Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Barbieri SF,de Oliveira Petkowicz CL,de Godoy RCB,de Azeredo HCM,Franco CRC,Silveira JLMdoi
10.1016/j.foodchem.2018.05.004subject
Has Abstractpub_date
2018-10-15 00:00:00pages
292-299eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30794-5journal_volume
263pub_type
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