Journal of Food Processing & Technology

Effect of use of biopolymers on the rheological properties of cupuassu pulp: Time-dependent and steady-state shear

5^th Euro-Global Summit and Expo on Food & Beverages

June 16-18, 2015 Alicante, Spain

G M Ferreira, K S Paula, R S Concei��o and M J O C Guimar�es

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

The cupuassu (Theobroma grandiflorum Schum, Sterculiaceae) is a native Amazonian fruit. Its pulp has a pleasant acidic taste and a strong fragrance and is used in candies, ice cream, domestic jellies, and jams. In this work the rheological behavior of the cupuassu fruit pulp, guar gum dispersed in the pulp was studied. The experiments were carried out in a Rheometer AR 2000, using cone-plate (2�, 60mm) geometry. The rheological behavior of guar gum in cupuassu fruit pulp was evaluated by means of shear steady tests in the range of 0.3 to 300 s-1 at temperatures 10, 20, 30, 40 and 50�C. Ostwald-of- Waelle model fitted well the samples flow behavior. Experimental flow behavior index confirmed the pseudo plastic character of all samples. In pulp fruit systems, xanthan showed more pseudo plasticity than guar. The pulp of pure cupuassu thixotropy presented, which was evaluated by the decrease in viscosity as a function of time, while for the pulp with guar and xanthan gums was not observed such behavior.