Effect of Heat Treatment on Pectic Fractions and Apparent Viscosity of Whole Blackberry (Rubus spp.) Pulp

Charles Windson Isidoro Haminiuk, Technological Federal University of Paraná - UTFPR (Food Department)
Maria-Rita Sierakowski, Federal University of Paraná - Biopolymers Laboratory
Dayane Izidoro, Federal University of Paraná - Post-Graduation Program of Food Technology
Giselle M. Maciel, Federal University of Paraná - Biotechnological Process Laboratory
Agnes P. Scheer, Federal University of Paraná - Post-Graduation Program of Food Technology
Maria Lucia Masson, Federal University of Paraná - Post-Graduation Program of Food Technology

Abstract

The aim of this work was to study the influence of temperature on pectic fractions and apparent viscosity of whole blackberry pulp. The fractions soluble in water, oxalate, acid and alkali, containing pectic substances, were evaluated with temperature increase. A concentric cylinder Brookfield rheometer with a small sample adapter was used to obtain the rheological parameter of shear stress, in order to calculate the apparent viscosity of the pulp. The water soluble pectin (WSP) increased and the water insoluble pectin (WIP) decreased with a continuous increase in heat treatment. The decrease in apparent viscosity had a good correlation with the increase in water soluble pectin (r=0.94) as a function of temperature.

Submitted: February 3, 2007 · Accepted: May 23, 2008 · Published: June 24, 2008

Recommended Citation

Haminiuk, Charles Windson Isidoro; Sierakowski, Maria-Rita; Izidoro, Dayane; Maciel, Giselle M.; Scheer, Agnes P.; and Masson, Maria Lucia (2008) "Effect of Heat Treatment on Pectic Fractions and Apparent Viscosity of Whole Blackberry (Rubus spp.) Pulp," International Journal of Food Engineering: Vol. 4 : Iss. 4, Article 13.
DOI: 10.2202/1556-3758.1204
Available at: http://www.bepress.com/ijfe/vol4/iss4/art13

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