Análises da atividade de água, cor e reologia em topping de kiwi com diferentes espessantes
The topping is a food product, sweet, acid, with fruit pieces. The topping structure is viscous, because it uses thickening agents. The kiwi is a fruit of great acceptance and looks very attractive. This work produced the kiwi topping, with differents thickening agents (xanthan gum, carrageenan gum,...
| Autor principal: | Cordoba, Layse do Prado |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/16665 |
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| Resumo: |
The topping is a food product, sweet, acid, with fruit pieces. The topping structure is viscous, because it uses thickening agents. The kiwi is a fruit of great acceptance and looks very attractive. This work produced the kiwi topping, with differents thickening agents (xanthan gum, carrageenan gum, carboxymethylcellulose (CMC) and tara gum). We analyzed the water activity (Aw), color and rheology of the different samples. The gums do not affect the water activity (Aw) of the sample. By storing the brightness of the samples increased and the green and blue chromaticity were increased. For the rheology, the initial viscosity varied according gum and concentration used, providing greater stability during the sample shelf-life. |
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