Rheological behavior of cupuaçu and tapereba juice with added inulin

Pedro Henrique Campelo, Eyde Cristianne Saraiva Bonatto, Samara Claudia Picanço Batista, Romuald Euloge Yomkil


Rheological behavior of liquid foods is an important physiochemical characteristic for processing in the food industry. The objective of this work is to evaluate the rheological behavior of cupuaçu and taperebá juice with added inulin. Analyses of centesimal composition, soluble solids, pH and titratable acidity of pulp and juice were performed, plus rheology of inulin-added juices at temperatures of 5, 25 and 45°C. The rheological data were adjusted for the power law model. The centesimal composition confirmed the physiochemical characteristics of fruit pulps, with acceptable quality parameters and recommendations by current legislation. It was observed that temperature and addition of solids (inulin) influenced the rheological behavior of cupuaçu and taperebá juice, with viscosity reduction with increasing temperature; and increase in viscosity with the addition of inulin. The power law adjusted the flow curve data, evidencing the pseudo-plastic behavior of fruit juices. The rheological behavior of juices is an important tool in the food industry as it helps in the dimensioning of transmission lines and unit operations equipment such as pasteurizers.


Theobroma grandiflorum; Spondias mombin L.; juice rheology; inulin; prebiotic.

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DOI: 10.3895/rebrapa.v9n3.7700


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