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

This 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.311160166(2000) Official methods of analysis of the Association of Official Analytical Chemists International, , ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS-AOAC, 17th ed. Arlington: AOACAmeny, M.A., Wilson, P.W., Relationship between hunter color values and beta carotene contents in white-fleshed African sweet potatoes (Ipomoea batatas Lam.) (1997) Journal of the Science of Food and Agriculture, 73, pp. 301-306Araújo, F.P., Caracterização de frutos de maracujá do mato (Passiflora cincinnata Mast.) cultivado em condições de sequeiro (2002) Congresso Nacional de Botânica, 53, p. 10. , In:, Recife. Resumos... São Paulo: Sociedade Botânica do Brasil, 2002Araújo, F.P., Estratégias para coleta de germoplasma de maracujá do mato (Passiflora cincinnata Mast.) (2006) Magistra, 18, pp. 35-37Bruckner, C.H., Picanço, M.C., (2001) Maracujá: Tecnologia de produção, pós-colheita, agroindústria e mercado, , Porto Alegre: Cinco ContinentesCervi, A.C., (1997) Passifloraceae do Brasil. Estudo do gênero Passiflora L., subgênero Passiflora, , Madrid: FontqueiraChirife, J., Buera, M.D.P., Water activity, glass transition and microbial stability in concentrated/semi moisture food systems (1994) Journal of Food Science, 59, pp. 925-927Gill, B.S., Effects of oBrix, sodium alginate and drying temperature on colour, texture and sensory properties of 'ushehari' mango leather (2004) International Journal of Food Science and Technology, 41, pp. 373-378Glicksman, M., The hydrocolloids industry in the 80's-problems and opportunities (1982) Progress in Food and Nutrition Science, 6, pp. 299-321Grizotto, R.K., Otimização via metodologia da superfície de resposta dos parâmetros tecnológicos para produção de fruta estruturada e desidratada a partir de polpa concentrada de mamão (2005) Ciência e Tecnologia de Alimentos, 25, pp. 158-164Grizotto, R.K., Technological aspects for restructuring concentrated pineapple pulp (2007) Lebensmittel-Wissenschaft und-Technologie, 5, pp. 759-765Laboissière, L.H.E.S., Effect of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice (2007) Innovative Food Science and Emerging Technologies, 8, pp. 469-477Mancini, F., McHugh, T.H., Fruit-alginate interactions in novel restructured products (2000) Nahrung, 44, pp. 152-157Mouquet, C., Dumas, J.C., Guilbert, S., Texturization of sweetened mango pulp: Optimization using Response Surface Methodology (1992) Journal of Food Science, 6, pp. 1395-1400Nunes, T.S., de Queiroz, L.P., A família Passifloraceae na Chapada da Diamantina, Bahia, Brasil (2001) Sitientibus-Séries Ciências Biológicas, 1, pp. 33-46Olivier, D., Guigou, B., Bouillette, T., (1998) Produit alimentaire reconstitué, procede et mélanger pour sa préparation, , EP 0274301 AlRodrigues, M.I., Iemma, A.F., (2005) Planejamento e otimização de processos: Uma estratégia seqüencial de planejamentos, p. 326. , Campinas: Casa do Pão EditoraTenn, F.E., (1985) Fruit filler for pastry products and process for its preparation, , US 4562080Sass-Kiss, A., Differences in anthocyanin and carotenoid content of fruits and vegetables (2005) Food Research International, 38, pp. 1023-1029(1995) Computer program manual, , STATISTICA for Windows 5.0, Tulsa: StatSoft In

Osmotic Dehydration Of Sweet Potato (ipomoea Batatas) In Ternary Solutions

The aim of this work was to evaluate the osmotic dehydration of sweet potato (Ipomoea batatas) using hypertonic sucrose solutions, with or without NaCl, at three different concentrations, at 40 °C. Highest water losses were obtained when the mixture of sucrose and NaCl was used, the addition of NaCl to osmotic solutions increases the driving force of the process and it is verified that the osmotic dehydration process is mainly influenced by changes in NaCl concentration, but the positive effect of the salt-sucrose interaction on soluble solids also determined the decrease of solid gain when solutes were at maximum concentrations. Mass transfer kinetics were modeled according to Peleg, Pick and Page's equations, which presented good fittings of the experimental data. Peleg's equation and Page's model presented the best fitting and showed excellent predictive capacity for water loss and salt gain data. The effective diffusivity determined using Pick's Second Law applied to slice geometry was found to be in the range from 3.82 × 10-11 to 7.46 × 10-11 m2/s for water loss and from 1.18 × 10 -10 to 3.38 × 10-11 m2/s for solid gain.283696701(1984) Official Methods of Analysis, , AOAC, ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 14ed. ArlingtonAZUARA, E., GARCIA, H.S., BERISTAIN, C.I., Effect of the centrifugal force on osmotic dehydration of potato and apples (1996) Food Research International, 22 (2), pp. 195-199BRENNAN, J. G. Dielectric and Osmotic Drying. Encyclopedia of Food Sciences and Nutrition. London: Elsevier Science, 2003. p.1938-1942COLLIGNAN, A., RAOULT-WACK, A.L., Dewatering and salting of cod by immersion in concentrated sugar/sal solutions (1994) Lebensmittel-Wissenschaft und Technologie, 27 (3), pp. 259-264CRANK, J., (1975) The mathematical of diffusion, , 2 ed. Oxford: Claredon Press, 414pEREN, I., KAYMAK-ERTEKIN, F., Optimization of osmotic dehydration of potato using response surface methodology (2007) Journal of Food Engineering, 79 (1), pp. 344-352HENG, K., GUILBERT, S., CUQ, J.L., Osmotic dehydration of papaya: Influence of process variables on the product quality (1990) Sciences des Aliments, 10 (4), pp. 831-848ISLAM, M.N., FLINK, L.N., Dehydration of potato II - osmotic concentration and its effect on air drying behavior (1982) Journal of Food Technology, 17, pp. 387-403KAYMAK-ERTEKIN, F., SULTANOGLU, M., Modelling of mass transfer during osmotic dehydration of apples (2000) Journal of Food Engineering, 46 (4), pp. 243-250LENART, A., FLINK, J.M., Osmotic concentration of potato. I. Criteria for the end-point of the osmosis process (1984) Journal of Food Technology, 19, pp. 45-63PAGE, G. E. Factors influencing the maximum of air drying shelled corn in thin layer. USA, 1949. Thesis - (M. Sc), Purdue University, IndianaPARK, K.J., BIN, A., BROD, F.P.R., PARK, T.H.K.B., Osmotic dehydration kinetics of pear D'anjou (Pyrus communis L.) (2002) Journal of Food Engineering, 52 (3), pp. 293-298PELEG, M., An empirical model for the description of moisture Sorption curves (1988) Journal of Food Science, 53 (4), pp. 1216-1219RAOULT-WACK, A.L., LAFONT, F., RIOS, G., GUILBERT, S., Osmotic dehydration: Study of mass transfer in terms of engineering properties (1989) Drying '89, pp. 487-495. , A.S. Mujumdar and M. Roques Ed, New York, USA: Hemisphere Publ. CorpSACCHETTI, G., GIANOTTI, A., DALLA ROSA, M., Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments (2001) Journal of Food Engineering, 49, pp. 163-173STATSOFT Inc. Computer program manual. STATISTICA for Windows S.O.Tulsa: StatSoft, Inc., 1995TELIS, V.R.N., MURARI, R.C.B.D.L., YAMASHITA, F., Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions (2004) Journal of Food Engineering, 61 (2), pp. 253-259TONON, R.V., BARONI, A.F., HUBINGER, M.D., Osmotic dehydration of tomato in ternary solutions: Influence of process variables on mass transfer kinetics and an evaluation of the retention of carotenoids (2007) Journal of Food Engineering, 82, pp. 509-51