Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food: particle characterization, pulp formulation and sensory analysis

Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food: particle characterization, pulp formulation and sensory analysis

In this study, agglomeration process was applied in concentrated rice protein (RP) powder using hydrolyzed collagen (HC) as binder to improve wetting time and flowability, aiming at its application in the food industry, namely for fruit pulp supplementation. Fruit pulps from acerola ( Malpighia emar...

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Bibliographic Details
Published in:Journal of food science and technology Vol. 58; no. 11; pp. 4194 - 4204
Main Authors: De Farias Silva, Carlos Eduardo, Vieira, Rosana Correia, da Silva, Izabelle Caroline Caetano, de Oliveira Cerqueira, Raphaella Barbosa, Andrade, Nayana Pereira, Claudino da Silva, Fabiana, de Andrade, Francine Pimentel, de Souza Abud, Ana Karla, Andreola, Kaciane, Taranto, Osvaldir Pereira
Format: Journal Article
Language:English
Published: New Delhi Springer India 01-11-2021
Springer Nature B.V
Subjects:
Agglomeration
Anacardium occidentale
Annona muricata
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Citrus fruits
Citrus reticulata
Collagen
Color
Dietary supplements
Food industry
Food Science
Fruits
Functional foods & nutraceuticals
Malpighia emarginata
Mandarins
Nutrition
Original
Original Article
Passiflora edulis
Passion fruit
Proteins
Psidium guajava
Pulp
Rice
Sensory evaluation
Sensory properties
Viscosity
Wetting
Juice
Agglomeration
Vegetal protein
Fruit industry
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Summary:In this study, agglomeration process was applied in concentrated rice protein (RP) powder using hydrolyzed collagen (HC) as binder to improve wetting time and flowability, aiming at its application in the food industry, namely for fruit pulp supplementation. Fruit pulps from acerola ( Malpighia emarginata ), cashew ( Anarcadium occidentale ), guava ( Psidium guajava ), soursop ( Annona muricate ), passion fruit ( Passiflora edulis ) and mandarin ( Citrus reticulata ) replaced in 1–5% (w/w) by RP or RP agglomerated with collagen were evaluated in terms of viscosity/color and sensory attributes. The addition of RP led to changes in the color of the pulps analyzed, resulting in a red and yellowish color. Viscosity analysis showed that the agglomeration process increased RP dispersion as a function of collagen concentration. The percentage of concentrated RP and RP agglomerated with collagen was limited to 1–3% in order to generate acceptance levels higher than 80%, which is similar to the acceptance rate of pulps without any addition (control—NA).
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ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04892-7