No abstract

The effect of different hydrocolloids (carrageenan, guar and xanthan guar) and the concentration of sugar (45, 55 and 55 %wt) on the standardization of soursop (Annona muricata) jam and the evaluation on viscoelastic properties were investigated. The samples tested by dynamic viscoelasticity were carried out to characterize the rheological behavior of jam. The dynamic viscoelastic properties characterized by an oscillatory frequency sweep under small deformation conditions showed fluid-like viscoelastic with a weak gel-like structure. The interaction of the hydrocolloids with different sugar concentration at the interface appears to play a decisive role for the gelling process on jams. The interaction of hydrocolloids with other components coexisting in food matrices allows increased flexibility for food research development.