Acta Alimentaria
Volume/Issue:
Volume 43: Issue 1
Effect of heat treatment on rheological properties of mixed nectars based on cashew apple, mango and acerola pulps
Authors:
L. Silva Campus Universitário do Pici Department of Food Science and Technology Av. Mister Hull, 2977 bl. 858 Fortaleza Ceara 60356-000 Brazil

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G. Maia Campus Universitário do Pici Department of Food Science and Technology Av. Mister Hull, 2977 bl. 858 Fortaleza Ceara 60356-000 Brazil

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P. Sousa Campus Universitário do Pici Department of Gastronomy Federal University of Ceara Av. Mister Hull, 2977 bl. 858 Fortaleza Ceara 60356-000 Brazil

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R. Figueiredo Campus Universitário do Pici Department of Food Science and Technology Av. Mister Hull, 2977 bl. 858 Fortaleza Ceara 60356-000 Brazil

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M. Afonso Campus Universitário do Pici Department of Food Science and Technology Av. Mister Hull, 2977 bl. 858 Fortaleza Ceara 60356-000 Brazil

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M. Gonzaga Campus Universitário do Pici Department of Food Science and Technology Av. Mister Hull, 2977 bl. 858 Fortaleza Ceara 60356-000 Brazil

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C. Gomes Texas A&M University 201 Scoates Hall Biological and Agricultural Engeneering Department 2117 TAMU College Station TX 77843 USA

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E. Figueiredo Campus Universitário do Pici Department of Food Science and Technology Av. Mister Hull, 2977 bl. 858 Fortaleza Ceara 60356-000 Brazil

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Pages:
19–27
Online Publication Date:
17 Feb 2014
Publication Date:
01 Mar 2014
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.43.2014.1.3
Keywords:
tropical fruits; beverage; heat treatment; rheology
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The purpose of this experiment was to evaluate the effect of heat treatment on the rheological properties of mixed nectars, based on cashew apple, mango, and acerola pulps. Ten different formulations with different mass fractions of cashew apple, mango, and acerola pulps were prepared using a simplex centroid design [with a total of 35% (w/w) pulp] and submitted to heat treatment at 90 °C for 1 min. Samples were collected before and after heat treatment and characterization of their rheological properties was carried out. The rheological behaviour was obtained at 25 °C, with shear rate ranging from 108 to 500 s−1 (upward curve) and from 500 to 108 s−1 (downward curve) for 1 min with 25 readings for each curve. The Ostwald de Waele model showed to be a good fit for all formulations studied, which showed a non-Newtonian behaviour and a pseudoplastic character. Results of apparent viscosity for the non-heated formulations were well fitted by the linear model and the heat treated formulations by the cubic model. The heat treated formulations had higher (P<0.05) values of consistency index and apparent viscosity, as well as lower (P<0.05) values of flow behaviour index compared to non-heated formulations. The rheological characterization of these formulations is a very useful tool during product development and processing control of mixed nectars of fruit juice.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András SALGÓ

Co-ordinating Editor(s): 

Marianna TÓTH-MARKUS

Co-editor(s): 

Anna HALÁSZ

Editorial Board

  • László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
  • Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
  • József BARANYI (Institute of Food Research, Norwich, UK)
  • Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
  • Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
  • György BIRÓ (Budapest, Hungary)
  • Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
  • Francesco CAPOZZI (University of Bologna, Bologna, Italy)
  • Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zsuzsanna CSERHALMI (Budapest, Hungary)
  • Marco DALLA ROSA (University of Bologna, Bologna, Italy)
  • István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
  • Mária DOBOZI KING (Texas A&M University, Texas, USA)
  • Muying DU (Southwest University in Chongqing, Chongqing, China)
  • Sedef Nehir EL (Ege University, Izmir, Turkey)
  • Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
  • Éva GELENCSÉR (Budapest, Hungary)
  • Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • Jovica HARDI (University of Osijek, Osijek, Croatia)
  • Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
  • Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
  • Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
  • Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
  • Katia LIBURDI (Tuscia University, Viterbo, Italy
  • Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
  • Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
  • Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
  • Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
  • Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
  • Perry NG (Michigan State University,  Michigan, USA)
  • Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Laura NYSTRÖM (ETH Zürich, Switzerland)
  • Lola PEREZ (University of Cordoba, Cordoba, Spain)
  • Vieno PIIRONEN (University of Helsinki, Finland)
  • Alessandra PINO (University of Catania, Catania, Italy)
  • Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
  • Katharina SCHERF (Technical University, Munich, Germany)
  • Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
  • Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
  • András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
  • Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
  • Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
  • László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
  • Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
  • Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Rank by Impact Factor Q4 (Nutrition & Dietetics)
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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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