Armazenamento de figo-da-índia em pó

Abstract

R ESU M ONeste trabalho foram avaliadas a estabilidade do figo-da-índia em pó acondicionado em embalagens laminadas durante 100 dias de armazenamento, sob condições controladas de temperatura e umidade relativa e as amostras a cada 20 dias, por meio do teor de água, atividade de água, acidez total titulável, açúcares redutores e cor (luminosidade, intensidade de vermelho e de amarelo). Observou-se que as embalagens laminadas não evitaram a absorção de água, enquanto a atividade de água aumentou e os açúcares redutores diminuíram com o tempo; por outro lado, a acidez total titulável diminuiu mas apenas nos primeiros vinte dias; enfim, todas as amostras sofreram escurecimento durante o armazenamento. Palavras-chave: Opuntia fícus-indica, embalagem, vida de prateleira Storage of the prickly pear powder A B ST R A C TThe stability of the prickly pear power packed in laminated roll for 100 days storage under controlled temperature and relative humidity was evaluated. The material was evaluated every 20 days, through the moisture content, water activity, total acidity, sugars and color (brightness, red and yellow colour intensity). It was found during storage of powder samples, that the laminated packaging did not prevent the water absorption, while water activity increased and reduced sugars decreased with time, the total acidity decreased in the first twenty days, keeping stable thereafter in all samples and there was a darkening of the powder samples stored at 40 ºC.

Storage of ‘umbu-cajá’ pulp powder produced by lyophilization

“…There was a tendency of significant decrease in the reducing sugars in all samples, with reduction levels between 3 and 7% (Table 1), which is in agreement with Costa et al (2013) and Lisbôa et al (2012), who also reported reduction of reducing sugars in stored passion fruit and prickly pear pulp powders. This phenomenon can be related to the dilution of the sugars due to the increase in the water content of the samples during the storage or to the degradation of reducing sugars when they react with free amino acids, through the Maillard reaction (Liu et al, 2010).…”

“…The specialized literature presents some studies on physical, chemical and physico-chemical stability of fruit powders during storage (Hymavathi & Khader, 2005;Lisbôa et al, 2012;Costa et al, 2013;Alexandre et al, 2014;Juliano et al, 2014;Oliveira et al, 2015a). However, no studies were found on the stability of 'umbu-cajá' pulp powder obtained through lyophilization.…”

Stability of ‘mangaba’ pulp powder obtained by freeze drying

“…Oliveira et al (2015b) cite the laminated package with vacuum as more efficient to maintain the yellow color in the lyophilized macaúba pulp. Lisbôa et al (2012) observed reduction greater than that of the present study, from 17 to 19% in prickly pear powder at 40 ºC, stored in laminated package.…”

“…LCV and PSV showed increments of 7.25 and 5.81%, respectively. Lisbôa et al (2012) report the increase in the intensity of the coordinate -a* during the storage of prickly pear powder, related to the temperature of the environment and also with darkening of the sample.…”

Produção e estabilidade de conservação de farinha de acerola desidratada em diferentes temperaturas

“…Todas as análises seguiram as metodologias preconizadas pelo Instituto Adolfo Lutz (IAL, 2008) Depois da avaliação inicial, os frutos restantes foram divididos em dois lotes para a obtenção de frutos com e sem sementes, os quais foram submetidos à desidratação em Estufa de Circulação e Renovação de ar, modelo SL 102 (SOLAB, São Paulo), com capacidade para secagem de até 6 Kg, nas temperaturas de 60 °C, 70 °C e 80 °C. Para obtenção da polpa, as sementes foram retiradas manualmente, com o auxílio de uma faca, resultando em uma pasta homogênea.…”