Effect of sucrose and pectin addition on physical, chemical, thermal and rheological properties of frozen/thawed pineapple pulps

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorConceição, M. C.-
Autor(es): dc.creatorFernandes, T. N.-
Autor(es): dc.creatorPrado, M. E. T.-
Autor(es): dc.creatorResende, J. V. de-
Data de aceite: dc.date.accessioned2026-02-09T11:55:04Z-
Data de disponibilização: dc.date.available2026-02-09T11:55:04Z-
Data de envio: dc.date.issued2015-05-06-
Data de envio: dc.date.issued2015-05-06-
Data de envio: dc.date.issued2012-08-31-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/9302-
Fonte completa do material: dc.identifierhttp://link.springer.com/article/10.1007%2Fs13367-012-0028-8-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1150309-
Descrição: dc.descriptionPectin (0-1.0 g/100 mL) and sucrose (0-20 g/100 mL) were added to pineapple pulp to improve their rheo- logical properties, thermal properties and stability after freezing and thawing processes. The properties of the mixes were characterized before and after freezing and thawing. Samples were frozen at −20 o C, and the freeze concentration was evaluated every 60 min. The thawing rate was evaluated at 19 o C and quantified by photographic editing and image analysis software. The thawing rates and values for the freeze con- centration were leveled out at pectin concentrations above 0.5 g/100 mL pectin, which indicated that pectin functions to maintain structural homogeneity during freezing. In the thawed samples, the plastic viscosity values were leveled out from pectin concentrations (0.25-0.75 g/100 mL) as the sucrose concentration increased when compared to unfrozen samples. The differences between the rheological parameters of the unfrozen and frozen/thawed pulps, the higher yield stress values after thawing were attributed to the size of suspended particles in the pulp. Applications can specify formulations of frozen products containing pec- tin, where these properties can be handled after thawing the product.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceKorea-Australia Rheology Journal-
Palavras-chave: dc.subjectPineapple pulp-
Palavras-chave: dc.subjectThermal properties-
Palavras-chave: dc.subjectRheology-
Palavras-chave: dc.subjectFreeze-concentration-
Palavras-chave: dc.subjectThawing-
Título: dc.titleEffect of sucrose and pectin addition on physical, chemical, thermal and rheological properties of frozen/thawed pineapple pulps-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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