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Effect of sucrose and pectin addition on physical, chemical, thermal and rheological properties of frozen/thawed pineapple pulps

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Abstract

Pectin (0–1.0 g/100 mL) and sucrose (0–20 g/100 mL) were added to pineapple pulp to improve their rheological properties, thermal properties and stability after freezing and thawing processes. The properties of the mixes were characterized before and after freezing and thawing. Samples were frozen at −20°C, and the freeze concentration was evaluated every 60 min. The thawing rate was evaluated at 19°C and quantified by photographic editing and image analysis software. The thawing rates and values for the freeze concentration were leveled out at pectin concentrations above 0.5 g/100 mL pectin, which indicated that pectin functions to maintain structural homogeneity during freezing. In the thawed samples, the plastic viscosity values were leveled out from pectin concentrations (0.25–0.75 g/100 mL) as the sucrose concentration increased when compared to unfrozen samples. The differences between the rheological parameters of the unfrozen and frozen/thawed pulps, the higher yield stress values after thawing were attributed to the size of suspended particles in the pulp. Applications can specify formulations of frozen products containing pectin, where these properties can be handled after thawing the product.

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Authors and Affiliations

  1. Laboratory of Food Refrigeration, Department of Food Science, Federal University of Lavras, Lavras/Minas Gerais, Brazil

    Márcia Cavalcante Conceição, Mônica Elisabeth Torres Prado & Jaime Vilela de Resende

  2. Product Design,- Wet Savoury, RDC LatAm Unilever, Campinas, Brasil

    Tatiana Nunes Fernandes

Authors
  1. Márcia Cavalcante Conceição
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  2. Tatiana Nunes Fernandes
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  3. Mônica Elisabeth Torres Prado
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  4. Jaime Vilela de Resende
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Correspondence to Jaime Vilela de Resende.

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Conceição, M.C., Fernandes, T.N., Prado, M.E.T. et al. Effect of sucrose and pectin addition on physical, chemical, thermal and rheological properties of frozen/thawed pineapple pulps. Korea-Aust. Rheol. J. 24, 229–239 (2012). https://doi.org/10.1007/s13367-012-0028-8

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  • DOI: https://doi.org/10.1007/s13367-012-0028-8

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