dissertação
Qualidade dos frutos do pequizeiro (Caryocar brasiliense Camb.) submetidos aos processos de congelamento e cozimento
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UNIVERSIDADE FEDERAL DE LAVRAS
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Dentre as frutíferas nativas do Cerrado destaca-se o pequizeiro, cujos frutos são conhecidos como o ouro do Cerrado, por seu alto valor econômico e nutricional. O objetivo da realização deste trabalho foi avaliar a qualidade do pequi submetido a diferentes tempos de cozimento, diferentes métodos de congelamento, tempos de armazenamento e cozimento após congelamento e armazenamento. Com o aumento do tempo de cozimento, observou-se, no fruto, diminuição da firmeza, sólidos solúveis, cor, minerais (potássio, sódio, zinco e ferro), vitamina C, carotenóides totais e β-caroteno, enquanto o cobre aumentou. O pH, a acidez titulável, os minerais (fósforo, cálcio, magnésio, manganês e enxofre) e a composição centesimal, à exceção do teor de cinzas que diminuiu com o tempo de cozimento, não foram influenciados por este fator. Na água de cozimento foi detectada presença de minerais (potássio, sódio, zinco, ferro e cobre) e vitamina C. Ao longo de seis meses de armazenamento após congelamento por ar forçado e ar estático, observou-se que prevenindo-se perda de líquido e preservando-se o valor L*, teor de vitamina C, carotenóides totais e beta-caroteno, o método de congelamento por ar forçado se torna mais eficiente. As demais variáveis sofreram influência apenas do fator tempo de armazenamento e verificou-se que, com o aumento do tempo, as alterações foram maiores. Quando cozido após congelamento por ar forçado e ar estático e após seis meses de armazenamento, foi observada diferença significativa entre os dois métodos de congelamento apenas para as variáveis vitamina C e beta caroteno. As demais variáveis sofreram influência apenas do fator tempo de armazenamento, o qual, à medida que aumentou, provocou maiores alterações.
Out of the fruit-bearing trees natives of the Cerrado (Brazilian Savana) the peki tree stands out, whose fruits are known as the gold of Cerrado, for its high economic and nutritional value. The goal of this work was to evaluate the quality of peki fruit submitted to different times of cooking; different methods of freezing, times of storage and cooking after freezing and storage. With the increase of the time of cooking, decrease of firmness, soluble solids, color, minerals (potassium, sodium, zinc and iron), vitamin C, total carotenoids and beta-carotene were found in the fruit, while copper increased. pH, titrable acidity, minerals (phosphorus, calcium, magnesium, manganese and sulfur) and the proximate composition, with the exception of ash content which decreased with the time of cooking, were not influenced by that factor. In the cooking water, presence of minerals (potassium, sodium, zinc, iron) and of vitamin C was detected. Throughout six months of storage after air blast and statistic air freezing, it was observed that by preventing loss of liquid and preserving the L * value, content of vitamin C, total carotenoids and beta-carotene, the air blast freezing method becomes more efficient. The other variables underwent influence only from the factor storage time and it was found that with increasing the time, the alteration were greater. When cooked after air blast and statistic air freezing and after six months of storage, a significant difference was found between the two freezing methods only for the variables vitamin C and beta carotene. The other variables underwent influence only from the factor storage time, which as it was increased, caused further alterations.
Out of the fruit-bearing trees natives of the Cerrado (Brazilian Savana) the peki tree stands out, whose fruits are known as the gold of Cerrado, for its high economic and nutritional value. The goal of this work was to evaluate the quality of peki fruit submitted to different times of cooking; different methods of freezing, times of storage and cooking after freezing and storage. With the increase of the time of cooking, decrease of firmness, soluble solids, color, minerals (potassium, sodium, zinc and iron), vitamin C, total carotenoids and beta-carotene were found in the fruit, while copper increased. pH, titrable acidity, minerals (phosphorus, calcium, magnesium, manganese and sulfur) and the proximate composition, with the exception of ash content which decreased with the time of cooking, were not influenced by that factor. In the cooking water, presence of minerals (potassium, sodium, zinc, iron) and of vitamin C was detected. Throughout six months of storage after air blast and statistic air freezing, it was observed that by preventing loss of liquid and preserving the L * value, content of vitamin C, total carotenoids and beta-carotene, the air blast freezing method becomes more efficient. The other variables underwent influence only from the factor storage time and it was found that with increasing the time, the alteration were greater. When cooked after air blast and statistic air freezing and after six months of storage, a significant difference was found between the two freezing methods only for the variables vitamin C and beta carotene. The other variables underwent influence only from the factor storage time, which as it was increased, caused further alterations.
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GONÇALVES, G. A. S. Qualidade dos frutos do pequizeiro (Caryocar brasiliense Camb.) submetidos aos processos de congelamento e cozimento. 2007. 146 p. Dissertação (Mestrado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2007.