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dc.creatorDamiani, Clarissa-
dc.creatorSilva, Flávio Alves da-
dc.creatorLage, Moacir Evandro-
dc.creatorPereira, Douglas Endrigo Perez-
dc.creatorBecker, Fernanda Salamoni-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.identifier.citationDAMIANI, 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.pt_BR
dc.description.abstractMarolo, 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.pt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.rightsacesso abertopt_BR
dc.sourceCiência e Tecnologia de Alimentospt_BR
dc.subjectSavanna fruitspt_BR
dc.subjectAnnona crassiflora Mart.pt_BR
dc.titleStability of frozen marolo pulp during storagept_BR
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