Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
Hernández Morales, Maria de los Ángeles
Maldonado Astudillo, Yanik Ixchel
Jiménez Hernández, Javier
Salazar López, Ricardo
Ramírez Sucre, Manuel Octavio
Utrilla Coello, Rubí Guadalupe
Ortuño Pineda, Carlos
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The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high content of carbohydrates, minerals and fiber. The solubility of PH was higher 94.1 The emulsifying capacity of SH, PH and GG increases with the hydrocolloid concentration. The emulsions showing a good stabilization stability with drop sizes of 5 20 m. The emulsions PH and SH at 1 were higher stability than guar gum (GG), due to slower down the cremation index after 3 days of storage at 35 and 40C.
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