Caracterização física e química de frutos de cajazeira

Soares, Edson Basílio; Gomes, Regina Lúcia Ferreira; Carneiro, Júlia Geracila de Mello e; Nascimento, Fábio Nunes do; Silva, Izabel Cristina Veras; Costa, Júlio César Lopes da

doi:10.1590/s0100-29452006000300039

Cited by 34 publications

(27 citation statements)

References 1 publication

(1 reference statement)

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“…No Brasil, a cajazeira é encontrada principalmente nos Estados do Norte e Nordeste cujos frutos recebem diferentes denominações, tais como, cajá, cajá verdadeiro, cajá-mirim e taperebá (Soares et al, 2006). É utilizado na fabricação de sucos, sorvetes, geleias, polpas congeladas e consumo in natura despertando o interesse não apenas para o mercado regional mas também para outros locais do país.…”

Section: Introductionunclassified

Caracterização e comportamento higroscópico do pó da polpa de cajá liofilizada

Oliveira¹,

Costa

Afonso

2014

Rev. bras. eng. agríc. ambient.

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R E S U M OA higroscopicidade de um alimento desidratado está ligada à sua estabilidade física, química e microbiológica. Este trabalho teve como objetivos a caracterização físico-química e o comportamento higroscópico dos pós da polpa de cajá liofilizada contendo maltodextrina (DE20). Foram feitas as análises de umidade, pH, sólidos solúveis, acidez total titulável, ácido ascórbico, açúcares, cor, higroscopicidade e o grau de caking. Para obtenção das isotermas os modelos de BET, GAB, Henderson e Oswin na temperatura de 25 ºC foram ajustados e avaliados. A adição de maltodextrina à polpa de cajá resultou em um pó com menor higroscopicidade e grau de caking. Além disto, os resultados demonstraram que a adição da maltodextrina confere um pó estatisticamente diferente (p < 0,05) do pó sem adição de maltodextrina com relação ao teor de umidade, sólidos solúveis, acidez total titulável, ácido ascórbico, açúcares e cor. As isotermas dos pós apresentaram comportamento do tipo III, característico de materiais ricos em carboidratos. Os resultados mostraram que os melhores ajustes para as isotermas foram os modelos de BET e Henderson para o pó da polpa de cajá integral e o pó adicionado de maltodextrina, respectivamente. Characterization and hygroscopic behavior of lyophilized yellow mombin in pulp powder A B S T R A C TThe hygroscopicity of the dehydrated food is related to its physical, chemical and microbiological stability. This study aimed to characterize the physico-chemical and hygroscopic behavior of freeze dried yellow mombin pulp powder with maltodextrin (DE20). Analysis of moisture, pH, soluble solids, titratable acidity, ascorbic acid, sugars, color, hygroscopicity and caking degree were performed. To obtain the isotherm, BET, GAB, Henderson and Oswin models were fitted and evaluated at 25 °C. The addition of maltodextrin to yellow mombin pulp resulted in a powder with a lower hygroscopicity and degree of caking. In addition, the results showed that the addition of maltodextrin provides a powder statistically different (p < 0.05) than the powder without maltodextrin with respect to moisture content, soluble solids, titratable acidity, ascorbic acid, sugars and color. The isotherms of the powders were classified as type III, characteristic of materials rich in carbohydrates. The results showed that the best fit of the isotherms were BET and Henderson models for the yellow mombin pulp powder and the yellow mombin pulp powder with maltodextrin, respectively. Palavras-chave:alimentos em pó isotermas desidratação Spondias mombin L. Key words:food powder isotherms dehydration Spondias mombin L. Revista Brasileira de Engenharia Agrícola e Ambiental IntroduçãoO cajá (Spondias mombin L.) é um fruto bastante apreciado em diversas regiões do País devido ao seu aroma e seu sabor agradável e exótico, aliados às boas características para a industrialização. No Brasil, a cajazeira é encontrada principalmente nos Estados do Norte e Nordeste cujos frutos recebem diferentes denominações, tais como, cajá, cajá verdadeiro, cajá...

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Section: Introductionunclassified

Caracterização e comportamento higroscópico do pó da polpa de cajá liofilizada

Oliveira¹,

Costa

Afonso

2014

Rev. bras. eng. agríc. ambient.

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“…The state of Bahia standing out (Soares et al, 2006) justifying the citation of this flavor by the consumers in Salvador. The same argument can be applied to mango flavor, a fruit mainly produced in the northeastern region, notably in the state of Bahia (Instituto Brasileiro de Geografia e Estatística, 2014).…”

Section: Beverage Acceptancementioning

confidence: 99%

“…Df the exotic Brazilian fruits, cajá stands out as a good source of carotenoids and ascorbic acid and for its typical flavor and aroma (Bora et al, 1991;Maia et al, 2007). It is mostly cultivated in the north and northeast of Brazil where it has an expressive part in agribusiness, being marketed direct for consumption as the fresh fruit and/or as a raw material for the preparation of juices, ice-lollies, ice-creams, nectars and jams (Soares et al, 2006).…”

Section: Introdutionmentioning

confidence: 99%

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

Mamede¹,

Kalschne²,

Santos³

et al. 2015

Food Sci. Technol (Campinas)

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Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A) was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B), pineapple (C), jabuticaba (D), mango (E) and cashew (F). The consumer profiles in the two regions studied were similar. Dverall beverages B, A and F were the most accepted, with scores of 7.7, 6.4 and 6.2, respectively. Internal Preference Mapping showed that most of the consumers were located near beverages A, B and F, confirming the acceptance results. The consumers indicated appearance and flavor as the most appreciated characteristics in beverages A, B and F. Beverages A, B and F presented higher total soluble solids contents and viscosities than the other beverages. Consumer segmentation did not depend on the different levels of familiarity with the cajá flavor. Thus the preparation of mixed flavor beverages of cajá-strawberry and cajá-cashew is an excellent proposal because it presents flavors with good potential for marketing in different regions of Brazil.

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“…The extract was left 24 hours in the dark at 4 °C, (SOUZA et al, 2006;2010). In Northeastern Brazil, the demand for yellow mombin pulp is greater than other commercialized fruit pulps (FRAIFE FILHO;LEITE;RAMOS, 2010); however, its industrialization is totally dependent on seasonal variation in fruit taking into account the extractive exploitation of the yellow mombin tree and the elevated fruit losses due to poor harvesting practices, postharvest handling, and transportation (MOURA et al, 2004;2009;SOARES et al, 2006). Thus, although the yellow mombin pulp has aroused interest in other regions of the country, the current industrial production is still not enough to meet the demands of the consumer market of the Northern and Northeastern regions (TODA FRUTA, 2006;FRAIFE FILHO;LEITE;RAMOS, 2010).…”

Section: Bioactive Compoundsmentioning

confidence: 99%

“…Therefore, the increased demand for yellow mombin fruits has attracted interest to the cultivation of this species, which is still considered in the process of domestication with little information about the establishment of commercial orchards (SOUZA et al, 2006). Its inclusion as a fruit species in the modern agronomic models requires, however, the identification of propagated materials whose genotypes that in addition to having high productive capacity (AZEVEDO; MENDES; FIGUEIREDO, 2004;CASSIMIRO;MACÊDO;MENINO, 2009;SOUZA et al, 2010) can produce fruits with superior functional quality (SOARES et al, 2006;DANTAS JÚNIOR, 2008).…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Bioactive compounds and antioxidant activity in fruits of clone and ungrafted genotypes of yellow mombin tree

Silva

et al. 2012

Food Sci. Technol

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Yellow mombin is a fruit tree that grows spontaneously in the Semi-Arid Northeastern Brazil. Its fruits are still extractively exploited. The pulp of yellow mombin fruit stands out regarding the commercial aspect due to the characteristic flavor and aroma felt when consumed in diverse ways. This study aimed to evaluate the presence of bioactive compounds, total extractable polyphenols, and antioxidant activity of yellow mombin fruits (Spondias mombin, L.), from clone and ungrafted genotypes. The fruits were harvested at commercial maturity from twelve yellow mombin tree genotypes from an experimental orchard located at the municipality of Joao Pessoa, Paraíba, Brazil, and evaluated for chlorophyll, carotenoids, yellow flavonoids, total extractable polyphenols, and antioxidant activity, which was measured by the β-carotene/linoleic acid method. The antioxidant activity showed a percentage of inhibition of oxidation higher than 75% for all genotypes evaluated at the time of 120 minutes. The fruits from clone genotypes showed a higher percentage of antioxidant activity.

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Caracterização física e química de frutos de cajazeira

Cited by 34 publications

References 1 publication

Caracterização e comportamento higroscópico do pó da polpa de cajá liofilizada

Caracterização e comportamento higroscópico do pó da polpa de cajá liofilizada

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

Bioactive compounds and antioxidant activity in fruits of clone and ungrafted genotypes of yellow mombin tree

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