Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum)

•Rheological behavior of a high methoxyl pectin from tamarillo pulp was studied.•STW-A dispersed in water (3–8% w/w) showed liquid-like behavior.•STW-A (2–3%), at pH 3 and with 50% sucrose showed shear-thinning flow and gel-like behaviors.•STW-A in the presence of sucrose did not follow the Cox and...

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Bibliographic Details
Published in:	Carbohydrate polymers Vol. 139; pp. 125 - 130
Main Authors:	Nascimento, Georgia Erdmann do, Simas-Tosin, Fernanda F., Iacomini, Marcello, Gorin, Philip Albert James, Cordeiro, Lucimara M.C.
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 30.03.2016
Subjects:	dispersions Elasticity Fruit - chemistry Gel gelling agents gels Models, Theoretical Pectin pectins Pectins - chemistry pulp Rheology Solanum Solanum betaceum solvents sucrose Sucrose - chemistry Tamarillo temperature thermal stability thickeners viscoelasticity Viscosity Pectin Tamarillo Rheology Solanum betaceum Gel
ISSN:	0144-8617, 1879-1344
Online Access:	Get full text
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