Publications by authors named "Bruno Adelino de Melo"
Article Synopsis
- Gum and mucilage from seeds and fruits are studied for their ability to enhance texture and stabilize food products due to their high viscosity and gelling properties.
- Chia and okra were specifically analyzed for their polysaccharide content by investigating how different dehydration temperatures (50, 60, and 70 °C) affected their mucilage characteristics.
- The results showed that chia mucilage had higher ash, pectin, and starch content, while okra mucilage excelled in proteins, sugars, and antioxidant compounds, with both types demonstrating good fluidity, cohesiveness, and optimal properties at 70 °C.
