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Rheological behavior in sweetened mango pulp (Mangifera indica L. cv. Magdalena river)

Mango is an exotic fruit with great agro-industrial potential and high consumption due to its high nutritional value, bittersweet flavor and pleasant aroma. However, few studies have been conducted on its physical properties used in agroindustrial processes, specifically regarding the rheological be...

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Autores Principales: Figueroa-Flórez, Jorge Antonio, Barragán-Viloria, Katerine, Salcedo-Mendoza, Jairo Guadalupe
Formato: Artículo (Article)
Lenguaje:Español (Spanish)
Publicado: Corporación Colombiana de Investigación Agropecuaria (Agrosavia) 2018
Acceso en línea:http://hdl.handle.net/20.500.12324/34044
id ir-20.500.12324-34044
recordtype dspace
spelling ir-20.500.12324-340442020-07-08T21:26:05Z Rheological behavior in sweetened mango pulp (Mangifera indica L. cv. Magdalena river) Comportamiento reológico en pulpa edulcorada de mango (Mangifera indica L. cv. Magdalena river) Figueroa-Flórez, Jorge Antonio Barragán-Viloria, Katerine Salcedo-Mendoza, Jairo Guadalupe Mango is an exotic fruit with great agro-industrial potential and high consumption due to its high nutritional value, bittersweet flavor and pleasant aroma. However, few studies have been conducted on its physical properties used in agroindustrial processes, specifically regarding the rheological behavior of sweetened pulp. The aim of this study was to evaluate the effect of temperature (10-50 °C) and sucrose concentration (0-25 %) in the rheological properties of the sweetened pulp of hilacha mango (Mangifera indica L. cv. Magdalena river). The power law showed the best adjustment to the rheological behavior with high determination coefficient values (R2=0,997). Sweetened mango pulp exhibited a pseudoplastic behavior when exposed to shear thinning (n<1). The consistency coefficient was found to be dependent on the temperature and concentration of soluble solids described by the Arrhenius relationship and an exponential model, respectively. El mango es un fruto exótico con gran potencial agroindustrial y de elevado consumo debido a su valor nutricional, su sabor agridulce y su aroma agradable. Sin embargo, son escasas las investigaciones acerca de algunas propiedades físicas utilizadas en procesos agroindustriales, específicamente, en el comportamiento reológico de pulpas edulcoradas. El objetivo del presente estudio fue evaluar el efecto de la temperatura (10-50 °C) y de la concentración de sacarosa (0-25 %) en las propiedades reológicas de la pulpa de mango de hilacha (Mangifera indica cv. Magdalena river). La ley de potencia presentó el mejor ajuste al comportamiento reológico con altos valores del coeficiente de determinación (R2 = 0,997). La pulpa edulcorada de mango evidenció un comportamiento pseudoplástico al ser expuesta a adelgazamiento por cizalladura (n<1). El coeficiente de consistencia depende de la temperatura y la concentración de sólidos solubles, descritos por la relación de Arrhenius y un modelo exponencial, respectivamente. Mango 2018-11-06T20:41:47Z 2018-11-06T20:41:47Z 2017 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://revista.corpoica.org.co/index.php/revista/article/view/748 10.21930/rcta.vol18_num3_art:748 http://hdl.handle.net/20.500.12324/34044 reponame:Biblioteca Digital Agropecuaria de Colombia repourl:https://repository.agrosavia.co instname:Corporación colombiana de investigación agropecuaria AGROSAVIA spa http://revista.corpoica.org.co/index.php/revista/article/view/748/478 http://creativecommons.org/licenses/by-nc/4.0 application/pdf Colombia Corporación Colombiana de Investigación Agropecuaria (Agrosavia) Corpoica Ciencia y Tecnología Agropecuaria; Vol 18 No 3 (2017); 615-627 Corpoica Ciencia y Tecnología Agropecuaria; Vol. 18 Núm. 3 (2017); 615-627 revista Corpoica Ciência e Tecnologia Agropecuária; v. 18 n. 3 (2017); 615-627 2500-5308 0122-8706 10.21930/rcta.vol18-num3
institution Agrosavia
collection DSpace
language Español (Spanish)
description Mango is an exotic fruit with great agro-industrial potential and high consumption due to its high nutritional value, bittersweet flavor and pleasant aroma. However, few studies have been conducted on its physical properties used in agroindustrial processes, specifically regarding the rheological behavior of sweetened pulp. The aim of this study was to evaluate the effect of temperature (10-50 °C) and sucrose concentration (0-25 %) in the rheological properties of the sweetened pulp of hilacha mango (Mangifera indica L. cv. Magdalena river). The power law showed the best adjustment to the rheological behavior with high determination coefficient values (R2=0,997). Sweetened mango pulp exhibited a pseudoplastic behavior when exposed to shear thinning (n<1). The consistency coefficient was found to be dependent on the temperature and concentration of soluble solids described by the Arrhenius relationship and an exponential model, respectively.
format Artículo (Article)
author Figueroa-Flórez, Jorge Antonio
Barragán-Viloria, Katerine
Salcedo-Mendoza, Jairo Guadalupe
spellingShingle Figueroa-Flórez, Jorge Antonio
Barragán-Viloria, Katerine
Salcedo-Mendoza, Jairo Guadalupe
Rheological behavior in sweetened mango pulp (Mangifera indica L. cv. Magdalena river)
author_facet Figueroa-Flórez, Jorge Antonio
Barragán-Viloria, Katerine
Salcedo-Mendoza, Jairo Guadalupe
author_sort Figueroa-Flórez, Jorge Antonio
title Rheological behavior in sweetened mango pulp (Mangifera indica L. cv. Magdalena river)
title_short Rheological behavior in sweetened mango pulp (Mangifera indica L. cv. Magdalena river)
title_full Rheological behavior in sweetened mango pulp (Mangifera indica L. cv. Magdalena river)
title_fullStr Rheological behavior in sweetened mango pulp (Mangifera indica L. cv. Magdalena river)
title_full_unstemmed Rheological behavior in sweetened mango pulp (Mangifera indica L. cv. Magdalena river)
title_sort rheological behavior in sweetened mango pulp (mangifera indica l. cv. magdalena river)
publisher Corporación Colombiana de Investigación Agropecuaria (Agrosavia)
publishDate 2018
url http://hdl.handle.net/20.500.12324/34044
_version_ 1672081261102891008
score 12,131701

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