QUALIDADE DE FRUTOS PROCESSADOS ARTESANALMENTE DE AÇAÍ (Euterpe oleraceaMART QUALITY OF FRUITS MANUALLY PROCESSED OF AÇAÍ (Euterpe oleracea MART.) and BACABA (Oenocarpus bacaba MART.)ABSTRACT -The fruits of açaizeiro (Euterpe oleracea Mart.) and of bacabeira (Oenocarpus bacaba Mart), two native tropical palms and socio-economically important for the Amazonian states, are utilized, almost in its entirety, in the production of processed pulp on agricultural family systems. In this sense, the present study aimed to the evaluation of physical, chemical, physic-chemical and functional quality of processed pulps of açai and bacaba. The fruits were harvested in private rural properties in the county of Cantá/Roraima (bacaba) and Boa Vista/Roraima (açaí). For the preparing of the experiment, the processed pulps were stored in small containers of polyethylene terephthalate (PET) transparent and cover (same material), with capacity of 145ml and, refrigerated at 3 ± 0.2 °C and 45% RH for 5 days. It was analyzed the follow parameters: pH, titratable acidity (TA), soluble solids (SS), ratio (SS/TA), total and reducing sugars, total and soluble pectin, and the content of anthocyanins and total phenolics. At the end, for the açaí pulps, taking into account the limits set by Standard Identity and Quality (PIQ), only the TA parameter presented itself outside the normative instruction. However, the lack of standards for the bacaba pulps prevented such a comparison. Regarding the total content of pectin, it is possible concluded that both pulps presented low concentrations of this component, and aren't suitable for producing jams and jellies without the addition of gelling agents. The total phenolic contents and anthocyanins, in both pulps, although decreasing with the refrigerated storage time, show reasonable concentrations in comparison to other foods with functional appeal.
ResumoO açaí e o camu-camu são frutos nativos da Amazônia ricos em compostos fenólicos, antocianinas e vitamina C. Os produtos lácteos fermentados são alimentos que podem ser suplementados com frutas, fibras e microrganismos probióticos. O objetivo deste trabalho foi elaborar leites fermentados (LF) com açaí e camu-camu e bactérias probióticas Bifidobacterium (BB-12) e Lactobacillus acidophilus (LA-5), e estabelecer suas contagens durante 28 dias de armazenamento. Os frutos de açaí foram obtidos em pomar particular e os de camu-camu, as margens do Rio Urubu (Boa Vista-RR). Para a elaboração dos LF foram adicionados ao leite UHT, 8% de açúcar, 4% de leite em pó desnatado e cultura probiótica, sendo submetidos à coagulação até pH 4,8. As contagens de microrganismos probióticos foram realizadas no dia 0 e a cada 7 dias durante o período de 28 dias utilizando os meios MRS-LP e MRS-M para BB-12 e LA-5 respectivamente. Os LF classificaram-se como probióticos conforme a legislação, apresentando contagem de LA-5 acima de 6 Log UFC g -1 , exceto o LFC com 20% de polpa. As Bifidobacterium não cresceram no meio MRS-LP nas condições experimentais propostas. A partir da contagem dos LA-5, verificou-se que, a adição das polpas favoreceu seu crescimento nos leites fermentados.Palavras-chave: Produtos lácteos, probióticos, vida de prateleira. IntroduçãoAlguns estudos sugerem que frutos e vegetais comumente consumidos em todo o mundo representam excelentes fontes de compostos bioativos e seu consumo tem sido associado com risco reduzido de desenvolver algumas
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