Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids

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dc.creatorPatrícia Moreira AZOUBEL
dc.creatorAna Júlia de Brito ARAÚJO
dc.creatorSilvana Belém de OLIVEIRA
dc.creatorMariana da Rocha AMORIM
dc.date2011
dc.date.accessioned2026-07-07T04:21:00Z
dc.descriptionThis study evaluated the effect of mixtures of alginate, low methoxy pectin and gelatin on characteristics of P. cincinnata fruit gels, containing pulp with high soluble solids content (50 °Brix). The results of a central composite design showed that the models obtained, except for water activity and pH, were predictive. Gelatin was an important factor affecting firmness and colour parameters since higher concentrations of this hydrocolloid, combined with alginate concentrations greater than 1.3% and pectin quantity up to 1.26%, could be used to obtain clear yellow products with firmness greater that 1.2 kg.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940104023
dc.identifier.urihttp://hdl.handle.net/123456789/458675
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.31
dc.subjectAgrociencias
dc.titleRestructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos