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Campo DCValorIdioma
dc.creatorAlves, Cibele Cristina de Oliveira-
dc.creatorResende, Jaime Vilela de-
dc.creatorPrado, Mônica Elisabeth Torres-
dc.creatorCruvinel, Rafael Souza Ribeiro-
dc.date.accessioned2015-05-04T12:34:18Z-
dc.date.available2015-05-04T12:34:18Z-
dc.date.issued2010-01-29-
dc.identifier.citationALVES, C. C. O. et al. The effects of added sugars and alcohols on the induction of crystallization and the stability of the freeze-dried peki (Caryocar brasiliense Camb.) Fruit pulps. LWT- Food Science and Technology, Zürich, v. 43, n. 6, p. 934–941, Jul. 2010.pt_BR
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0023643810000484pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/8342-
dc.description.abstractPeki (Caryocar brasiliense Camb.) is a Brazilian fruit with an extremely high b -carotene content, but the b -carotene is unstable under dry storage conditions. This work reports on the product development and stability of freeze-dried peki fruit pulp. Freeze-dried products were made by adding alcohols (ethanol and isopropyl alcohol; at concentrations of 0, 5 and 10 mL/100 mL of extract) and sugars (sucrose and fructose; at concentrations of 0, 5 and 10 g/100 mL of extract) to the peki fruit pulps followed by freeze- drying. Scanning electron microscopy was used to analyze the microstructure of the freeze-dried products by visualizing the crystallized forms. The product hardness and total carotenoid content following the different treatments were measured using a texture analyzer and a spectrophotometer, respectively. The stability of these foods was evaluated by their water sorption during their storage in various relative humidity environments at 25 C. There were characteristic differences in their hygro- scopic behaviors. The pretreatment with sucrose and ethanol improved the freeze-dried product and yielded a lower number of collapsed structures. Changes during the storage were observed. The pulp pretreated with sucrose was amorphous and metastable, but the drying process was accelerated by the presence of alcohol (mainly ethanol), which resulted in protected structures without any sign of collapse.pt_BR
dc.languageenpt_BR
dc.publisherSwiss Society of Food Science and Technology (SGLWT/SOSSTA)pt_BR
dc.rightsrestritopt_BR
dc.sourceLWT- Food Science and Technologypt_BR
dc.subjectFreeze-dryingpt_BR
dc.subjectCrystallization inductionpt_BR
dc.subjectCarotenoidspt_BR
dc.subjectWater sorptionpt_BR
dc.subjectCollapsept_BR
dc.titleThe effects of added sugars and alcohols on the induction of crystallization and the stability of the freeze-dried peki (Caryocar brasiliense Camb.) Fruit pulpspt_BR
dc.typeArtigopt_BR
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