2018
DOI: 10.22256/pubvet.v12n6a109.1-6
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Physico-chemical analysis of pulps of western indian cherry (Malpighia glabra L.) handmade and industrial frozen

Abstract: RESUMO. O processamento de frutas para obtenção de polpas é uma atividade agroindustrial importante, na medida em que agrega valor econômico à fruta, evitando desperdícios e minimizando perdas que podem ocorrer durante a comercialização do produto in natura. A polpa de fruta pode substituir a fruta in natura no preparo de sucos, néctares, doces, geleias, sorvetes, apresentando a vantagem de ser encontrada também no período de entressafra dessas frutas. Desta forma, o objetivo deste trabalho é analisar os parâm… Show more

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Cited by 9 publications
(11 citation statements)
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“…The pH range of the aqueous extracts of whole fruits and pulp was similar to those obtained by Nascimento et al (2018), with a pH of 3.35 for industrially obtained acerola pulp and 3.63 for artisanal pulp, and by Caetano et al (2012), with a pH of 3.47 for juice and 3.44 for pulp. Seed and pulp extracts showed no significant difference in the pH value regarding the different liquefying times (Table 1).…”
Section: Resultssupporting
confidence: 71%
See 1 more Smart Citation
“…The pH range of the aqueous extracts of whole fruits and pulp was similar to those obtained by Nascimento et al (2018), with a pH of 3.35 for industrially obtained acerola pulp and 3.63 for artisanal pulp, and by Caetano et al (2012), with a pH of 3.47 for juice and 3.44 for pulp. Seed and pulp extracts showed no significant difference in the pH value regarding the different liquefying times (Table 1).…”
Section: Resultssupporting
confidence: 71%
“…The literature includes numerous scientific publications regarding the effects of different types of industrial processing on the physicochemical, nutritional and sensory characteristics of acerola (Chaves et al, 2004;Maia et al, 2007;Caetano;Daiuto;Vieites, 2012;Corrêa et al, 2017;Nascimento et al, 2018). However, there is currently a lack of information on the effects of the preparation and domestic storage of fruit juices, especially that of acerola.…”
Section: Introductionmentioning
confidence: 99%
“…According to the physical-chemical analysis found in Table 1, it can be seen that there was no significant difference between the brands A, B and D in the pH parameter with average values of 3.89 to 4.21. The hydrogen potential (pH) is a quality attribute in frozen fruit pulps as it allows the maintenance of its conservation (do Nascimento et al, 2018).…”
Section: Resultsmentioning
confidence: 99%
“…According to Nascimento et al (2018), high TA is important for fruit industrial processing, as it reduces the need to add arti cial acidic substances, although this is not a limiting factor in genotype selection where other fruit quality parameters are satisfactory. On the other hand, low titratable acidity is relevant for consumption as fresh fruit (Seymour and Tucker 1993;Godoy et al 2008).…”
Section: Chemical Characters Of Acerolamentioning
confidence: 99%