Open AccessCombining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food: particle characterization, pulp formulation and sensory analysis
Author(s) -
Carlos Eduardo de Farias Silva,
Rosana Correia Vieira,
Izabelle Caroline Caetano da Silva,
Raphaella Barbosa de Oliveira Cerqueira,
Nayana Pereira Andrade,
Fabiana Claudino da Silva,
Francine Pimentel de Andrade,
Ana Karla de Souza Abud,
Kaciane Andreola,
Osvaldir Pereira Taranto
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04892-7
Subject(s) - pulp (tooth) , chemistry , food science , annona , horticulture , botany , biology , annonaceae , medicine , pathology
In this study, agglomeration process was applied in concentrated rice protein (RP) powder using hydrolyzed collagen (HC) as binder to improve wetting time and flowability, aiming at its application in the food industry, namely for fruit pulp supplementation. Fruit pulps from acerola ( Malpighia emarginata ), cashew ( Anarcadium occidentale ), guava ( Psidium guajava ), soursop ( Annona muricate ), passion fruit ( Passiflora edulis ) and mandarin ( Citrus reticulata ) replaced in 1-5% (w/w) by RP or RP agglomerated with collagen were evaluated in terms of viscosity/color and sensory attributes. The addition of RP led to changes in the color of the pulps analyzed, resulting in a red and yellowish color. Viscosity analysis showed that the agglomeration process increased RP dispersion as a function of collagen concentration. The percentage of concentrated RP and RP agglomerated with collagen was limited to 1-3% in order to generate acceptance levels higher than 80%, which is similar to the acceptance rate of pulps without any addition (control-NA).