Efeito Da Adição De Ingredientes Na Cor De Polpa De Goiaba

Torrezan, Renata; Ferreira, Vera Lúcia Pupo; Yotsuyanagi, Katumi; Jardine, José Gilberto; Vitali, Alfredo de Almeida

doi:10.5380/cep.v18i2.1211

Cited by 5 publications

(10 citation statements)

References 3 publications

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“…In order to develop products with reduction of sucrose, substituents (polysaccharides) must have certain attributes, such as commercial availability, chemical compatibility with food constituents, easy solubility, chemical and thermal stability, as well as, but not limited to, the exemption of toxicity and unusual flavors (TORREZAN et al, 2000). Table 2 shows the results for L*, a*, and b* parameters for strawberry jelly samples due to storage period.…”

Section: According To the Ordinance Of 'Secretaria De Vigilância Em Smentioning

confidence: 99%

“…Strawberry has anthocyanin pigment, and its stability may be affected by other components of the fruit, such as ascorbic acid and phenolic components (MOURA et al, 2001). Regarding guava pulp, the color varies from yellow to red as a result of the presence of carotenoids (β-carotene and lycopene) (TORREZAN et al, 2000). Process conditions and storage period also influence color deterioration of products containing anthocyanin and carotenoids.…”

Section: Introductionmentioning

confidence: 99%

“…Visual impact does not involve objects form and aspect only, but also their color. In food industry, color constitutes an important parameter applied to quality control, since acceptance or rejection of a given food occurs mainly through human eyes (TORREZAN et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Color degradation kinetics in low-calorie strawberry and guava jellies

Moura¹,

Prati²,

Vissotto³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: According To the Ordinance Of 'Secretaria De Vigilância Em Smentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Color degradation kinetics in low-calorie strawberry and guava jellies

Moura¹,

Prati²,

Vissotto³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Torrezan et al (2000), estudando o efeito da adição de ingredientes na cor de polpas de fruta, observaram a diminuição da luminosidade (L*) em 60% nas polpas que apresentavam nível de adição de açúcar elevado, o que favoreceu a ocorrência de escurecimento não enzimático na polpa. A adição de substâncias como pectina e sacarose, antes do congelamento da polpa, diminui significativamente a variação da cor entre as amostras de uma mesma fruta (FERNANDES et al, 2009).…”

Section: Introductionunclassified

Aspectos físico-químicos e microbiológicos de polpas de frutas comercializadas em Petrolina (PE) e Juazeiro (BA)

Santos

Neto

Donzeli

2016

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Aspectos físico-químicos ResumoObjetivou-se com este trabalho avaliar as características físico-químicas e microbiológicas de polpas de frutas congeladas comercializadas em Petrolina (PE) e Juazeiro (BA). Para tanto, foram analisados sete sabores de quatro marcas de polpas de frutas (A, B, C e D) quanto ao número total de bolores e leveduras, coliformes totais e termotolerantes a 45 °C (fecais), pH, sólidos solúveis e cor. Os resultados obtidos para um mesmo sabor, das diferentes marcas, de quatro repetições, foram submetidos à análise de variância e comparação de médias pelo teste de Tukey, a 5% de significância. Os resultados de cada amostra foram comparados, individualmente, aos valores determinados pela legislação brasileira para cada sabor de polpa de fruta. Todas as marcas apresentaram características de sólidos solúveis e cor condizentes com a legislação, com pequenas variações entre marcas, a depender do sabor. A marca C apresentou amostras com valores elevados de bolores e leveduras em todos os sabores. Observou-se, ainda, valores de pH diferentes do estabelecido pela legislação nas polpas de manga e caju. Também foram detectados coliformes termotolerantes em polpas da marca C. Concluiu-se que 61,75% das polpas da marca C, 14,29% das polpas da marca A e 14,29% das polpas da marca D apresentaram-se impróprias para o consumo. Constatou-se também a necessidade de se estabelecerem, na legislação, padrões físico-químicos para polpas de abacaxi e tamarindo. Palavras-chave: Segurança alimentar; Bolores; Leveduras; Coliformes. SummaryThis study aimed to evaluate some physical, chemical and microbiological characteristics of frozen fruit pulps marketed in Petrolina (PE/Brazil) and Juazeiro (BA/Brazil). For this purpose seven flavours of four brands (A, B, C and D) of frozen fruit pulps were evaluated for the total number of moulds and yeasts, total coliforms and coliforms heat tolerant at 45 °C (faecal), pH, soluble solids and colour. The results obtained for the same flavour of different brands, with four repetitions, were submitted to an analysis of variance and the means compared using Tukey´s test (5% significance). Furthermore, the results were evaluated based on the Brazilian legislation for each type of fruit pulp. All the brands showed colours and total soluble solids which conformed with the legislation, with minor variations between brands depending on the flavour. The samples of brand C presented high levels of moulds and yeasts for all flavours and pH values different from those established by the Brazilian legislation for mango and cashew pulps. Faecal coliforms were also detected in the brand C pulps. It was concluded that 61.75% of brand C, 14.29% of brand A and 14.29% of brand D frozen fruit pulps were unfit for consumption. The need to establish physical and chemic...

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“…No caso da polpa de goiaba, a cor varia do amarelo ao vermelho como resultado da presença de carotenóides (bcaroteno e licopeno). (TORREZAN et al, 2000).…”

Section: Introductionunclassified

Avaliação Da Estabilidade De Geléias Light De Morango E De Goiaba

Moura¹,

Prati²,

Vissotto³

et al. 2009

Revista Brasileira De Engenharia De Biossistemas

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The objective of this research was to evaluate the stability of light strawberry and guava jellies stored in 240 g flint glass pots. For such, two formulas (1-strawberry jelly and 1-guava jelly) were prepared in the lab pilot plant (open pan with steam jacket) and measured the attributes such as pH, soluble solids, water activity, and syneresis. In order to evaluate the stability, the samples remained stored for 180 days in controlled temperature chambers -10°C (control) and 25°C (commercial sample) with light absence. At every 30-day intervals, sensorial analyses of the following elements were performed during 180 days: general aspect, color, fragrance, texture, and flavor. The most relevant results were obtained from that samples stored at 25ºC which showed the highest quality reduction, mainly on aspect, color and flavor attributes. The estimated shelf-life for light strawberry and guava jellies samples was 5 to 7 months.

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Efeito Da Adição De Ingredientes Na Cor De Polpa De Goiaba

Cited by 5 publications

References 3 publications

Color degradation kinetics in low-calorie strawberry and guava jellies

Color degradation kinetics in low-calorie strawberry and guava jellies

Aspectos físico-químicos e microbiológicos de polpas de frutas comercializadas em Petrolina (PE) e Juazeiro (BA)

Avaliação Da Estabilidade De Geléias Light De Morango E De Goiaba

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