Avaliação Da Qualidade Físico-Química De Polpas De Fruta Congeladas Comercializadas Na Cidade De Cuiabá-Mt

Brasil, Alexandre Silva; Sigarini, Keyla dos Santos; Pardinho, Flávia Conceição; Faria, Rozilaine Aparecida Pelegrine Gomes de; Picanço, Nágela Farias Magave

doi:10.1590/0100-2945-253/14

Cited by 19 publications

(26 citation statements)

References 10 publications

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“…The vitamin C values obtained for passion fruit pulp also differed from those reported by Brasil et al (2016), who recorded levels of 7 to 8.8 mg per 100 g; however, there is no legally established minimum value with which to compare these findings.…”

Section: Characteristicscontrasting

confidence: 93%

“…Os valores para polpa de maracujá também diferiram dos resultados encontrados por Brasil et al (2016), os quais encontraram teores de vitamina C que variam entre 7 e 8,8 mg por 100 g, contudo, a legislação não preconiza valores mínimos para serem confrontados.…”

Section: Discussionunclassified

“…Acerola pulp was the closest to the minimum established; however, the other pulps studied did not comply with legislation. In a similar study, Brasil et al (2016) found that flaws in processing or distribution processes may be the cause of values below the legally stipulated minimum.…”

Section: Characteristicsmentioning

confidence: 95%

“…A polpa de acerola foi a que mais se aproximou do mínimo estabelecido, contudo, as demais, que não se enquadraram na legislação, apresentaram valores distantes do indicado. Brasil et al (2016), em estudo semelhante, consideram que falhas no processamento ou distribuição podem ser a causa para valores abaixo do mínimo da legislação.…”

Section: Characteristicsunclassified

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Characterization and quality assessment of frozen tropical fruit pulp

Nazareno

Acevedo

Cardoso

2019

AGRO@MBIENTE ON-LINE

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Given the increase in the production, commercialization andconsumption of fruit pulp in southwest Piauí state (PI), Brazil, research is needed to gain information on the composition of products already on the market. As such, this study aimed to assess the quality of fruit pulp based on standards established by current legislation. The pulps studied were acerola, cajá, cupuaçu, guava and passion fruit, which were thawed and homogenized. The samples were stored with three replications and the following assessed: total soluble solids (TSS), tritratable acidity (TA), pH and total vitamin C. The TSS (°Brix) and TA (% citric acid) values in acerola, cajá, cupuaçu, guava and passion fruit pulps were 5.20º and 1.02%, 3.20º and 0.86%, 13.24º and 2.42%, 4.80° and 0.64% and 6.20º and 2.41%, respectively. The pH values of acerola (3.00) and cupuaçu (3.02) pulps were in line with legislation (Ordinance 58, of August 30, 2016), whereas cajá (2.05), guava (2.72) and passion fruit (2.72) were below the established limit. With respect to vitamin C, acerola (1015.42 mg per 100 g), cajá (49.60 mg per 100 g), guava (29.0 mg per 100 g) and passion fruit (22.25 mg per 100 g) were in accordance with legislation, where as cupuaçu was below the legally stipulated content (11.68 mg per 100 g). All the pulps studied had at least one characteristic that did not meet the minimum legal requirement, which can be resolved by adopting good manufacturing practices that comply with legislation.

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Section: Characteristicscontrasting

confidence: 93%

Section: Discussionunclassified

Section: Characteristicsmentioning

confidence: 95%

Section: Characteristicsunclassified

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Characterization and quality assessment of frozen tropical fruit pulp

Nazareno

Acevedo

Cardoso

2019

AGRO@MBIENTE ON-LINE

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“…Nogueira et al (2007) justify that the increase of reducing sugars occurs possibly due to hydrolysis of the starch and inversion of sucrose in glucose and fructose. Ot is an important parameter in the production of fruits destined to the processing of juices and pulps, as it results in a better yield and sweet taste (Brasil et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing

Carrenho

Silva

Uebel³

et al. 2020

Food Sci. Technol

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This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 days after packaging in bugs and frozen storage at-20 °C) were obtained and submitted to the following analysesI: pH, total soluble solids (TSS), color (L*, c* and H°), acidity, ascorbic acid, glucose reducing sugars, total phenols, antioxidant potential by reducing DPPH (1,1-diphenyl-2-picrylhydrazyl) and microbiological parameters (Fungi, psychrotrophic bacteria and coliforms). There was interaction between batches and processing steps for all evaluated parameters, except phenols in acetone extract. The acidity of all batches verified was below of the minimum value recommended by current legislation. Sugars, acidity, ascorbic acid and color were negatively affected during processing. The phenolic compounds presented slight modifications, with a slight increase between the first two stages. Although the antioxidant potential presented variations, there was no single response profile for all batches. High microbial counts were observed after pulping, however there were considerable reductions throughout the processing/storage.

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Processamento caseiro de congelamento e descongelamento por microondas e sua relação com o conteúdo de vitaminas e minerais (revisando o uso de microondas e congelamento)

Kachani

Castro²,

Fisberg

2018

International Journal of Nutrology

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ResumoRevisamos um artigo de 2004 no qual avaliamos perdas vitamínicas e minerais utilizando congelamento e o uso de microondas. O congelamento é a maneira mais natural de conservação dos alimentos, pois não produz alterações sensoriais quando os alimentos já estão pré-cozidos e cozidos. Entretanto, se os alimentos estiverem ainda crus, o congelamento deve ser conduzido o mais rápido possível, para evitar a formação de cristais de gelo que possam romper com a estrutura do alimento e alterar sua textura, sabor, cor, e até mesmo o odor. O congelamento também poderá impedir e/ou reduzir a ação de microrganismos, do oxigênio e de enzimas que poderiam acelerar o processo de degradação, sempre que for manipulado com condições higiênico-sanitárias adequadas. O forno microondas utiliza micro radiação—radiação de ondas curtas e de baixa frequência—para esquentar a comida. Ele faz com que as moléculas de água presentes nos alimentos vibrem, assim gerando calor, que se espalha em torno das moléculas dos alimentos, aquecendo-as e cozinhando-as.( Komaroff, 2015) Sabe-se hoje que o aquecimento rápido proporcionado pelo forno de microondas é um dos menos danosos aos nutrientes. Isso se dá porque quanto mais tempo se leva para cozinhar os alimentos, maior a chance de se “quebrar”, desnaturar ou desestabilizar os nutrientes. O fato de não haver necessidade de acrescentar água para o cozimento dos alimentos também faz com que as vitaminas hidrossolúveis sejam preservadas. Portanto, não há perdas evidentes e importantes de minerais e vitaminas com o uso destas técnicas.

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Avaliação Da Qualidade Físico-Química De Polpas De Fruta Congeladas Comercializadas Na Cidade De Cuiabá-Mt

Cited by 19 publications

References 10 publications

Characterization and quality assessment of frozen tropical fruit pulp

Characterization and quality assessment of frozen tropical fruit pulp

Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing

Processamento caseiro de congelamento e descongelamento por microondas e sua relação com o conteúdo de vitaminas e minerais (revisando o uso de microondas e congelamento)

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