Produção e caracterização físico-química de fermentado de umbu

Paula, Breno de; Filho, Celso Duarte Faculdade de Farmácia Carvalho; Menezes, Julia da Silva; Lima, P; Pinto, Claudia Oliveira; Conceição, Lauro Eduardo Macedo Guedes

doi:10.1590/s0103-84782012000900027

Cited by 22 publications

(15 citation statements)

References 5 publications

(3 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The percentage of CP found in the umbu fruit was 0.6% (Table 1). The content of CP varies from 0.31 to 0.75% because of its variety (DE PAULA et al, 2012). In the present study, our findings were similar to the data reported by Santos et al (2010).…”

Section: Resultssupporting

confidence: 93%

Productive performance and parasitological control of kids supplemented with umbu fruits (Spondias tuberosa Arruda)

Nascimento

Nogueira

Cavalcante

2016

Rev. bras. saúde prod. anim.

View full text Add to dashboard Cite

Summary Native fruits from Caatinga vegetation can be an important alternative to improve the productive performance of kids in the semi-arid region of Brazil. This work aimed to evaluate the effect of supplementation with Umbuzeiro fruits in natura over the weight gain and anthelmintic control of kids kept in Buffel grass pasture in the semi-arid zone of Pernambuco, Brazil. Twenty-four castrated, crossbreed kids were allocated into three treatments: 1) Control (n = 8) fed exclusively with Buffel grass; 2) Umbu 1x (n = 8) fed with fruits once a week and 3) Umbu 3x (n = 8) fed with fruits for three times a week. The following parameters were evaluated: variation of body weight, faecal egg counts (FEC) and coproculture. Overall, the average consumption of Umbu fruits in natura was 1.48 kg/animal/day, which corresponded to 133.5 g daily dry matter intake (DMI/animal/day). There were no significant difference (P>0.05) for any parameters evaluated. During the experimental period, the overall daily weight gain was variable between 108.75 to 116.70 g/animal/day and the average FEC was 436 eggs. In the present study, the goat kids supplemented with fresh umbu fruits showed a good productive performance, however the supplementation with umbu did not control the infestation of gastrointestinal nematodes in kids.

show abstract

Section: Resultssupporting

confidence: 93%

Productive performance and parasitological control of kids supplemented with umbu fruits (Spondias tuberosa Arruda)

Nascimento

Nogueira

Cavalcante

2016

Rev. bras. saúde prod. anim.

View full text Add to dashboard Cite

show abstract

“…Produtos como néctar misto (MATTIETTO et al, 2007), fermentado (PAULA et al, 2012) e outros já foram estudados, apesar de o principal produto comercializado ainda ser a polpa congelada.…”

Section: Introductionunclassified

Avaliação do armazenamento a frio sobre os compostos bioativos e as características físico-químicas e microbiológicas do suco de umbu pasteurizado

Ribeiro

Pontes

Ribeiro

et al. 2017

Braz. J. Food Technol.

View full text Add to dashboard Cite

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Avaliação do armazenamento a frio sobre os compostos bioativos e as características físico-químicas e microbiológicas do suco de umbu pasteurizadoEvaluation of cold storage on the bioactive compounds and physical-chemical and microbiological characteristics of pasteurized umbu juice ResumoEste trabalho teve como objetivo avaliar o efeito do armazenamento a 6 °C nas características do suco de umbu pasteurizado. A pasteurização foi realizada a 86 °C por 25 s em um pasteurizador de superfície raspada, sendo o suco de umbu mantido a 6 °C por 90 dias. O suco pasteurizado atendeu ao padrão estabelecido pela legislação brasileira com contagem <3 NMP.g -1 para coliformes a 45 °C e ausência de Salmonella sp. Nesta condição de processo, a pasteurização foi eficiente também para a redução de bactérias aeróbias mesófilas. O teor de compostos fenólicos totais e, em particular, da rutina, assim como a atividade antioxidante do suco, não foram afetados pelo tratamento térmico. Ao longo do armazenamento, apesar de não perceptível visualmente, os parâmetros de cor do suco variaram significativamente (p<0,05). Apesar de pequena, também houve variação significativa (p<0,05) nos teores dos compostos fenólicos e de carotenoides. Por outro lado, o suco de umbu se manteve microbiologicamente estável durante o armazenamento, sendo, portanto, possível sua conservação por um período de 90 dias sem o uso de aditivos, quando submetido à pasteurização e mantido sob refrigeração. Palavras-chave: Spondias tuberosa; Vida de prateleira; Carotenoides; Compostos fenólicos. AbstractThis work aimed to evaluate the effect of storage at 6 °C on the characteristics of pasteurized umbu juice. Pasteurization was carried out at 86 °C for 25 s in a scraped surface heat exchanger and storage at 6 °C for 90 days. The pasteurized umbu juice conformed to the standards established by Brazilian legislation, presenting <3 MPN.g -1 for coliforms at 45 °C and absence of Salmonella sp. Under these processing conditions, pasteurization was also efficient in reducing the mesophilic aerobic bacteria. The phenolic compounds content, and specifically that of rutin, and the antioxidant activity of the juice were not affected (p<0.05) by the heat treatment. Although not visually perceptible, the colour parameters of the umbu juice were significantly affected by storage (p<0.05). Although small, there was also significant variation (p<0.05) in the phenolic compounds and carotenoid contents. On the other hand, the umbu juice remained microbiologically stable during storage, showing that it is possible to preserve it for a period of 90 days without the use of preservatives when submitted to pasteurization and kept under refrigeration. Keywords

show abstract

“…The consumption of Cerrado fruits and their pulps has been recommended due to their unique sensory characteristics (Paula et al, 2012). On addition their excellent nutritional quality, studies have indicated pharmacological activities, such as anti-inflammatory and analgesic (Suralkar et al, 2012).…”

Section: Sensory Evaluation Of Fermented Dairy Beverages Supplementedmentioning

confidence: 99%

Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps

et al. 2019

View full text Add to dashboard Cite

Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu (Spondias tuberosa). On addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.

show abstract

Produção e caracterização físico-química de fermentado de umbu

Abstract: Palavras

Cited by 22 publications

References 5 publications

Productive performance and parasitological control of kids supplemented with umbu fruits (Spondias tuberosa Arruda)

Productive performance and parasitological control of kids supplemented with umbu fruits (Spondias tuberosa Arruda)

Avaliação do armazenamento a frio sobre os compostos bioativos e as características físico-químicas e microbiológicas do suco de umbu pasteurizado

Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps

Contact Info

Product

Resources

About