Processamento e qualidade de compotas de figo diet e convencional

Abstract

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. Processamento e qualidade de compotas de figo diet e convencional Processing and quality control of diet and conventional fig jams ResumoO objetivo desta pesquisa foi avaliar as características físico-químicas de qualidade de compotas de figo diet e convencional. A variedade utilizada neste experimento foi Figos cv. roxo, sendo avaliadas diferentes formulações com edulcorantes. Os testes foram realizados com nove tratamentos e três repetições, totalizando 27 amostras. As formulações da calda foram: calda de açúcar (TA); Sorbitol (TS); Eritritol (TE); Sorbitol e Erititol (TSE); Steviosídeo (TST); Ciclamato de Sódio, Sucralose e Sacarina Sódica (TCSuSa); Ciclamato sódico e Sacarina sódica (TSC); Acessulfame-K e Sucralose (TAcSu); Steviosídeo, Sacarina Sódica e Ciclamato de Sódio (TSSC). Os atributos físico-químicos avaliados, de acordo com a literatura e a legislação para este tipo de produto, foram pH, sólidos solúveis, acidez titulável, açúcar redutor, açúcar redutor total, proteína, lipídeo, cinzas e umidade. Observe-se que os resultados obtidos também estão de acordo com a literatura e a legislação para este tipo de produto. Em relação aos parâmetros de qualidade, todos os tratamentos apresentaram resultados satisfatórios, com valores de pH que variaram de 3,98 a 4,47, presença de vácuo de 11 a 13 pol Hg -1 e teores de sólidos solúveis que variaram de 9,43 a 3,90, para os tratamentos com edulcorantes. O produto desenvolvido, por suas características, se enquadra na categoria de produtos diet. Palavras-chave: Ficus carica L.; Caracterização; Edulcorante. AbstractThe objective of this research was to evaluate the physicochemical quality characteristics of diet and conventional fig jams. The fig variety used in this experiment was the cv. purple variety and different formulations with sweeteners were evaluated. The tests were carried out with nine treatments and three repetitions, giving a total of 27 samples. The syrup formulations were: sucrose (TA); sorbitol (TS); erythritol (TE); sorbitol and erythritol (TSE); stevioside (TST); sodium cyclamate, sucralose and sodium saccharin (TCSuSa); sodium cyclamate and sodium saccharin (TSC); acesulfame-K and sucralose (TAcSu); stevioside, sodium saccharin and sodium cyclamate (TSSC). In accordance with the literature and legislation for this type of product the physical and chemical attributes evaluated were pH, soluble solids, titratable acidity, reducing sugars, total reducing sugars, protein, lipid, ash and moisture contents, and the results obtained complied with the values found in the literature and the legislation for this type of product. With respect to the quality parameters, all the treatments showed satisfactory results, with the pH values ranging from 3.98 to 4.47, the presence of vacuum from 11 to 13 inches Hg and soluble solid...

Potential of figs from cultivars grown in subtropical regions for canning purposes

“…In general, figs are characterized by their high moisture content of 82.2%, are considered as a great source of carbohydrates -of which the principal sugars are soluble, responsible for their sweet taste -, and present high perishability, making their fast transportation to the centers of consumption necessary. The main causes of losses in fig quality are inadequate harvest and packing, as well as the lack of standardization in the classification of the product (Caetano et al, 2017). One way to increase consumption and also the value of the final product is processing foods in the form of jelly, jam, preserve, or canned fruits.…”

Advances in propagation of Ficus carica L.

“…In this way, fig crop has gained worldwide prominence due to its nutritional and medicinal characteristics, being able to be consumed fresh (ripe) and green (industry standard) (CZAJA et al, 2016;CAETANO et al, 2017).…”

Characterisation and jelly processing potential of different fig cultivars

“…The fig processing the form of jelly is an important alternative to add value to this fruit, taking into account a distinct market niche and using crop surpluses, having a great commercial utility (Caetano et al, 2017). In addition, fig jelly, which has a severe heat application during processing and unfavourable conditions to microbiological activity due to low water activity (Freitas et al, 2015), may be a safe alternative for fig consumption in the processed form due to a considerably lower risk of aflatoxins occurrence compared to dried fig.…”

“…The commercial fig tree in Brazil does not reproduce by pollination, but by parthenocarpy, as there is no pollinating wasp in the country, so the green fruits usually fall before ripening, and being a non-climacteric fruit, it is usually destiny to processing since the unripe fruit is not suitable for fresh consumption (Pio, 2018). Additionally, due to the high moisture (82.2 per cent) this non-climacteric fruit presents a high perishability which limits its commercialisation in the fresh market due to the rapid loss of post-harvest quality (Caetano et al, 2017). Therefore, the processing of fig in the form of dried fruits, jams and jellies is a way of increasing the period of commercialisation, reducing losses by taking advantage of production surplus, and adding value to the final product (Torrezan, 2000).…”