Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/4952
Title: Changes in the physicochemical and microbiological properties of frozen araça pulp during storage
Other Titles: Alterações físico-químicas e microbiológicas de polpa congelada de araçá durante a estocagem
Keywords: Savanna fruits
Psidium Guineans Sw
Shelf-life
Frutos do cerrado
Vida-útil
Issue Date: 14-Sep-2012
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: DAMIANI, C. et al. Changes in the physicochemical and microbiological properties of frozen araça pulp during storage. Ciência e Tecnologia de Alimentos, Campinas, v. 33, n. 1, p. 19-27, Feb. 2013.
Abstract: Araça belongs to the Myrtaceae family and is popularly known as araçá-comum, araçá-azedo, or araçá-do-campo. Frozen fruit pulp is of great importance for the food industry, which can produce it at the time of harvest, store it, and use it according to the demand of the consumer market and/or as an ingredient in the formulation of products such as yogurt, candies, and ice creams among others. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen araça pulp during 12 months of frozen storage. It was observed that the levels of moisture (90.55-88.75%), ash (0.34-0.26%) total soluble sugars (7.11-6.62%), sucrose (3.55-1.39%), soluble pectin (0.24-0.23%), total pectin (0.5-0.46%), pH (3.82-2.31%), organic acids (698.12-122.25 μg.g –1 citric acid), and phenolic compounds (6.22-0.00 mg GAE.100 g –1 ) decreased during storage, whereas the levels of protein (0.61-0.83%), lipids (0.14-0.38%), total carbohydrates (8.36-9.78%), calorific value (37.14-45.86 kcal.100 g –1 ), reducing sugars (3.51-5.21%), soluble solids (5.17-6.0%), total antioxidant capacity (6.89-35.13%), and color parameters (L*49.75-50.67; a*0.79-1.82 and b*22.5-25.19) increased over the one-year storage period. According to the chemical and microbiological parameters assessed, the product can be stored for 12 months without loss of quality with addition of citric acid as a preservative.
URI: http://repositorio.ufla.br/jspui/handle/1/4952
Appears in Collections:DCA - Artigos publicados em periódicos



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