Abstract
The aim of this work was to study the influence of temperature on pectic fractions and apparent viscosity of whole blackberry pulp. The fractions soluble in water, oxalate, acid and alkali, containing pectic substances, were evaluated with temperature increase. A concentric cylinder Brookfield rheometer with a small sample adapter was used to obtain the rheological parameter of shear stress, in order to calculate the apparent viscosity of the pulp. The water soluble pectin (WSP) increased and the water insoluble pectin (WIP) decreased with a continuous increase in heat treatment. The decrease in apparent viscosity had a good correlation with the increase in water soluble pectin (r=0.94) as a function of temperature.
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