Características físico-químicas e estabilidade do suco de UMBU co-cristalizado com sacarose

Abstract

In the present work, encapsulation of umbu pulp by co-crystallization with sucrose was evaluated by determining the eff ect of added pulp pH on the physicochemical characteristics of the juice co-crystallized and their stability during storage. The co-crystallized juice showed high solubility and low stickiness standing in the range in which they are most food powders. It was found that, in general way, the umbu juice co-crystallized showed physicochemical characteristics that confer good stability to the product.