Soluble pectin acts as a particle stabilizer of tomato suspensions: The impact on tomato products rheological characterization

摘要

We studied the flow behavior of reconstituted suspensions of tomato pulp dispersed in different pectin solutions to determine the effects of soluble pectin content and its chemical characteristics on the rheology of suspensions. Their rheological properties were characterized using the cone-plate and vane geometries and a Bostwick instrument. Pectin solutions exhibited Newtonian behavior and their viscosity increased with pectin concentration and its degree of methylation. The concentration of soluble pectin in the medium solution (serum) had a limited effect on viscosity whereas the physical characteristics of the tomato particles were a dominant factor.