Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/4986
metadata.artigo.dc.title: Stability of frozen marolo pulp during storage
metadata.artigo.dc.creator: Damiani, Clarissa
Silva, Flávio Alves da
Lage, Moacir Evandro
Pereira, Douglas Endrigo Perez
Becker, Fernanda Salamoni
Vilas Boas, Eduardo Valério de Barros
metadata.artigo.dc.subject: Savanna fruits
Annona crassiflora Mart.
Shelf-life
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
metadata.artigo.dc.date.issued: 19-Sep-2013
metadata.artigo.dc.identifier.citation: DAMIANI, C. et al. Stability of frozen marolo pulp during storage. Ciência e Tecnologia de Alimentos, Campinas, v. 33, n. 4, p. 713-721, Oct./Dec. 2013.
metadata.artigo.dc.description.abstract: Marolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%), carbohydrates (12.1-10.15%), calorie (67.23-59.01 kcal), sucrose (2.50-1.29%), citric acid (435.63-197.5 μg.g –1 ), tartaric acid (4.38-1.88 μg.g –1 ) , acetic acid (470.38-279.25 μg.g –1 ), ascorbic acid (3.00-0.00 μg.g –1 ), total pectin (0.67-0.39%), pH (3.88-3.83), and b* chromaticity coordinates (24.85-20.53) decreased reduced during storage, whereas the levels of moisture (85.10-87.19%), color parameters (L* 58.89-62.62 and a* 5.37-7.86), reducing sugars (4.53-5.62%), total soluble sugars (7.1-7.36%), soluble solids (7.0-8.4 °Brix), total acidity (0.9-1.0%), malic acid (514.13-781.25 μg.g –1 ), soluble pectin (0.16-0.24%), and antioxidant (6.85-37.35% of DPPH discoloration) increased over the one-year of storage period. According to the physical, 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.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/4986
metadata.artigo.dc.language: en
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