Cristalização de melão pelo processo lento de açucaramento

Morita, Ângelo Shigueyuki; Góis, Vilson Alves de; Praça, Everardo Ferreira; Tavares, José Celesmário; Andrade, Jean Carlos de; Costa, Franciscleudo Bezerra da; Júnior, Aurélio Paes Barros; Sousa, Adalberto Hipólito de

doi:10.1590/s0103-84782005000300035

Cited by 10 publications

(11 citation statements)

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“…Phenolases, also known as polyphenol oxidases, are intracellular enzymes that are present in plants, animals and fungi (Gomes et al, 2001). Its importance for the food industry is related to products of plant origin as this enzyme causes fruits and vegetables to darken (Morita et al, 2005).…”

Section: The Use Of Enzymesmentioning

confidence: 99%

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Enzymes in juice processing: a review

Ribeiro

Henrique

Oliveira

et al. 2010

Int J of Food Sci Tech

102

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The use of enzymes in juice industry has contributed in increasing the yield and production of various types of juices. The addition pectinases aims in particular to degrade the pectic substances, in the cell wall and middle lamella of the cells of plants, aiming to minimise the impacts of these compounds on the characteristics of the final product, such as colour, turbidity and viscosity. Enzymes able to remove bitterness of citrus juice, extract pigments, among other applications, have also had great interest in the juice industry.

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Section: The Use Of Enzymesmentioning

confidence: 99%

“…, 2001). Its importance for the food industry is related to products of plant origin as this enzyme causes fruits and vegetables to darken (Morita et al. , 2005).…”

Section: Introductionmentioning

confidence: 99%

Enzymes in juice processing: a review

Ribeiro

Henrique

Oliveira

et al. 2010

Int J of Food Sci Tech

102

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“…The sensorial profile is shown the Figure 2, where it is also observed that these treatments are also the most accepted by the panellists, supporting the results obtained by the Tukey's test. Morita et al (2005) obtained a good acceptance in the crystallized products of melon, in natura, obtained by the slow process of sugars impregnation and further drying at 50 o C. …”

Section: Resultsmentioning

confidence: 91%

Production of crystallized fruit from watermelon rind

2010

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M. Gontero, A. Brandelli, and C. Zapata Noreña. 2010. Production of crystallized fruit from watermelon rind. Cien. Inv. Agr. 37(2): 55-60. The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodium chloride solution. This product was treated with solutions of sucrose (30 to 72 °Brix), and dried in a hot air dryer at different temperatures (40, 60 and 80 °C). Products were then analyzed by a sensory panel. The experimental design used was randomized blocks and the results were analyzed by the Tukey's test. The best acceptance of the sensory panel was for the product obtained by 5 minutes blanching followed by drying at 60 °C, whose intensity values for appearance, flavor and gummosis were between 6 and 7.

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“…Miranda et al (2012), observed no significant changes in soluble solids content of strawberries in syrup samples over 150 days of storage. According to Morita et al (2005), changes in soluble solids may be due to the syrup transfer or absorption by the fruit.…”

Section: Resultsmentioning

confidence: 99%

Storage stability of standard and diet figs canned in syrup

et al. 2017

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The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose and sodium saccharin. The syrups were previously prepared; being 25 °Brix for sucrose syrup; and by dividing the quantity of sucrose potency (100) to the blend of sweeteners potency (125) for sweetener blends. The products were stored at room temperature for 180 days and evaluated once a month through pH, soluble solids, titratable acidity, texture, vacuum and sensory evaluation (i.e. affective test); except for the commercial sterility test that was conducted at 0 to 180 days. Both canned figs in syrup showed no significant difference for pH, titratable acidity, soluble solids, vacuum and texture; therefore, both were considered commercially sterile and kept their sensory characteristics throughout storage.

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Cristalização de melão pelo processo lento de açucaramento

Abstract: Este trabalho foi conduzido no laboratório de Tecnologia de Alimentos da Escola Superior de Agricultura de Mossoró (ESAM). 20, 30, 40, 50, 60 and 70°Brix, until boiling, keeping them

Cited by 10 publications

References 1 publication

Enzymes in juice processing: a review

Enzymes in juice processing: a review

Production of crystallized fruit from watermelon rind

Storage stability of standard and diet figs canned in syrup

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