Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/5170
Título: Qualidade do pequi submetido ao cozimento após congelamento por diferentes métodos e tempos de armazenamento
Título(s) alternativo(s): Quality of peki fruit subjected to cooking after freezing
Palavras-chave: Caryocar brasiliense Camb.
Nutritional value
Food preservation
Fruit of the Cerrado (Brazilian Savana)
Fruto do cerrado
Valor nutricional
Data do documento: Out-2010
Editor: Universidade Federal de Viçosa
Citação: GONÇALVES, G. A. S. et al. Qualidade do pequi submetido ao cozimento após congelamento por diferentes métodos e tempos de armazenamento. Revista Ceres, Viçosa, MG, v. 57, n. 5, p. 581-588, set./out. 2010.
Resumo: Peki is a fruit from the Cerrado (Brazilian Savana) of high nutritional value and economic potential. The objective of this work was to evaluate the quality of cooked peki fruit after different freezing methods and storage times. Fruits, coming from Bocaiúva, North of Minas Gerais (Brazil), were selected, washed, sanitized, peeled, blanched, cooled, packed in polyethylene bags, vacuum sealed in 300 g packages and submitted to static air and air blast freezing and stored in a freezer (- 18oC ± 2oC) for 6 months. Every two months (0, 2, 4 and 6 months), the fruits were analyzed after cooking in water (300 g. L -1 ) in stainless steel pans for 20 minutes. The following analyses were carried out: scanning electron microscopy, firmness, humidity, color (L*, h* and C*), total carotenoids, beta-carotene and vitamin C. There were significant differences between the two freezing methods only for the variables microstructure, vitamin C and beta carotene. The other variables were affected only by the storage time. Results showed that cooked peki (after freezing) was more influenced by storage time than by the freezing method, and that freezing was effective for preserving the fruit.
URI: http://repositorio.ufla.br/jspui/handle/1/5170
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