Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
Hernández-Morales, M. A.
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The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high content of carbohydrates, minerals and fiber. The solubility of PH was higher 94.1%. The emulsifying capacity of SH, PH and GG increases with the hydrocolloid concentration. The emulsions showing a good stabilization stability with drop sizes of 5–20 μm. The emulsions PH and SH at 1% were higher stability than guar gum (GG), due to slower down the cremation index after 3 days of storage at 35 and 40°C. The hydrocolloids exhibited a pseudoplastic behavior at concentrations of 0.5–2%. The elastic behavior suggests its application to edible films, while the viscous behavior suggests its incorporation in food systems.
Is part ofCyta-Journal Of Food, 2018, vol. 16, núm. 1, p. 986-994
European research projects
Except where otherwise noted, this item's license is described as cc-by, (c) Hernández-Morales et al., 2018
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