首页|Rheological Properties and ultrastructures of Pumpkin JuiceConcentrates
Rheological Properties and ultrastructures of Pumpkin JuiceConcentrates
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Vegetable juices have become a focus of people’s attention due to their nutritional value。Pumpkin is one of principal vegetables rich in bioactive carotenoids and other functionalcomponents。 Pumpkin juice is a natural， healthy vegetable cloudy juice。 The concentrates offruit or vegetable juice are industrially produced for to storage， packaging and transportation。Our objective was to study the rheological behaviour of pumpkin juice concentrates andthe relationship between the rheological properties and the stabilities which could provide theparameters of technical design and equipment selection and so on。The pumpkin juice concentrates were made by pretreating， enzymatic liquefaction，centrifugation， addition of different hydrocolloids， homogenization and vacuum concentrationup to 47， 55 and 63oBrix， respectively。 The rheological properties of pumpkin juiceconcentrates were determined using a Rheometer AR1000。 Their ultrastructures wereobserved by a Scanning Electron Microscope。 Colors of the pumpkin juice concentrates weremeasured using a color difference meter。47°Brix of pumpkin juice concentrate with carboxymethyl cellulose (CMC) exhibitedpseudoplastic property; whereas 55°Brix and 63°Brix displayed thixotropic property。 47°Brixand 55°Brix of concentrates without gum and with guar/xanthan gum appearedpseudoplasticity; whereas the 63°Brix juice exhibited thixotropy。 Pumpkin juice concentratesover 55°Brix presented static yield stress。 The values of static yield stress were increased withincreasing of concentrations。 The rheological behaviors and the ultrastructures of concentratesindicated that a weak three-dimensional network structure was formed in the pumpkin juiceconcentrates by the macromolecular interaction and the small particles aggregation with eachother。 Therefore， the pumpkin juice concentrates had good suspension stability during storage。
pumpkin juice concentratethixotropypseudoplasticitystatic yield stresscarboxymethyl cellulose (CMC)guar gumxanthan gum
Lan Qin、Shi-ying Xu、Zhang Wang
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School of Food Science and Technology, Southern Yangtze University, Wuxi 214036,China
School of Food Science and Technology, SouthernYangtze University, 170 Huihe Road, Wuxi 214036, P. R. ChinaTel: +86-510-5884496, Fax: +86-510-5884496, E-mail: syxu@sytu.edu.cn
Beijing(CN)
2004 CIGR International Conference : Collection of Extent Abstracts
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