Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

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 conten...

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Detalles Bibliográficos
Autores: Hernandez Morales, Maria De Los Angeles, Maldonado Astudillo, Yanik Ixchel, Jimenez Hernandez, Javier, Salazar, Ricardo, Ramirez Sucre, Manuel Octavio, Ibarz, Albert, Utrilla Coello, Rubi Guadalupe, Ortuno Pineda, Carlos
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2018
País:México
Institución:Universidad Autónoma de Guerrero
Repositorio:Repositorio Institucional de Ciencia Abierta de la Universidad Autónoma de Guerrero
Idioma:español
OAI Identifier:oai:ri.uagro.mx:uagro/1481
Acceso en línea:http://ri.uagro.mx/handle/uagro/1481
Access Level:acceso abierto
Palabra clave:Rheology
emulsifying properties
fiber
hydrocolloids
CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA::CIENCIAS AGRARIAS::AGRONOMÍA
Descripción
Sumario: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%.

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