Abstract
The effects of pectin and sucrose addition on the rheological parameters and freezing kinetic of passion fruit pulp were studied. The effect of the air–blast freezing of passion fruit at -20 °C on the rheological parameters before and after freezing was evaluated. The rheological analyses were carried out using a viscometer at 25 °C, and the readings were converted into rheological measurements using the Mitschka method and fitted to the Ostwald–de Waele model. The freezing kinetics was analyzed using a controlled–temperature cold–stage instrument, which was coupled to a microscope integrated with a video capture system. The concentrations of sucrose and pectin were established using a Composite Rotational Design. The pulps combined with the additives exhibited a pseudoplastic behavior, and the values for the index flow (n) and consistency index (k) before and after freezing differed and were dependent on the additive concentrations. The rates of increase for the frozen areas were evaluated in a microfreezer and were significantly influenced by the additive concentrations. These concentrations were those that presented a lower index flow and a higher consistency index. The results are discussed in terms of the solubility and interaction of the pectin added to the fruit pulp with low pH, the presence of sucrose and low temperature.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Blanshard JMV, Franks F (1987) Ice Crystallization and its Control in Fozen-Food Systems. In: Blanshard JMV, Lilford P (eds) Food Structure and Behavior, 4th edn. Academic, London, pp 51–65
Bourne M (2002) Food Texture and Viscosity – Concept and Measurements. Food Sciences and Technology, International Series. Academic Press, London, UK.
Brandão EM, Andrade CT (1999) Influência de fatores estruturais no processo de gelificação de pectinas de alto teor de metoxilação. Polímeros: Ciência e Tecnologia 9(3):38–44
Briggs JL, Steffe JF (1997) Using Brookfield data and the Mitschka method to evaluate Power Law foods. Journal of Texture Studies 28(5):517–522
Cabral RAF, Orrego-Alzate CE, Gabas AL, Telis-Romero J (2005) Rheological and thermophysical properties of blackberry. Ciência e Tecnologia de Alimentos 25(1):121–126
Cabral MFP, Queiroz AJM, Figueiredo RMF (2002) Comportamento reológico da polpa de cupuaçu (Theobroma grandiflorum Schum) peneirada. Revista Brasileira de Produtos Agroindustriais, Campina Grande 4(1):37–40
Conceição MC, Fernandes TN, Prado MET, Resende JV (2012) Effect of sucrose and pectin addition on physical, chemical, thermal and rheological properties of frozen/thawed pineapple pulps. Korea-Australia Rheology Journal 24(3):229–239
De Marchi R, Monteiro M, Benato EA, Silva CAR (2000) Uso da cor da casca como indicador de qualidade do maracujá amarelo (Passiflora edulis Sims. f. flavicarpa Deg.) destinado à industrialização. Ciência e Tecnologia de Alimentos 20(3):381–387
Fernandes TN, Resende JV, Cruvinel RSR, Reno MJ (2010) Relação entre o comportamento reológico e dinâmica do congelamento e descongelamento de polpa de morango adicionada de sacarose e pectina. Ciência e Tecnologia de Alimentos 30(1):188–204
Ferreira GM, Queiroz AJM, Conceição RS, Gasparetto CA (2002) Efeito da temperatura no comportamento reológico das polpas de caju e goiaba. Revista Ciências Exatas e Naturais, Guarapuava 4(2):175–184
George RM (1993) Freezing Processes Used in the Food Industry. Trends in Food Science & Technology 4(5):134–138
Haminiuck CWI, Sierakowski MR, Branco IG, Maciel GM, Masson ML (2007) Rheological study of ternary mixtures and pectic gels of red fruit pulps. International Journal of Food Science and Technology 42(6):629–639
Krokida, MK., Maroulis, ZB; Saravacos, GD (2001) Rheological properties of fluid fruit and vegetable puree products: compilation of literature data. International Journal of food properties v.4, n.2, p.179–200
Pelegrine DH, Silva FC, Gasparetto CA (2002) Rheological behavior of pineapple and mango pulps. LWT- Food Science and Technology 35(8):645–648
Raimundo K, Magri RS, Simionato EMRS, Sampaio AC (2009) Avaliação física e química da polpa de maracujá congelada comercializada na região de Bauru. Revista Brasileira de Fruticultura 31(2):539–543
Sato ACK, Cunha RL (2007) Influência da temperatura no comportamento reológico da polpa de jabuticaba. Ciência e Tecnologia de Alimentos 27(4):890–896
Sila DN, Van Buggenhout S, Duvetter T, Fraeye I, De Roeck A, Van Loey A, Hendrickx M (2009) Pectins in processed fruits and vegetables: Part II – Structure- Function relationships. Comprehensive Reviews in Food Science and Food Safety 8(2):86–104
Silva FC, Guimarães DHP, Gasparetto CA (2005) Reologia do suco de acerola: efeitos da concentração e temperatura. Ciência e Tecnologia de Alimentos 25(1):121–126
Steffe JF (1996) Rheological methods in food process engineering, 2nd edn. Freeman Press, Michigan, p 418
Van Buggenhout S, Sila DN, Duvetter T, Van Loey A, Hendrickx M (2009) Pectins in processed fruits and vegetables: Part III – Texture engineering. Comprehensive Reviews in Food Science and Food Safety 8(2):105–117
Wang CCH, Chang KC (1994) Beet pulp and isolated pectin physicochemical properties as related to freezing. Journal of Food Science 9(6):113–1154
Acknowledgments
The authors wish to thank the Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG- Brazil), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq - Brazil), and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES - Brazil) for financial support for this research.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Bezerra, T.S., Fernandes, T.N. & de Resende, J.V. Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology. J Food Sci Technol 52, 3350–3357 (2015). https://doi.org/10.1007/s13197-014-1400-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-014-1400-0