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

Márcia Cavalcante Conceição; Tatiana Nunes Fernandes; Mônica Elisabeth Torres Prado; Jaime Vilela de Resende

Korea-Australia Rheology Journal, Vol.24, No.3, 229-239, September, 2012

DOI10.1007/s13367-012-0028-8 Export Citation

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

Márcia Cavalcante Conceição, Tatiana Nunes Fernandes¹, Mônica Elisabeth Torres Prado, and Jaime Vilela de Resende^†

Laboratory of Food Refrigeration, Department of Food Science, Federal University of Lavras, Lavras/Minas Gerais, Brazil
¹Product Design,- Wet Savoury, RDC LatAm Unilever, Brasil, Brazil

E-mail:

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℃, and the freeze concentration was evaluated every 60 min. The thawing rate was evaluated at 19℃ 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.

Keywords:pineapple pulp;thermal properties;rheology;freeze-concentration;thawing

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[2] Association of Official Analytical Chemists.,Official methods of analysis, 15th ed., Arlington: AOAC, 1298 (1990)

[3] Augusto PED, Cristianini M, Ibarz A, J. Food Eng., 108, 283 (2012)

[4] Bourne M, Food Texture and Viscosity . Concept and Measurements, 2nd ed., Food Sciences and Technology, International Series. Academic Press, London, UK. (2002)

[5] Canet W, Alvarez MD, Fernandez C, Luna P, J. Food Eng., 68, 143 (2005)

[6] Chin NL, Chan SM, Yusof YA, Chuah TG, Talib RA, J. Food Eng., 93, 134 (2009)

[7] Duran L, Costell E, J. Texture Stud., 13, 43 (2007)

[8] Fennema OR, Powrie WD, Marth EH, Low-Tem-perature Preservation of Foods and Living, New York: Marcel Dekker. (1973)

[9] Fernandes TN, Resende JV, Cruvinel RSR, Reno MJ, Cienc. Tecnol. Aliment (Campinas, Braz.)., 30, 188 (2010)

[10] Fernandez C, Alvarez MD, Canet W, Food Hydrocolloids., 22, 1381 (2008)

[11] Fischer P, Pollard M, Erni P, Marti I, Padar S, C. R. Phys., 10, 740 (2009)

[12] Gilsenan PM, Ricardson RK, Morris ER, Carbohydr. Polym., 41, 339 (2000)

[13] Guegov Y, Adv. Food Res., 27, 297 (1981)

[14] Holm K, Wendin K, Hermansson A, LWT-Food Sci. Technol., 42, 788 (2009)

[15] Hoo AF, McLellan MR, J. Food Eng., 52, 372 (1987)

[16] Ibarz A, Garvin A, Costa J, J. Food Eng., 27(4), 423 (1996)

[17] Jie W, Lite L, Yang D, J. Food Eng., 60, 481 (2003)

[18] Kechinski CP, Schumacher AB, Marczak LDF, Tessaro IC, Cardozo NSM, Food Hydrocolloids., 25, 299 (2011)

[19] Keshani S, Luqman Chuah A, Russly AR, Int. Food Res. J., 19, 553 (2012)

[20] Khuri AI, Cornell JA, Response Surfaces - Designs and Analyses, 2nd Ed., Marcel Dekker, Inc. (1996)

[21] Krokida MK, Maroulis ZB, Saravacos GD, Int. J. Food Prop., 4, 179 (2001)

[22] Lofgren C, Guillotin S, Hermansson AM, Biomacromolecules, 7(1), 114 (2006)

[23] Maceiras R, Alvarez E, Cancela MA, J. Food Eng., 80, 763 (2007)

[24] Muhr AH, Blanshard JMV, Sheard SJ, Int. J.Food Sci. Technol., 21, 587 (1986)

[25] Norziah MH, Kong SS, Karim AA, Seow CC, Food Hydrocolloids., 15, 491 (2001)

[26] Pelegrine DH, Silva FC, Gasparetto CA, Lebensm.- Wiss. Technol., 35, 645 (2002)

[27] Pereira GG, Resende JV, Abreu LR, Giarola TMO, Perrone IT, Eur. Food Res. Technol., 232, 1093 (2011)

[28] Rao MA, J. Texture Stud., 8, 135 (1977)

[29] Reid DS, Food Technology., 4, 111 (1983)

[30] Reno MJ, Prado MET, Resende JV, Cienc. Tecnol.Aliment. (Campinas, Braz.)., 31, 247 (2011)

[31] Sato ACK, Cunha RL, J. Food Eng., 91, 566 (2009)

[32] Sila DN, Van Buggenhout S, Duvetter T, Fraeye I, De Roeck A, Van Loey A, Hendrickx M, Compr. Rev. Food Sci. Food Saf., 8, 86 (2009)

[33] Van Buggenhout S, Sila DN, Duvetter T, Van Loey A, Hendrickx M, Compr. Rev. Food Sci. Food Saf., 8, 105 (2009)

[34] Vandresen S, Quadri MGN, de Souza JAR, Hotza D, J. Food Eng., 92, 269 (2009)