Efeito de acidulantes e espessantes nas características físico-químicas e estruturais de topping de mirtilo Effect of acids and thickeners on the physico-chemical and structural properties of blueberry topping

Summary The aim of this study was to develop blueberry topping by the best combination of thickening agents and acids, to obtain anthocyanin retention, physico-chemical stability, and sensory acceptance. Nine formulations were tested. Three gums: xanthan, carboxymethylcellulose and tara. Three types of acids were studied: citric, tartaric and ascorbic. Were determined soluble solids, tritrabel acidity, rheological behavior, pH, and total anthocyanins. The viscosity and total anthocyanins contents were influenced by thickenings and acids. After 120 days of storage, the xantham gum + citric acid formulation was the highest total anthocyanin, better rheological behavior and good sensory acceptability.