Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit

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dc.creatorAna Carolina de Almeida LINS
dc.creatorDiana Teresa de Barros CAVALCANTI
dc.creatorPatrícia Moreira AZOUBEL
dc.creatorEnayde de Almeida MÉLO
dc.creatorMaria Inês Sucupira MACIEL
dc.date2014
dc.date.accessioned2026-07-07T04:20:31Z
dc.descriptionThe technology for the production of restructured fruit with high contents of fruit pulp using hydrocolloids as binding agents has not been fully developed. This study evaluated the effect of mixtures of sodium alginate, low methoxy pectin, and gelatin on the characteristics of yellow mombin (Spondias mombin L.) fruit gels. The results of the central composite design showed that the models obtained, except for those of water activity and soluble solids, were predictive. Gelatin was the most important factor affecting firmness, pH, and the color parameters of the structured fruit pulp.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940096004
dc.identifier.urihttp://hdl.handle.net/123456789/458352
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.3 Vol.34
dc.subjectAgrociencias
dc.titleEffect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
dc.typeartículo científico

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