Avaliação física e química da polpa de maracujá congelada comercializada na região de Bauru

Abstract

RESUMO -A indústria de polpa de maracujá tem como objetivo a obtenção de produtos com características sensoriais e nutricionais próximas da fruta in natura. O objetivo deste trabalho foi avaliar as informações nutricionais das embalagens e as características físico-químicas das polpas de maracujá congeladas. Foram analisadas 25 amostras, de 07 marcas diferentes, adquiridas em supermercados de Bauru-SP, e região. Apenas uma das marcas analisadas (14,3%) encontra-se em acordo com a legislação vigente, sendo que as demais apresentam tabelas ultrapassadas ou incompletas. As características físico-químicas diferem entre as marcas comercializadas, principalmente quanto ao teor de ácido ascórbico, sendo que 64,0% das amostras se encontram em desarcordo com o Regulamento Técnico para Fixação dos Padrões de Identidade e Qualidade (PIQ) para polpa de maracujá do Ministério da Agricultura. As variações observadas entre a polpa in natura e a congelada são menores nos itens: densidade, pH, sólidos solúveis totais, acidez em ácido cítrico e ratio, mas altas quanto ao teor de ácido ascórbico. Termos para indexação: polpa de maracujá congelada; avaliação físico-química; informação nutricional. PHYSICAL-CHEMICAL EVALUATION OF THE FROZEN PASSION FRUIT PULP TRADED IN THE BAURU REGIONABSTRACT -The purpose of passion fruit pulp industry is to keep the taste and nutritional characteristics as close as possible to the natural fruit. The objective of this work was to evaluate the packing nutritional information and the physical-chemical characteristics of the frozen passion fruit pulp. It was analyzed 25 pulp samples of the 07 different brand names found in Bauru and nearby cities in the State of São Paulo. Just one of the analyzed brand names (14.3 %) was according to the current Brazilian Food Legislation, the others had exceeded or incomplete tables. The variations of the physical-chemical characteristics for the traded brands were mainly due to the rate of ascorbic acid (vitamin C) and 64% of the samples also don't follow the rules of the Technical Regulation for Identity and Quality Standards (PIQ) for passion fruit pulp of the Agriculture Ministry. The observed variations between "in natura" and frozen pulp are small for the following items: density, pH, Total Soluble Solid (TSS), acidity in citric acid and ratio, but are high for the rate of ascorbic acid.

<b>Antioxidant activity and physicochemical analysis of passion fruit (<i>Passiflora glandulosa</i> Cav.) pulp native to Cariri region

“…As for the content of soluble solids (SS), the value of 17.80° Brix was found, which is above the range of 13.08 to 15.00°Brix cited in the literature for other passion fruit species (De Marchi et al, 2000;Fortaleza, Peixoto, Junqueira, Oliveira, & Rangel, 2005). The SS/TA ratio of this wild passion fruit was determined to be 5.06, which is higher than the range of values from 2.26 to 4.40 cited in other studies of passion fruit (Raimundo, Magri, Simionato, & Sampaio, 2009). Therefore, it can be considered that P. glandulosa Cav.…”

Production and Postharvest Quality of Irrigated Passion Fruit After N-K Fertilization

“…However, high titratable acidity is not desired for fresh consumption market. However, it is desired for industries, since high acidity levels reduce the need for addition of acidifiers during processing and provides nutritional improvement, food safety and organoleptic quality (RAIMUNDO Et al., 2009 Soluble solids/titratable acidity ratio presents great importance for fresh consumption market, since this characteristic is considered one of the most practical ways to evaluate fruit flavor. Titratable acidity is decisive in this characteristic promoting ratio reduction when excessively high (RAIMUNDO et al, 2009).…”

“…However, it is desired for industries, since high acidity levels reduce the need for addition of acidifiers during processing and provides nutritional improvement, food safety and organoleptic quality (RAIMUNDO Et al., 2009 Soluble solids/titratable acidity ratio presents great importance for fresh consumption market, since this characteristic is considered one of the most practical ways to evaluate fruit flavor. Titratable acidity is decisive in this characteristic promoting ratio reduction when excessively high (RAIMUNDO et al, 2009). Soluble solids/titratable acidity ratio average of passion fruit pulp observed in this study was lower than average found by different authors (BORGES et al, 2003;FORTALEZA et al, 2005;BORGES et al, 2006), who obtained ratios of 2.40 and 3.50.…”

Avaliação da qualidade de polpas de frutos industrializadas e comercializadas no município de Boa Vista – RR.

“…Para a polpa de maracujá foi detectado a média de 3,22 g de ácido 100 g -1 de amostra. Enquanto Raimundo et al (2009), encontraram valores que variaram de 2,14 a 3,81 g de ácido 100 g -1 .…”