Atividade de água, cor e reologia de topping de morango

Abstract

Topping is a sweet, slightly acidic coating / filling type characterized by the presence of whole or broken fruits, which are suspended in a viscous liquid. In the work, strawberry Topping formulations with different thickeners (xanthan gums, carrageenan, tara, and CMC) and different concentrations of the same were elaborated, and then to analyze their Aw, color and rheology during storage of 5 and 90 days. The results of Aw showed that there was no correlation between the reduction of Aw and the types or amounts of gums, the reduction was uniform and with little importance in the process, the samples varied among themselves on the fifth day, but there was no significant variation between 5 and 90 days of storage, this shows that the product has remained stable. Regarding color analysis, the samples showed difference in both 5 days and when compared to 90 days of storage. The cause of this large variation may be due to strawberry lots where some fruits are more mature and others less, thus compromising their color. In the rheology analysis all the samples presented pseudoplastic behavior, being this one more intense in the xanthan gum samples when compared to the others.