Behavior of the gum from Enterolobium cyclocarpum in the preparation peach nectar

Abstract

Enterolobium cyclocarpum, (caro-caro), species widely disseminated in Venezuela, produces gum with high yield. It was studied the behavior of this hydrocolloid as additive in the preparation of peach nectar. It was carried out six treatments using different gum concentration (0.20; 0.30; 0.50; 0.70; 1%) wich were compared with a treatment without gum. There were measured physicochemical characteristics (acidity, pH, soluble solids, viscosity and stability) and sensorial attributes of the product. A random desing of blocks with six repetitions was applied. The results showed that the viscosity exhibited by the product obtained, using the highest gum concentration (1%) increased significatively (P