Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/5169
Title: Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves
Other Titles: Influência da embalagem e do sorbato de potássio sobre as alterações físico-químicas e microbiógicas de doce em massa de goiaba
Keywords: Guava preserves
Storage
Stability
Issue Date: 24-Mar-2010
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: MENEZES, C. C. et al. Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 3, p. 674-680, Jul./Sept. 2011.
Abstract: The elaboration of preserves through fruit processing is a promising alternative for their conservation. Such processing provides pleasant flavor due to the increase of sweetness and allows good conservation of the product for a prolonged time. Seeking quality and higher durability of fruit preserves, the purpose of this work was to evaluate the interference of potassium sorbate addition, and polypropylene, metallic and cellophane film packaging on the quality of guava (Psidium guajava L.) preserves during storage, through the physical, physiochemical and microbiological characteristics. The physical, physiochemical and microbiological analyses showed that the different types of packaging did not interfere in the stability of the guava preserves until the 5 th month of storage - time being the factor that most influences the quality of the preserves when stored under temperature and humidity of 19.6 °C and 76.2%, respectively. The potassium sorbate caused an increase of the soluble solid levels and a decrease of the water activity. Regardless of the treatment, the preserves remained microbiologically stable during storage.
URI: http://repositorio.ufla.br/jspui/handle/1/5169
Appears in Collections:DCA - Artigos publicados em periódicos



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