Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/12832
Título: Características físico-químicas, microbiológicas e sensoriais de sucos de uva integral gama irradiados
Título(s) alternativo(s): Physical-chemical, microbiological and sensory characteristics of gamma irradiated whole grape juices
Autores: Lima, Luiz Carlos de Oliveira
Fante, Camila Argenta
Carvalho, Elisângela Elena Nunes
Palavras-chave: Vitis labrusca
Suco de uva - Irradiação gama
Suco de uva - Armazenamento
Antioxidantes
Fenólicos
Grape Juice - Gamma Irradiation
Grape Juice - Storage
Antioxidants
Phenolic
Data do documento: 5-Mai-2017
Editor: Universidade Federal de Lavras
Citação: MESQUITA, T. C. Características físico-químicas, microbiológicas e sensoriais de sucos de uva integral gama irradiados. 2017. 111 p. Dissertação (Mestrado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2017.
Resumo: This study aimed at evaluating the effects of gamma irradiation on physicochemical, microbiological and sensory characteristics of grape juice blends during storage at room temperature (21° ± 3°C). Grapes were harvested, cleaned, sanitized and the barries removed. The production of Isabel Precoce x Bordo x BRS Violeta (33% + 33% + 34%) blend was performed by vapor dragging, packed in amber glass bottles and stored at room temperature for 120 days. The gamma irradiation doses applied were 0.0 kGy; 1.0 kGy; 1.5 kGy and 2.0 kGy. The following analyzes were carried out during the storage period: pH, soluble solids (SS), titratable acidity (TA), SS / TA ratio, color (L *, Chroma, ° Hue), total phenolics, antioxidant activity (DPPH and β-Carotene / linoleic acid), total anthocyanins, vitamin C, microbiological and sensory analyzes. Results showed that 2.0 kGy irradiation resulted in a blend with superior antioxidant activity at intermediate times. This treatment also showed the highest increase of vitamin C up to 90 days of storage. The highest levels of Chroma and °Hue were observed at intermediate times in the blend irradiated with 1.5 kGy and at 0 and 120 days with 1.0 kGy. After 120 days, SS content was higher in the blend irradiated with 1.0 kGy and the highest value of total phenolics was observed in the blend irradiated with 1.5 kGy. Sensory tests showed that the sensory quality of the grape juice blends subjected to 2.0 KGy kept unchanged. Gamma irradiation reduced filamentous fungi and yeasts during storage at room temperature.
URI: http://repositorio.ufla.br/jspui/handle/1/12832
Aparece nas coleções:Ciência dos Alimentos - Mestrado (Dissertações)



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