Technological aspects for restructuring concentrated pineapple pulp

Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit

“…According to Grizotto et al (2007), gels showed good firmness when a value around 1.5 kg was obtained for structured concentrated pineapple pulp, whereas a firmness around 1.3 kg was considered satisfactory for concentrated papaya (Grizotto et al, 2005). However, comparing the values of firmness obtained in the present study with those from the literature cited, it was observed that the genotype IPA 11.2 resulted in a structured product with firmness closer to that considered acceptable for this type of product.…”

“…It can be seen that the pH of the structured fruit pulps was most influenced by gelatin, as it was observed for firmness. Grizotto et al (2007), investigating the parameters for structuring concentrated pineapple pulp with high content of soluble solids using sodium alginate, pectin, and glycerol, found pH values between 3.24 and 3.94. Oliveira et al (2010) developed three formulations for structured concentrated cupuaçu pulp using hydrocolloids such as gelatin and pectin, which were subjected to drying in an oven with air circulation at 50°C for 6 hours, and found pH values between 3.95 and 3.99.…”

“…Similar results were found by Azoubel et al (2011) for Passiflora cincinnata structured pulp. However, as observed by Grizotto et al (2007), the functional dependence of water activity on the pectin, alginate, and glycerol concentrations is too complex for the simple models usually employed in RSM. The a w values obtained were within the intermediate range of 0.65 to 0.90, as reported by Chirife & Buera (1994), and in agreement with the values found by Grizotto et al (2007) for pineapple structured pulp.…”

“…Structured fruits are formulated with high concentration of fruit pulp using hydrocolloids (gelatin, sodium alginate, pectin) to form a product with soft texture that can be consumed in the way it is presented or can be used as an confectionery ingredient or consumed as fresh fruit (Raab & Oehler, 1976;Vijayanand et al, 2000;Grizotto et al, 2007;Azoubel et al, 2011).…”

“…RSM has been used in several studies on restructured fruit, like mango (Mouquet et al, 1992;Gill et al, 2004), pineapple (Grizotto et al, 2007) and Passiflora cincinnata (Azoubel et al, 2011) pulp.…”