Abstract
Rheological behavior of liquid foods is an important physiochemical characteristic for processing in the food industry. The objective of this work is to evaluate the rheological behavior of cupuacu and tapereba juice with added inulin. Analyses of centesimal composition, soluble solids, pH and titratable acidity of pulp and juice were performed, plus rheology of inulin-added juices at temperatures of 5, 25 and 45°C. The rheological data were adjusted for the power law model. The centesimal composition confirmed the physiochemical characteristics of fruit pulps, with acceptable quality parameters and recommendations by current legislation. It was observed that temperature and addition of solids (inulin) influenced the rheological behavior of cupuacu and tapereba juice, with viscosity reduction with increasing temperature; and increase in viscosity with the addition of inulin. The power law adjusted the flow curve data, evidencing the pseudo-plastic behavior of fruit juices. The rheological behavior of juices is an important tool in the food industry as it helps in the dimensioning of transmission lines and unit operations equipment such as pasteurizers.
Highlights
Among the native tropical fruits of the Amazon, cupuaçu (Theobroma grandiflorum) is one that meets the best conditions for industrial use
The taperebá (Spondias mombin L.) is a fruitful species originating in tropical America, common in the Amazon region, where it occurs in the wild state
The centesimal composition confirmed the physicochemical characteristics of fruit pulps, with acceptable quality parameters and recommended by current legislation
Summary
Among the native tropical fruits of the Amazon, cupuaçu (Theobroma grandiflorum) is one that meets the best conditions for industrial use. It is a fruit originating in the South and Southeast of the Amazon and is appreciated for its acidic and intensely aromatic pulp (BUENO et al, 2002). Inulin is widely used in functional foods around the world because of its properties related to improved health and technological possibilities. Prebiotics, such as inulin, are at the forefront of the emerging trend toward functional foods (CAMPELO-FELIX et al, 2017; SOUZA; MENEZES; CUNHA, 2009). Prebiotics are nondigestible nutritional ingredients that beneficially affect the host by selectively stimulating the growth and activity of one or more species of beneficial intestinal bacteria, improving the health of its host (SOUZA; MENEZES; CUNHA, 2009)
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