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Physical Properties and Rheological Behavior of Pseudofruits of Hovenia dulcis Thunb. In Different Maturity Stages
Author(s) -
Maieves Helayne Aparecida,
Bosmuler Züge Luana Caroline,
Scheer Agnes De Paula,
Ribani Rosemary Hoffmann,
Morales Patricia,
SánchezMata María Cortes
Publication year - 2017
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12199
Subject(s) - rheology , softening , food science , ripening , ostwald ripening , pulp (tooth) , chemistry , materials science , mathematics , horticulture , composite material , biology , nanotechnology , medicine , pathology
The study of physical properties of the pulp of exotic fruit products and its rheological behavior can contribute to improve their quality for food uses. The aim of this study was to evaluate color, thickness, acidity, texture, rheological behavior in pseudofruits (peduncles) of Hovenia dulcis in different stages of maturation. The experimental rheological data were adjusted for models of Ostwald‐de Waele and Herschel‐Bulkley. Through maturation process of H. dulcis pseudofruits, parallel to the increase in size, a decrease in texture occurs. The softening is closely associated with ripening, reaching its apex in the stadium Hd04, when the peduncle is fully mature and already in full senescence period in Hd05 stage. The appearance of flow curves indicates a non‐Newtonian behavior pseudo‐plastic, which is proven when adjusted to the models. From their physicochemical characteristics (color, thickness, pH and acidity and texture) Hd04 and Hd05 are the most suitable stages for human consumption of H. dulcis pseudofruits, for either fresh consumption or the elaboration of manufactured products. All these results are important to define processing conditions, and thus facilitate and increase the use of H. dulci s pulp in the food industry. Practical Statement In this work, we studied Hovenia dulcis Thunb. peduncles (pseudofruits), a crop is gaining interest in Brazil, and presents great potencial for food uses, as well as like an ingredient in dietary supplemets or nutraceuticals. To our knowledge, this product had been scarcely studied. This work present a study on the evolution of the product through maturation regarding its physicochemical parameters. Data about color, thickness, acidity, texture and rheology behavior are presented. Flow curves reflect non‐Newtonian pseudoplastic behavior (Ostwald‐de Waelle model) and principal components analysis well describes physicochemical properties through maturation of pseudofruits. These results would permit a better handling and selection of the optimal prime matter for industrial purposes.