJams  aRheology  aEspécie Nativa  aGeléia  aGuabiroba  aPolpa de Fruta1 aPETKOWICZ, C. L. de O.1 aGODOY, R. C. B. de1 aAZEREDO, H. M. C. de1 aFRANCO, C. R. C.1 aSILVEIRA, J. L. M.  tFood Chemistrygv. 263, p. 292-299, Oct. 2018.