Estabilidade do néctar misto de cajá e umbu

Abstract

456 ResumoAs tendências do setor alimentício são ditadas pelo mercado consumidor e seu comportamento social. Atualmente, a busca por produtos saudáveis tem crescido e frutos exóticos estão sendo cada vez mais utilizados visando o fator inovação. O cajá e umbu são frutos bastante comercializados no Norte e Nordeste do Brasil e o desenvolvimento de produtos à base destes frutos mostra ser uma opção interessante, pelo sabor e pelas características de funcionalidade. Elaborou-se um néctar misto que foi submetido à pasteurização térmica (90 °C/60 s). O produto foi caracterizado físico-quimicamente e ao longo de três meses avaliou-se a estabilidade segundo análises microbiológicas, sensoriais e de pH, acidez total titulável, açúcares totais e redutores, taninos, carotenóides totais e cor. Os resultados indicaram uma boa aceitação em relação à impressão global (84,76%) e intenção de compra (90,62%). O produto apresentou um valor energético de 68,16 kcal.100 g -1 , sendo rico em taninos e boa fonte de vitamina C. O tratamento térmico empregado se mostrou eficiente até 60 dias de estocagem, após esse período, o néctar apresentou modificações nos açúcares, escurecimento e crescimento de fungos. Sensorialmente, isso refletiu na queda da aceitação e intenção de compra, com valores de 65,66 e 68,4%, respectivamente. Palavras-chave: Spondias lutea L.; Spondias tuberosa Arr. Câmara; físico-química; microbiologia; sensorial. AbstractThe trends of the food industry are dictated by the consumer market and by its social behavior. Today, there is a growing demand for healthful food products, and exotic fruits are being used increasingly, aiming at the innovation. Cajá and umbu are tropical fruits widely commercialized in Brazil's northern and northeastern regions and the development of products based on these fruits has proved an interesting option thanks to their flavor and functional characteristics. A mixed nectar of cajú and umbu was prepared and pasteurised at 90 °C/60 sec. The product was characterized physicochemically and its stability was evaluated over a period of 3 months, during which its pH, total acidity, tannins, total carotenoids, total and reducing sugars, color were analyzed microbiologically and sensorially. The results indicated good overall sensory acceptance (84.76%) and intent to buy (90.62%). The product presented an energetic value of 68.16 kcal.100 g -1 , proving to be rich in tannins and vitamin C. The heat treatment employed proved effective for a storage period of up to 60 days, after which the sugars in the nectar began to display modifications and the product showed browning and fungal growth. These changes were reflected in the sensory scores obtained at 60 days, with the acceptance rate dropping to 65.66% and the intent to buy to 68.4%. Keywords: Spondias lutea L.; Spondias tuberosa Arr. Camara; physicochemical; microbiological; sensory. Estabilidade do néctar misto de cajá e umbu Stability of mixed cajá and umbu nectarRafaella de Andrade MATTIETTO 1 *, Alessandra Santos LOPES 2 , Hilary Castle de M...

Stabilization of guava nectar with hydrocolloids and pectinases

“…During storage ( Figure 1A), a significant increase in pH value was observed for all nectar formulations, except for the nectar containing xanthan gum (T2) and guar gum (T3) at 180 days of storage. These results corroborate the results of several authors, including Silva et al [17] , studying the stability of guava juice packed either in glass bottles or carton, and storing for 250 days at room temperature; Mattietto et al [18] study with a blend of cajá and umbu nectar packed in glass bottles for 90 days of storage; Leitão [19] , study with blackberry nectar packed in glass or polypropylene packages and stored either at room temperature or refrigeration; and Carvalho et al [20] , studying a blended beverage consisting of cashew apple juice and coconut water containing caffeine. According to Silva [21] , the increase in pH value during storage may be due to the degradation of ascorbic acid, with respective reduction of free hydrogen ions in the product, which corroborates the findings of this study, once a significant decrease in vitamin C content was observed during storage.…”

<b>Development of a mixed drink made from hydrosoluble soybean extract, coconut water and umbu pulp (<i>Spondias tuberosa</i>)

“…In the case of sugars, the rates were close to those registered by Mattieto, Lopes, and Menezes (2007) for the development of mixed nectar made from umbu and cajá (respectively 14.15; 5.24; 8.91).…”

Estudo da estabilidade de polpas de frutas tropicais mistas congeladas utilizadas na formulação de bebidas

“…Entretanto, os valores apresentados na Tabela 2 estão dentro da faixa esperada para produtos à base de frutas (FREITAS et al, 2006;MATTIETTO et al, 2007;CARVALHO et al, 2011;VEGARA et al, 2013).…”