Avaliação nutricional e sensorial de caqui cv Fuyu submetido à desidratação osmótica e secagem por convecção

Elias, Nathalia de Felice; Berbert, Pedro Amorim; Molina, Marília Amorim Berbert de; Viana, Alexandre Pío; Dionello, Rafael Gomes; Queiróz, Valéria Aparecida Vieira

doi:10.1590/s0101-20612008000200009

Cited by 24 publications

(25 citation statements)

References 12 publications

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“…The following pretreatments were used for the enzymatic inactivation of the apple slices: a) Blanching by immersing the apple slices in water at 70°C for three minutes and cooling in a water bath at room temperature for five minutes (Haminiuk et al 2005); b) Acidification by immersing the apple slices in 1% (m/v) citric acid solution at room temperature for 15 minutes (Matusek et al, 2008). The fruit:solution ratio in the osmotic dehydration was 1:10 m/v (Dionello et al 2007, Elias et al 2008, Matusek et al 2008. After the process, the solution excess on the surface of the slices was removed with paper towel (Matusek et al, 2008).…”

Section: Methodsmentioning

confidence: 99%

Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation

Egea

Silva

Yamashita

et al. 2012

Braz. arch. biol. technol.

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The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3 2 factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) T4 (45ºC and 40% m/v) and T7 (60ºC and 40%m/v), using the acidification presented responses within the recommended standards and FOS were validated by the repetition. and the FOS concentration (40%, 50% and 60% m/v) of the osmotic solution. There was no difference among the pretreatments for the water activity and titratable acidity. The slices pre-treated by the acidification presented less enzymatic browning (greatest luminosity L* value) combined with a greater soluble solid contents (thus, this treatment was selected). Treatments

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Section: Methodsmentioning

confidence: 99%

Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation

Egea

Silva

Yamashita

et al. 2012

Braz. arch. biol. technol.

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“…Elias et al (2008), for example, evaluated the influence of pretreatment and drying on the texture. In their work, sensory evaluation of osmo-convective dried Fuyu persimmons showed good sensory acceptance being texture the sensory parameter that had the highest acceptance, and appearance the lowest acceptance.…”

Section: Sensory Analysismentioning

confidence: 99%

Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)

Silva

Sanjinez-Argandoña

Madrona

et al. 2012

Braz. arch. biol. technol.

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“…Analisando-se a Tabela 5, observou-se que a análise de variância não apresentou efeito significativo da interação entre umidade e temperatura de processo, porém, foi observado efeito significativo dos fatores Resultados semelhantes foram encontrados para manga (SOUZA NETO et al, 2005), banana (DEMIREL e THURAN, 2003), caqui (ELIAS et al, 2008) e em diferentes frutas (KARATHANOS e HOSTAROPOULOS, 1995). Em relação à proteína, observa-se que existe um máximo de retenção na temperatura de 55 °C e há decréscimo na concentração da mesma com o aumento da temperatura de processo, provavelmente por causa da ocorrência de desnaturação proteica, comportamento este descrito e Qualidade de jaca (Artocarpus heterophyllus, Lam.)…”

Section: Análise Sensorialunclassified

Qualidade de jaca (Artocarpus heterophyllus, Lam.) desidratada sob diferentes condições de processo

Oliveira¹,

Godóy²,

Borges³

2011

BJFT

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ResumoOs frutos da jaqueira (Artocarpus heterophyllus Lam.) são consumidos na forma in natura pelas mais diversas camadas da população e sua alta perecibilidade leva a um índice elevado de perda pós-colheita, acarretando prejuízos para os produtores dessa frutífera. Sendo assim, o objetivo desse trabalho foi avaliar o efeito da temperatura de secagem (50, 60 e 70 °C) e do teor de umidade final (20 e 25%) sobre as características químicas e sensoriais da jaca desidratada. Foram realizadas análises de matéria seca, cinzas, proteínas, lipídeos, carboidratos, além da avaliação sensorial. Os resultados globais obtidos mostraram que a jaca desidratada possui teor de matéria seca de 74,2 a 80,9%, cinzas de 3,1 a 3,8%, proteínas de 3,2 a 6,6%, lipídeos de 0,09 a 1,2% e carboidratos de 89,8 a 92,4%. A avaliação sensorial mostrou que o produto de maior aceitação (média de 5,95) foi aquele desidratado a 50 °C e com 20% de umidade final, demonstrando que este pode ser uma alternativa alimentar para as regiões produtoras de jaca. Palavras-chave: Desidratação; Frutas; Composição química; Análise sensorial. SummaryJackfruits (Artocarpus heterophyllus Lam.) are consumed in natura by the most diverse sectors of the population, and their high perishability lead to high indexes of postharvest losses, leading to prejudice for the producers of this fruit. Thus the objectives of this work were to evaluate the effects of the drying temperature (50, 60 and 70 °C) and the final moisture content (20 and 25%) on the chemical and sensory characteristics of dried jackfruit. The overall results obtained showed that the dehydrated jackfruit had a dry matter content of from 74.2 to 80.9%, ash content from 3.1 to 3.8%, protein content from 3.2 to 6.6%, fat content from 0.09 to 1.2% and carbohydrate content from 89.8 to 92.4%. The sensory evaluation showed that the most accepted product (average of 5.95) was dehydrated at 50 °C, with a final moisture content of 20%, showing that this could be a food alternative for areas producing jackfruit.

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Avaliação nutricional e sensorial de caqui cv Fuyu submetido à desidratação osmótica e secagem por convecção

Cited by 24 publications

References 12 publications

Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation

Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation

Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)

Qualidade de jaca (Artocarpus heterophyllus, Lam.) desidratada sob diferentes condições de processo

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