**4. Physical and chemical characteristics of non-conventional fruits**

The higher and increasing demand, during the last decades, for exotic fruits has offered greater variety in the production market, the same way expanded marketing opportunities have been of fruit producers' interest, especially in Brazil where climatic and soil conditions are favorable for the production of non-conventional fruits. Equally, scientific information that characterizes these species in relation to quality and maturation of fruits is important to the development of this industry. In this sense, the determination of physical and chemical fruit characteristics constitutes an important reference for studies about the maturation and quality of fruits, with the ultimate aim of determining consumer acceptance requirements.

Additionally, nowadays, fruit consumers are becoming increasingly aware of health and nutritional aspects of their food, demonstrating a tendency of avoiding synthetic products, such as additives, in their food, since they are obtaining therapeutic effects and nutrition from natural resources. This way, non-conventional fruits could satisfy these demands because they are also produced, in most cases, without agronomic techniques, as mentioned chemical fertilizing and pesticides, especially in Brazil where the Agriculture Ministry regulates the pesticides, dividing them into two groups: the ones which have been scientifically tested and proved their efficiency and, the ones which have not been through this process concerning non-conventional fruits. On the other hand, many of these fruits are highly perishable and difficult to store in their fresh form, some of them are not acceptable

Physical and Chemical Characteristics of Tropical and Non-Conventional Fruits 13

also includes 35 genus and more than 800 species (see Figure 6). According to Cavalcante et al. (2006a), yellow mangosteen fruits present 76.03-95.04g, 5.09-5.50cm in length, 5.54-5.72cm in width, 1.45-1.95 seeds/fruit, 71.13-76.61% of pulp percentage, 10.8-12.6ºBrix of soluble solids, 3.85-4.42% of titratable acidity and vitamin C content varying from 31.21 to 46.82 mg/100 of fresh pulp. These results indicate that yellow mangosteen fruit has a good pulp percentage, what is important for fruit industry; this is a very acid fruit with a TA average 3.51% and a good natural source of vitamin C, although this last variable is lower than that

Fig. 6. Yellow mangosteen fruit from the Active Germplasm Bank of São Paulo State

Antilles, abricot pays, abricot de Saint-Dominque or abricotier sauvage (French).

from the fruit and fermented "toddy" from the sap of the tree in Brazil.

Mamey (*Pouteria sapota*) is native to Mexico and Central America and, after its introduction to Florida (USA), it has become much more known and sought especially by Latin Americans. Mamey is also known as mammee, mammee apple, St. Domingo apricot and South American apricot (English); mamey de Santo Domingo, mamey amarillo, mamey de Cartagena, mata serrano, zapote mamey, or zapote de Santo Domingo (Spanish); abricote, abrico do Pará or abrico selvagem (Portuguese); and abricot d' Amerique, abricot des

Fruits of fresh mamey are consumed in fruit salads or served with cream and sugar or wine; they are also minimally processed and sliced to be used in pies or tarts, and may be seasoned with cinnamon or ginger. The mamey is widely turned into preserves such as spiced marmalade and pastes (resembling guava paste) and used as filler for products made of other fruits. Slightly under-ripe fruits, rich in pectin, are turned into jelly. Wine is made

Instead of the large options of mamey fruit consumption, it is still poorly studied in relation to fruit quality. This way, Nascimento et al. (2008) found large ranges of fruit quality parameters of mamey fruits in Brazil, i.e., average values ranged from 11.9-17.31cm in fruit length, 5.77-9.50cm in fruit width, 317.71-765.82g in fruit mass, 57.57-82.49% in pulp percentage, 20.60-26.40ºBrix of soluble solids, 0.51-0.07% of titratable acidity, 47.89-387.49 in SS/AT ratio and 12.29-36.98 mg/100 of fresh pulp, indicating that mamey fruit presents high pulp percentage, low titratable acidity and high soluble solids, demonstrating to be a good flavor fruit, but not a vitamin C source. In Figure 7 it is possible to identify mamey

registered as for dovyalis fruits.

University, Brazil.

fruits.

as fresh fruits due to its high acidity and/or a strong astringent taste, although most of nonconventional fruit have unlimited potential in the world trade in their processed form.

Reliable information about physical and chemical characteristics of non-conventional fruits is poorly found in scientific literature, including books and manuscripts around the world. Among the non-conventional fruits dovyalis (*Dovyalis* sp.), yellow mangosteen (*Garcinia* sp.) and mamey (*Pouteria sapota*) have particular importance and will also be focused in this chapter.

Dovyalis belongs to the Flacourtiaceae family native to India or Sri Lanka (Ferrão, 1999), which have fleshy, yellow, spherical in form, succulent and extremely acidic fruits (Figure 5). Cavalcante & Martins (2005) established the physical and chemical characterizations of dovyalis hybrid fruits (*Dovyalis abyssinica* and *D. hebecarpa*) and observed that dovyalis fruits have good physical qualities for the fresh market and juice industry averaging 75% pulp; soluble solids (SS) results ranged between 14.9 and 14.0%; titratable acidity (TA) was considered high, i.e., from 2.9 to 3.6 mg/100 g of fresh fruit. Consorting to these results, the SS/TA rate ranged between 4.1 and 5.4, numbers that are considered low, since the higher this ratio, the better fruit quality for fresh fruit consumption is. On the contrary, the 120.3 mg/100 g of fresh fruit content demonstrates that dovyalis fruit is a good natural source of vitamin C. However, further studies are needed to determine technological parameters for consumption as fresh or processed fruit.

Fig. 5. Dovyalis fruits from the Active Germplasm Bank of São Paulo State University, Brazil.

Another non-conventional and potential fruit is yellow mangosteen (*Garcinia xanthochymus*  Hook), which is also known as false mangosteen and belongs to Clusiaceae family, which

as fresh fruits due to its high acidity and/or a strong astringent taste, although most of nonconventional fruit have unlimited potential in the world trade in their processed form. Reliable information about physical and chemical characteristics of non-conventional fruits is poorly found in scientific literature, including books and manuscripts around the world. Among the non-conventional fruits dovyalis (*Dovyalis* sp.), yellow mangosteen (*Garcinia* sp.) and mamey (*Pouteria sapota*) have particular importance and will also be focused in this

Dovyalis belongs to the Flacourtiaceae family native to India or Sri Lanka (Ferrão, 1999), which have fleshy, yellow, spherical in form, succulent and extremely acidic fruits (Figure 5). Cavalcante & Martins (2005) established the physical and chemical characterizations of dovyalis hybrid fruits (*Dovyalis abyssinica* and *D. hebecarpa*) and observed that dovyalis fruits have good physical qualities for the fresh market and juice industry averaging 75% pulp; soluble solids (SS) results ranged between 14.9 and 14.0%; titratable acidity (TA) was considered high, i.e., from 2.9 to 3.6 mg/100 g of fresh fruit. Consorting to these results, the SS/TA rate ranged between 4.1 and 5.4, numbers that are considered low, since the higher this ratio, the better fruit quality for fresh fruit consumption is. On the contrary, the 120.3 mg/100 g of fresh fruit content demonstrates that dovyalis fruit is a good natural source of vitamin C. However, further studies are needed to determine technological parameters for

Fig. 5. Dovyalis fruits from the Active Germplasm Bank of São Paulo State University,

Another non-conventional and potential fruit is yellow mangosteen (*Garcinia xanthochymus*  Hook), which is also known as false mangosteen and belongs to Clusiaceae family, which

chapter.

Brazil.

consumption as fresh or processed fruit.

also includes 35 genus and more than 800 species (see Figure 6). According to Cavalcante et al. (2006a), yellow mangosteen fruits present 76.03-95.04g, 5.09-5.50cm in length, 5.54-5.72cm in width, 1.45-1.95 seeds/fruit, 71.13-76.61% of pulp percentage, 10.8-12.6ºBrix of soluble solids, 3.85-4.42% of titratable acidity and vitamin C content varying from 31.21 to 46.82 mg/100 of fresh pulp. These results indicate that yellow mangosteen fruit has a good pulp percentage, what is important for fruit industry; this is a very acid fruit with a TA average 3.51% and a good natural source of vitamin C, although this last variable is lower than that registered as for dovyalis fruits.

Fig. 6. Yellow mangosteen fruit from the Active Germplasm Bank of São Paulo State University, Brazil.

Mamey (*Pouteria sapota*) is native to Mexico and Central America and, after its introduction to Florida (USA), it has become much more known and sought especially by Latin Americans. Mamey is also known as mammee, mammee apple, St. Domingo apricot and South American apricot (English); mamey de Santo Domingo, mamey amarillo, mamey de Cartagena, mata serrano, zapote mamey, or zapote de Santo Domingo (Spanish); abricote, abrico do Pará or abrico selvagem (Portuguese); and abricot d' Amerique, abricot des Antilles, abricot pays, abricot de Saint-Dominque or abricotier sauvage (French).

Fruits of fresh mamey are consumed in fruit salads or served with cream and sugar or wine; they are also minimally processed and sliced to be used in pies or tarts, and may be seasoned with cinnamon or ginger. The mamey is widely turned into preserves such as spiced marmalade and pastes (resembling guava paste) and used as filler for products made of other fruits. Slightly under-ripe fruits, rich in pectin, are turned into jelly. Wine is made from the fruit and fermented "toddy" from the sap of the tree in Brazil.

Instead of the large options of mamey fruit consumption, it is still poorly studied in relation to fruit quality. This way, Nascimento et al. (2008) found large ranges of fruit quality parameters of mamey fruits in Brazil, i.e., average values ranged from 11.9-17.31cm in fruit length, 5.77-9.50cm in fruit width, 317.71-765.82g in fruit mass, 57.57-82.49% in pulp percentage, 20.60-26.40ºBrix of soluble solids, 0.51-0.07% of titratable acidity, 47.89-387.49 in SS/AT ratio and 12.29-36.98 mg/100 of fresh pulp, indicating that mamey fruit presents high pulp percentage, low titratable acidity and high soluble solids, demonstrating to be a good flavor fruit, but not a vitamin C source. In Figure 7 it is possible to identify mamey fruits.

Physical and Chemical Characteristics of Tropical and Non-Conventional Fruits 15

Cavalcante, I.H.L.; Martins, A.B.G.; Stuchi, E.S. & Campos, C.C.M. (2009a). Fruit Maturation

Cavalcante, L.F.; Andrade, R.; Mendonça, R.M.N.; Silva, S.M.; Oliveira, M.R.T.; Araújo,

Cavalcante, L.F.; Costa, J.R.M.; Oliveira, F.K.D.; Cavalcante, I.H.L. & Araújo, F.A.R. (2005).

Cavalcante, L.F.; Lima, E.M.; Freire, J.L.O.; Pereira, W.E.; Costa, A.P.M. & Cavalcante, I.H.L.

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F.A.R. & Cavalcante, I.H.L. (2003). Caracterização Qualitativa de Frutos de Maracujá-Amarelo (*Passiflora edulis* f. *flavicarpa* Deg.) em Função da Salinidade da Água de Irrigação. *Agropecuária Técnica*, Vol. 24, N°. 24, pp. 39-45, ISSN 0100-7467 Cavalcante, L.F.; Cavalcante, I.H.L.; Júnior, F.R.; Cavalcante, M.Z.B. & Santos, G.P. (2011c).

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Fig. 7. Yellow mangosteen fruit from the Active Germplasm Bank of São Paulo State University, Brazil.

In fact, there are many unconventional fruits also underutilized around the world, a lot to study, especially those which present potential for consumption as fresh or processed fruit, and much more have to be done and published to make good flavored but unconventional fruits, also traditional ones as for the main world fruit market.

#### **5. References**


Fig. 7. Yellow mangosteen fruit from the Active Germplasm Bank of São Paulo State

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**2** 

*Iran* 

**Hydrocolloids in Food Industry** 

*Sari Agricultural Sciences and Natural Resources University* 

Hydrocolloids or gums are a diverse group of long chain polymers characterized by their property of forming viscous dispersions and/or gels when dispersed in water. These materials were first found in exudates from trees or bushes, extracts from plants or seaweeds, flours from seeds or grains, gummy slimes from fermentation processes, and many other natural products. Occurrence of a large number of hydroxyl groups noticeably increases their affinity for binding water molecules rendering them hydrophilic compounds. Further, they produce a dispersion, which is intermediate between a true solution and a suspension, and exhibits the properties of a colloid. Considering these two properties, they

Hydrocolloids have a wide array of functional properties in foods including; thickening, gelling, emulsifying, stabilization, coating and etc. Hydrocolloids have a profound impact on food properties when used at levels ranging from a few parts per million for carrageenan in heat-treated dairy products to high levels of acacia gum, starch or gelatin in jelly confectionery. The primary reason behind the ample use of hydrocolloids in foods is their ability to modify the rheology of food systems. This includes two basic properties of food systems that is, flow behavior (viscosity) and mechanical solid property (texture). The modification of texture and/or viscosity of food systems helps modify its sensory properties, therefore hydrocolloids are used as significant food additives to perform specific purposes. It is evident that several hydrocolloids belong to the category of permitted food additive in many countries throughout the world. Various food formulations such as soups, gravies, salad dressings, sauces and toppings use hydrocolloids as additives to achieve the preferred viscosity and mouth feel. They are also used in many food products like ice-

creams, jams, jellies, gelled desserts, cakes and candies, to create the desired texture.

benefits to the natural function and well-being of the body.

**2.1 Viscosity enhancing or thickening properties** 

In addition to the functional attributes, future acceptance and, possibly, positive endorsement may derive from the recognition that fibers contribute many physiological

The aim of this chapter of the book is to highlight the importance of the hydrocolloids in

The foremost reason behind the ample use of hydrocolloids in foods is their ability to modify the rheology of food system. The modification of texture and/or viscosity of food

are appropriately termed as 'hydrophilic colloids' or 'hydrocolloids'.

**1. Introduction** 

food industry.

**2. Functional properties** 

Jafar Milani and Gisoo Maleki

e Potássio na Fertirrigação. *Revista Brasileira de Engenharia Agrícola e Ambiental*, Vol. 11, N°. 5, pp. 453-458, ISSN 1807-1929

