Arid
DOI10.1007/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
ISSN0022-1155
EISSN0975-8402
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
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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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