The objective of this research was to establish a technological procedure for the production of restructured fruits with high contents (450 to 700 g/kg) of concentrated pineapple (39ºBrix), mango (35ºBrix) and papaya (16ºBrix) pulps, and minimal amounts of sucrose using alginate or low methoxy pectin. Glycerol or glucose was used to suppress the water activity. Firmness values of 240 g for alginate gels or 1300 g for pectin gels, measured using the TA.XT2 Texture Analyser, can be used as indicators for structuring based on the cutting properties of the structured fruits. The structuring process includes the mixing under vacuum (88 kPa) of the concentrated pulp, previously heated to 60ºC, and the hydrocolloid dispersed in sugar. Solutions of CaHPO and Glucono-Delta-Lactone were added to the mixture to favor gel formation. The results show the importance of raising the pineapple 4 and mango pulp pH values to 4.00 with NaOH. Alginate produced the firmest gels and glycerol was the most efficient water activity suppressor. The papaya fruits structured with alginate presented greater firmness (above 3 kg). The pineapple gel with alginate could not be cut with a knife and although the mango gel could be cut, it adhered to the knife.
fruit pulp; hydrocolloids; texturization; concentration; water activity
