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  • 1 Campus Universitário do Pici Department of Food Science and Technology Av. Mister Hull, 2977 bl. 858 Fortaleza Ceara 60356-000 Brazil
  • | 2 Campus Universitário do Pici Department of Gastronomy Federal University of Ceara Av. Mister Hull, 2977 bl. 858 Fortaleza Ceara 60356-000 Brazil
  • | 3 Texas A&M University 201 Scoates Hall Biological and Agricultural Engeneering Department 2117 TAMU College Station TX 77843 USA
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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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