Variáveis relacionadas ao processamento de minitomates inteiros desidratados em secador convectivo adiabático e liofilizados

Correia, Angela de Fátima Kanesaki

doi:10.11606/t.11.2015.tde-29092015-144553

Cited by 1 publication

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“…Métodos de desidratação de alimentos são eficazes para a sua conservação, pois a presença de água é um dos principais fatores para a degradação dos mesmos (CORRÊIA, 2015). Com a redução da atividade de água aumentase a vida útil do alimento, bem como se oferece ao consumidor uma facilidade de manuseio dos produtos e uma diversificação da oferta dos mesmos (VASCONCELOS; MELO FILHO, 2010).…”

Section: Liofilizaçãounclassified

Potencial de conservação de cambuci (>i<Campomanesia phaea>/i< O. Berg.) congelado e liofilizado

Siqueira¹

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Conservation potential of frozen and freeze dried cambuci (Campomanesia phaea O. Berg.)Cambuci (Campomanesia phaea O Berg.) or cambucizeiro is a fruit species native to Brazil and originally from the Atlantic Forest. Its harvest period is concentrated in a few months. To make the commercialization of products based on this fruit feasible throughout the year, it is necessary to invest in research. Considering that the development of conservation technologies can have a positive impact for the inclusion of the species in the market, the main objective of this work was to evaluate the cambuci submitted to five treatments: pasteurized and frozen pulp; frozen pulp; frozen fresh fruit; commercially lyophilized pulp; lyophilized pulp in the laboratory. The second objective of the work was to develop an edible ice cream based on frozen cambuci pulp. This study was carried out in three experiments. The first consisted of frozen fresh fruits, frozen pulps and pasteurized and frozen pulps. The second consisted of lyophilized cambuci pulps and the third was the development of edible cambuci ice cream. For all experiments, microbiological, physical-chemical, chemical and sensory analyzes were considered. For lyophilized pulps, moisture and water activity were also determined. The treatments of experiment 1 were evaluated monthly, for 90 days, the lyophilized pulps were evaluated bimonthly, for 12 months and the edible ice cream of cambuci was characterized at time 0. The results of experiments 1 and 2 were subjected to analysis of variance for the F test and the means were compared using the Tukey test (5%). The data from experiments 1 and 2 were also submitted to Multivariate Analysis of Variance, with the tests of Clusters (Cluster) and the Analysis of Principal Components (ACP). Cambuci is acidic and showed significant levels of antioxidant compounds. The results of ascorbic acid stood out, which remained stable over time for all treatments. Between the freezing and pasteurization + freezing treatments, there was no significant difference, while the frozen fruit was in a separate group, with results of total reducing capacity (CRT) 243% higher than in pasteurized pulp and 197% higher than in frozen pulp. The laboratory lyophilized pulp showed results of antioxidant activity by ABTS, 153% higher than industrially lyophilized pulp. Cambuci edible ice cream had an acceptability index greater than 80% for all the attributes evaluated in the sensory analysis and is a good alternative for the consumption of native fruits.

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Section: Liofilizaçãounclassified

Potencial de conservação de cambuci (>i<Campomanesia phaea>/i< O. Berg.) congelado e liofilizado

Siqueira¹

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Variáveis relacionadas ao processamento de minitomates inteiros desidratados em secador convectivo adiabático e liofilizados

Cited by 1 publication

References 19 publications

Potencial de conservação de cambuci (>i<Campomanesia phaea>/i< O. Berg.) congelado e liofilizado

Potencial de conservação de cambuci (>i<Campomanesia phaea>/i< O. Berg.) congelado e liofilizado

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