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Título: | Estudo da estabilidade físico-química de suco de abacaxi ‘Pérola’ |
Título(s) alternativo(s): | Study of the psycho-chemical stability of ‘Pérola’ pineapple juice |
Palavras-chave: | Ascorbic acid Storage In natura Ácido ascórbico |
Data do documento: | 4-Fev-2011 |
Editor: | Universidade Federal de Lavras |
Citação: | BORGES, P.R.S. et al. Estudo da estabilidade físico-química de suco de abacaxi 'Pérola'. Ciência e Agrotecnologia, Lavras, v. 35, n. 4, p. 742-750, jul./ago. 2011. |
Resumo: | In this work, psycho-chemical changes caused by the storage of homemade ‘Pérola’ pineapple juice, over 48 hours after its preparation were evaluated. Four storage conditions were evaluated in a refrigerated environment (4 ±1° C) and in room temperature (22 ±1° C) both in the presence and abscence of light. The experiment was conducted with a totally random design, with treatments arranged in a factorial 2 x 2 x 6, with 2 light conditions (presence and absence), 2 temperature conditions (cooling and room temperature) and 6 sampling times (0, 6, 12, 24, 36 and 48 hours) with three replicates. pH, titratable acidity, soluble solids, total vitamin C and color using the variables: luminosity (L*), hue angle (ho) and chromaticity (C*) were analyzed. The period of storage presented a negative influence on the pineapple juice, causing a reduction of ascorbic and citric acid contents and color changes, mainly darkening. However, when stored in refrigerated environment in the abscence of light, the juice conserved its initial features for a longer time, which were better preserved by low temperatures. |
URI: | http://repositorio.ufla.br/jspui/handle/1/4899 |
Aparece nas coleções: | DCA - Artigos publicados em periódicos |
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ARTIGO_Estudo da estabilidade físico-química de suco de abacaxi 'Pérola.pdf | 128,81 kB | Adobe PDF | Visualizar/Abrir |
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