Restructuring Passiflora Cincinnata Fruit Pulp: Influence Of Hydrocolloids [estruturação De Polpa De Passiflora Cincinnata: Influência De Hidrocoloides]

dc.creatorAzoubel P.M.
dc.creatorAraujo A.J.B.
dc.creatorde Oliveira S.B.
dc.creatorAmorim M.R.
dc.date2011
dc.date2015-06-30T20:33:51Z
dc.date2015-11-26T14:51:23Z
dc.date2015-06-30T20:33:51Z
dc.date2015-11-26T14:51:23Z
dc.date.accessioned2018-03-28T22:02:55Z
dc.date.available2018-03-28T22:02:55Z
dc.identifier
dc.identifierCiencia E Tecnologia De Alimentos. , v. 31, n. 1, p. 160 - 166, 2011.
dc.identifier1012061
dc.identifier10.1590/S0101-20612011000100023
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-79957472381&partnerID=40&md5=8bbede2edd7d6d5f753923cffaf0debd
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/108415
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/108415
dc.identifier2-s2.0-79957472381
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1254445
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.
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dc.languagept
dc.publisher
dc.relationCiencia e Tecnologia de Alimentos
dc.rightsaberto
dc.sourceScopus
dc.titleRestructuring Passiflora Cincinnata Fruit Pulp: Influence Of Hydrocolloids [estruturação De Polpa De Passiflora Cincinnata: Influência De Hidrocoloides]
dc.typeArtículos de revistas


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