Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/10998
Title: Alterações físico-químicas e microbiológicas durante o armazenamento de doces de umbu (Spondias tuberosa Arr. Câmara) verde e maduro
Other Titles: Physico-chemical and microbiological changes during storage of green and ripe umbu marmalade
Keywords: Frutas
Processamento de frutas
Vida de prateleira
Fruit
Fruit processing
Shelf life
Issue Date: 13-Nov-2008
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: MARTINS, M. L. A. et al. Alterações físico-químicas e microbiológicas durante o armazenamento de doces de umbu (Spondias tuberosa Arr. Câmara) verde e maduro. Ciência e Tecnologia de Alimentos, Campinas, v. 30, n. 1, jan./mar. 2010.
Abstract: The umbu (Spondias tuberosa Arr. Câmara) tree is of high economic value to the semi-arid Northeast area of Brazil due to umbu jam production. This work aimed to monitor the shelf life of four marmalade formulations made from green and ripe umbu, which were kept at 30 °C for 120 days. The physical, chemical, and microbiological alterations were evaluated during the time specified. The results showed a decrease in water activity; an increase in the soluble solids, and a reduction in sugar; pH and acidity remained stable; and there was a tendency to lower sucrose content in both jams. The products were microbiologically stable. The use of pectin is recommended to process the formulations made from ripe umbu, and either xanthan gum or glucose syrup to produce jam from the green umbu.
URI: http://repositorio.ufla.br/jspui/handle/1/10998
Appears in Collections:DCA - Artigos publicados em periódicos



This item is licensed under a Creative Commons License Creative Commons