Fruit leathers are made by drying a very thin layer of fruit puree to obtain a chewy product. The objective of this work was to minimise the drying time required to produce mango leathers with no preservatives and no sugar added, and to evaluate their acceptance and storage stability. Mango puree was spread on Petri dishes and oven-dried according to a central composite design with two independent variables: drying temperature (60-80°C) and puree load (0.4-0.6 g cm )2 ). The minimum drying time (120 min) resulted from drying a puree load of 0.5 g cm )2 at 80°C. The product was well accepted, especially in terms of flavour. The mango leathers were packed in polypropylene buckets and stored at 25°C. The combination between low water activity (0.62) and low pH (3.8) allowed the product to be microbiologically stable for at least 6 months, without the need for chemical preservatives.
The objective of the present work was to evaluate the influence of enzymatic maceration with pectinases on CCN-51 clone cocoa pulp, by means of yield, physicochemical aspects, polyphenol content, and antioxidant activity of diluted cocoa pulp (PCD). Three treatments were conducted. In the T1 treatment, the pulp was added water in the proportion of 1: 3 (m / v) and the Pectinex ULTRA SP-L enzyme complex, the mixture being kept at 45 °C for 15 minutes under agitation; in T2 there was no enzymes addition and in T3 the pulp was extracted manually. The PCD were subjected to physicochemical analyzes of pH, acidity, color, moisture, ash, lipids, proteins and reducing sugars; in addition to the content of total extractable polyphenols and antioxidant activity by the radicals ABTS•+ and DPPH methods. T3 showed the highest yield (32.04%), however the presence of the enzyme increased the value by more than 100% (T1 = 22.45%) when compared to the control (T2 = 11.18%). T1 showed the lowest pH (3.39) and the highest acidity (0.10%). The enzymatic treatment did not change the color parameters of the PCD when compared to the manual process. The extraction methods did not significantly influence the chemical composition of the PCD. The content of polyphenols was higher for T1 (7.47 mg / 100 g), which also showed the best antioxidant activity by the two methods evaluated. It can be concluded that the enzymatic treatment had a positive influence on the yield, on the extraction of polyphenols and on the antioxidant activity of the diluted cocoa pulp.
RESUMOO kefir é uma bebida elaborada a partir da fermentação do leite por grãos de kefir. Possui propriedades benéficas ao organismo, sendo por isso considerado um alimento funcional. Longos períodos de fermentação resultam em maior consumo da lactose do leite, portanto maior produção de ácido lático, podendo ocasionar rejeição sensorial do produto. Tendo em vista a influência dos parâmetros de fermentação nas características desta bebida, este projeto tem como objetivo elaborar uma bebida saborizada fermentada com grãos de kefir, avaliando os parâmetros que influenciam sua produção, com a intenção de se obter uma bebida que possa ser consumida por pessoas intolerantes a lactose, mas que seja ao mesmo tempo aceitável sensorialmente. Foram realizadas análises físico-químicas durante a fermentação, em vários tempos, verificando-se o consumo de lactose. Nesse processo também foi avaliado o comportamento dos microrganismos presentes. Após definição da melhor condição de
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