Knowledge Resource Center for Ecological Environment in Arid Area
DOI | 10.1007/s13197-017-2630-8 |
Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp | |
Gouvea, Rodrigo F.1; Ribeiro, Leilson O.2; Souza, Erika F.2; Penha, Edmar M.2; Matta, Virginia M.2; Freitas, Suely P.1 | |
通讯作者 | Gouvea, Rodrigo F. |
来源期刊 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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ISSN | 0022-1155 |
EISSN | 0975-8402 |
出版年 | 2017 |
卷号 | 54期号:7页码:2176-2180 |
英文摘要 | Umbu is a native fruit of the semi-arid Northeastern region of Brazil, which presents an exotic and differentiated flavor. Containing vitamin C and presenting a high potential of consumption, no appropriated technology has been developed to process this fruit and expand its commercialization to other markets. The enzymatic treatment of fruit pulps leads to viscosity reduction, which makes possible an efficient processing for obtaining high quality umbu juices. In order to contribute to the valorization of this underexploited culture, two commercial pectinolytic enzymes, Pectinex Ultra SP-L-A (R) and Rapidase TFA (R), were used to promote viscosity reduction of umbu pulp. The effect of reaction temperature (35, 45 and 55 A degrees C) and enzyme concentration (100, 200 and 300 ppm) on the rheological properties of the fruit pulp was evaluated. In relation to the viscosity of the original pulp (84.8 mPa s at 100 s(-1) shear rate), a significant, four times lower, viscosity reduction of 18.9 mPa s was observed. Under optimum process condition (35 A degrees C and Rapidase at 100 ppm concentration), the lowest viscosity was achieved after 40 min of reaction. Under these reaction conditions, no significant change was found in the vitamin C content, indicating the preservation of functional and nutritional properties of umbu pulp. |
英文关键词 | Umbu pulp Enzymatic treatment Viscosity Vitamin C |
类型 | Article |
语种 | 英语 |
国家 | Brazil |
收录类别 | SCI-E |
WOS记录号 | WOS:000404745100048 |
WOS关键词 | RESPONSE-SURFACE OPTIMIZATION ; QUALITY CHARACTERISTICS ; NORTHEASTERN BRAZIL ; DATE SYRUP ; JUICE ; CLARIFICATION ; FRUITS ; ATTRIBUTES ; KINETICS |
WOS类目 | Food Science & Technology |
WOS研究方向 | Food Science & Technology |
资源类型 | 期刊论文 |
条目标识符 | http://119.78.100.177/qdio/handle/2XILL650/200445 |
作者单位 | 1.Univ Fed Rio de Janeiro, Dept Engn Quim, Escola Quim, Ave Athos da Silveira Ramos 149, BR-21941909 Rio De Janeiro, Brazil; 2.Embrapa Agroind Alimentos, Ave Amer 29501, BR-23020470 Rio De Janeiro, Brazil |
推荐引用方式 GB/T 7714 | Gouvea, Rodrigo F.,Ribeiro, Leilson O.,Souza, Erika F.,et al. Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp[J],2017,54(7):2176-2180. |
APA | Gouvea, Rodrigo F.,Ribeiro, Leilson O.,Souza, Erika F.,Penha, Edmar M.,Matta, Virginia M.,&Freitas, Suely P..(2017).Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,54(7),2176-2180. |
MLA | Gouvea, Rodrigo F.,et al."Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp".JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 54.7(2017):2176-2180. |
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