Desidratação osmótica para obtenção de cagaita passa

Abstract

A cagaita é um fruto do cerrado globoso, de coloração amarelo-clara e contendo de 1 a 3 sementes brancas, envoltas em uma polpa levemente ácida. Apresenta um conteúdo apreciável de vitamina C, fibras e de carotenoides. O presente trabalho foi realizado com o objetivo de avaliar as condições de desidratação osmótica para a obtenção de passas de cagaita. O tratamento osmótico foi conduzido a 50°C e a 70°C, utilizando-se de soluções de sacarose a 45°Brix e a 65°Brix. Avaliaram-se os parâmetros perda de água, perda de massa e incorporação de sólidos, taxa de encolhimento e capacidade de rehidratação. As amostras desidratadas foram submetidas à avaliação sensorial aplicando-se um teste de aceitação. O estudo mostrou que houve maior perda de água, perda de massa e maior incorporação de sólidos solúveis nas amostras de cagaita desidratadas nas condições de 65°Brix a 70°C. A menor taxa de encolhimento e a maior capacidade de rehidratação foram observadas nas amostras desidratadas osmoticamente na solução de 45ºBrix a 50ºC. A análise sensorial evidenciou que a cagaita desidratada apresentou boa aceitação, constituindo uma opção válida de agregação de valor ao fruto. Document Object Identifier10.18067/jbfs.v2i4.82 Termos de indexação: Eugenia dysentericaQualidade Desidratação osmótica *Autor para correspondência carol_dms@uft.edu.br Osmotic dehydration to obtain cagaita raisins ABSTRACT-The cagaita is a fruit of cerrado, of pale yellow color and containing 1-3 white seeds, wrapped in a slightly acidic pulp. It presents a significant content of vitamin C, carotenoids and fibers. This work was carried out to evaluate the osmotic dehydration conditions for obtaining cagaita raisins. The osmotic treatment was conducted at 50 °C and 70 °C, without stirring, using sucrose solutions at 45 °Brix and 65 °Brix. Evaluated the loss of water parameters, weight loss and solids uptake, shrinkage and rehydration capacity. The dehydrated samples were subjected to sensory evaluation by applying an acceptance test. The study showed that there was a greater water loss, weight loss and increased incorporation of soluble solids in the dried samples cagaita under the conditions of 65 °Brix to 70 °C. The lower shrinkage rate and higher rehydration capacity were observed in osmotically dehydrated samples at 45 ºBrix solution at 50 °C. Sensory analysis showed that dehydrated cagaita showed good acceptance, constituting an option to add value to the fruit. Index terms: Campomanesia pubescens; quality; osmotic dehydration Copyright: © 2015 JBFS all rights. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.Financiamento: Os autores reportam que não houve suporte e auxílio financeiro. Conflito de interesse:Os autores declaram que não há conflito de interesse. INTRODUÇÃOO bioma Cerrado se destaca por apresentar uma elevada biodiversidade, com frutíferas nativas que são ...

Production and sensory evaluation of dried mango

“…High purchase intention was also verified by Silva et al (2015) for dried cagaita prepared by combining osmotic dehydration (45 to 65 ºBrix) and convective drying (50 to 70 ºC), with the highest frequencies for the scores "certainly would buy" and "probably would buy".…”

Propriedades físicas de uva Sugraone submetida a desidratação osmótica

“…Observa-se que para as determinações os coeficientes de variação foram inferiores a 20,74% e a fruta in natura apresentou os maiores valores de circularidade e esfericidade em relação à fruta desidratada, pois, uma vez que a fruta passa pelo processo de desidratação, tende a perder parte do seu formato original devido à perda de umidade. Silva et al (2015) realizaram a desidratação osmótica para obtenção da cagaita passa. O tratamento térmico foi conduzido de 50 °C e a 70 °C, utilizando-se de soluções de sacarose de 45 °Brix a 65 °Brix, observando-se que em ambos os tratamentos houve perde da água, perda de massa e incorporação de sólidos solúveis, o que explica a redução na circularidade e esfericidade.…”

The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

“…Dekopon (Citrus reticulata "Shinarui") were selected based on uniform maturation characteristic with peel color. The fruits were washed and sanitized with sodium hypochlorite solution [11] and stored at 7 °C (±2 °C) until the beginning of each experiment. The moisture content of the fresh dekopon (method 934.06, AOAC (2005)) was 5.92±0.01 kg H2O kg -1…”

“…The drying process followed a 2x2 factorial design to study the effects of air temperature variation (50 and 70 °C) [11] and the immersion or not of the samples in ethanol, as a pretreatment. Air velocity was keep at 2.00 m s -1 [12] .…”

“…The use of ethanol in direct contact with the sample, as pretreatment to convective drying, was studied by [10] during the drying of banana having the same effect in relation to the increase of the diffusivity allowing the pretreated experiments to present a lower drying time. With the application of the ethanol under the sample, a homogeneous mixture is formed (ethanol has hydroxyl that binds with water by hydrogen bond) and this mixture presents a higher vapor pressure when compared to the solution without ethanol, justifying the reduction of the drying process [10,11,17] . As the temperature of the air increases, a higher rate of drying occurs due to the greater mobility that the water reaches inside the pores, reducing the internal resistance to the transport of moisture [7] , and similar results are found in the literature [18,19].…”