Produção de blends a partir de frutos tropicais e nativos da Amazônia

Neves, Leandro Camargo; Benedette, Ronaldo Moreno; Tosin, Jéssica Milanez; Chagas, Edvan Alves; Silva, Vanuza Xavier da; Prill, Marcos André de Souza; Roberto, Sérgio Ruffo

doi:10.1590/s0100-29452011005000023

Cited by 10 publications

(5 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Quanto ao teor de sólidos solúveis totais podemos observar que o blend in natura apresentou um valor de 10,26 ºBrix Valores de superiores foram encontrados por Neves et al (2011) para blends produzidos com abacaxi e frutos nativos e da Amazônia, tendo como destaque o blend de abacaxi e maracujá que apresentou o maior percentual de °Brix 13,5 com relação aos demais. Segundo Chitarra e Chitarra (2005), presença de sólidos solúveis totais indica o grau de maturação sendo esse atributo de grande importância para a comercialização de produtos hortícolas, à medida que os teores de açúcares vão se acumulando na fruta, os teores sólidos solúveis totais aumentam.…”

Section: Resultsunclassified

“…Corroborando com Neves et al (2011) que ao analisarem blends produzidos com abacaxi e frutos nativos da Amazônia observaram valores para o pH semelhantes ao dispostos nessa pesquisa. Pereira et al (2009) Para o parâmetro de luminosidade (L) com valores variando de (preto) a 100 (branco), no entanto quando os valores estão próximos a 100 mais claras se apresenta a amostra.…”

Section: Resultsunclassified

See 1 more Smart Citation

Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

Silva¹,

Rocha²,

Santos³

et al. 2016

Revista Verde

View full text Add to dashboard Cite

. As polpas foram homogeneizadas em liquidificador durante 1 min e filtrado em peneira com malha de 2,5 mm, as amostras foram liofilizadas em liofilizador de bancada (Terroni, LS 3000), onde foi desidratada na temperatura de -50 °C por 76 h. A amostra in natura e a liofilizada foram submetidas às analises físico-químicas. Onde foi obtido um teor de água de 92% da amostra in natura e, após o processo de liofilização houve uma redução de 70%. A atividade de água (a w ) foi inferior a 0,30 após a desidratação. Observou-se que houve um amento significativo nos teores de sólidos totais, acidez total titulável e sólidos solúveis totais. No tocante a relação SST/ATT houve um decréscimo de 8,37% e, com relação ao pH não houve diferença significativa entre a amostra in natura e a liofilizada. Com relação aos parâmetros de cor observou-se que houve um aumento de 33,91% para luminosidade e para intensidade de vermelho (+a*) de 3%, no entanto para a intensidade de vermelho (+a*) houve uma redução de 9,27% após a liofilização. O processo de secagem por liofilização concentrou as características físicas e químicas das amostras avaliadas, sendo considerado um método eficiente para redução da atividade de água e para conservação dos alimentos. Palavras-chave:Frutas tropicais, Secagem, Controle de qualidade. Abstract:The objective of this work was to characterize the blend of pineapple and lyophilized acerola as regards the physicochemical composition. The study was conducted at the Laboratory of Storage and Processing of Agricultural Products of the Federal University of Campina Grande, Campina Grande, PB. The pulps were homogenized in a blender for 1 min and screened with a 2.5 mm mesh, the samples were lyophilized in a bench freeze dryer (Terroni, LS 3000), where it was dehydrated at -50 ° C for 76 h. The in natura and lyophilized samples were submitted to physico-chemical analysis. Where a water content of 92% of the sample was obtained in natura and after the lyophilization process there was a reduction of 70%. Water activity (aw) was less than 0.30 after dehydration. It was observed that there was a significant increase in the contents of total solids, total titratable acidity and total soluble solids. Regarding the SST / ATT ratio, there was a decrease of 8.37% and, regarding pH, there was no significant difference between the in natura and lyophilized samples. Regarding the color parameters, it was observed that there was an increase of 33.91% for luminosity and for red intensity (+ a *) of 3%, however for the intensity of red (+ a *) there was a reduction of 9.27% after lyophilization. It was concluded that the drying process by lyophilization concentrated the physical and chemical characteristics of the evaluated samples, being considered an efficient method to reduce water activity and to preserve food.

show abstract

Section: Resultsunclassified

Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

Silva¹,

Rocha²,

Santos³

et al. 2016

Revista Verde

View full text Add to dashboard Cite

show abstract

“…The development of new beverages is necessary for the maintenance and growth of the productive sector. Thus, the use of Cerrado fruits in nectar formulations may be an interesting alternative, seeing that these fruits contain a great diversity of bioactive compounds (phenolic compounds, carotenoids, vitamins, and dietary fibers), with great relevance for the production of a healthy beverage (Matsuura & Rolim, 2002;Neves et al, 2011;Morzelle et al, 2011).…”

Section: Fabricação De Néctar De Uvaia E Avaliação Da Estabilidade Fí...mentioning

confidence: 99%

Manufacture of uvaia nectar and evaluation of physicochemical stability during storage

Justino

Carvalho

Tronconi

et al. 2021

Braz. J. Food Technol.

View full text Add to dashboard Cite

Brazilian Cerrado fruits have a great diversity of bioactive compounds, with significant relevance for fresh consumption and industrial processing. The uvaia (Eugenia pyriformis Cambess) stands out among these fruits, seeing that this species contains high phenolic compounds and ascorbic acid levels. However, its technological and nutritional potential is still little explored industrially. This research aimed to develop three uvaia nectar formulations and to evaluate its stability during 90 days of storage. The formulations were made with 30%, 40%, and 50% of uvaia pulp, corresponding to F1, F2, and F3 formulations, respectively, which were characterized for pH, total titratable acidity, soluble solids, ascorbic acid, and total phenolics during 0, 30, 60, and 90 days of storage at room temperature. A significant pH reduction was observed after 30 days of storage for all nectars. The acidity and ascorbic acid levels increased in proportion to the addition in the pulp concentration of the formulations. The ascorbic acid content reduced over the storage period and remained higher for the formulations F2 and F3. The concentration of phenolic compounds was higher in the nectar containing relevant levels of uvaia pulp concentration, which increased throughout 30 days of storage, however, with a decrease after this period. The formulations containing 40% and 50% of uvaia pulp showed higher concentration and better stability of bioactive compounds. Uvaia can be considered an effective raw material for the development of a novel beverage with important nutritional and bioactive properties.

show abstract

“…The addition of Cerrado fruits to juice and nectar formulations is an interesting alternative for the beverage industry, since it allows developing innovative products with different sensory characteristics, besides contributing with the incorporation of nutritive and bioactive compounds in foods (MATSUURA;ROLIM, 2002;NEVES et al, 2011;MORZELLE et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and microbiological stability of mixed nectar of orange and uvaia

et al. 2019

View full text Add to dashboard Cite

The addition of Cerrado fruits to juice and nectar formulations is an interesting alternative for the beverage industry, as it allows developing innovative products containing nutritive and bioactive compounds. Thus, the objective of this study was to produce mixed nectar of orange and uvaia, using orange nectar as a control, and to evaluate physicochemical and microbiological characteristics of beverages during the storage. Mixed nectar formulations were prepared with the addition of uvaia pulp and orange juice, while the orange nectar was made with fruit juice, and the addition of mineral water and commercial sucrose. Resulting nectar was bottled in sterilized glass bottles, immediately closed and heat-treated in a water bath at 90 °C for 5 minutes. Then, bottles containing the beverages were cooled and stored at room temperature for the physicochemical (Brix, pH, total acidity, ascorbic acid, reducing sugars, and phenolic compounds) and microbiological (total coliforms, molds and yeasts, and lactic acid bacteria) characterization. Total soluble solids and reducing sugars contents increased during storage for the mixed nectar formulations. Higher total acidity and lower pH levels were observed for the mixed nectar throughout the storage. Although, the mixed nectar exhibited higher ascorbic acid content, this parameter was significantly reduced during the storage. Concentration of phenolic compounds was higher for the mixed nectar, which increased with the addition of uvaia pulp to the formulation. Lactic acid bacteria counts remained at reduced levels for all formulations analyzed, while yeasts and total coliforms populations increased in the control formulation during the storage.

show abstract

Produção de blends a partir de frutos tropicais e nativos da Amazônia

Cited by 10 publications

References 11 publications

Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

Manufacture of uvaia nectar and evaluation of physicochemical stability during storage

Physicochemical and microbiological stability of mixed nectar of orange and uvaia

Contact Info

Product

Resources

About