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BIBTEX RIS

Pulp and Jam of Gabiroba (Campomanesia xanthocarpa Berg): Characterization and Rheological Properties

2018; Elsevier BV; Volume: 263; Linguagem: Inglês

10.1016/j.foodchem.2018.05.004

1873-7072

Shayla Fernanda Barbieri, Carmen Lúcia de Oliveira Petkowicz, Rossana Catie Bueno de Godoy, Henriette Monteiro Cordeiro de Azeredo, Célia Regina Cavichiolo Franco, Joana Léa Meira Silveira,

Agricultural and Food Sciences

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.