Estudo da vida-de-prateleira de fruta estruturada e desidratada obtida de polpa concentrada de mamão

Grizotto, Regina Kitagawa; Berbari, Shirley Aparecida Garcia; Moura, Sílvia Cristina Sobottka Rolim de; Claus, Melissa Lima

doi:10.1590/s0101-20612006000300035

Cited by 19 publications

(12 citation statements)

References 4 publications

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“…The results found in this work are consistent with the requirements of the fruit market of the "Solo" group, which is of the order of 11.5 °Brix (Fagundes & Yamanishi, 2001). Martins et al (2006) and Grizotto, Berbari, Moura and Claus (2006), observed that SS values should be 11.5 to 11.6 °Brix in the fruit pulp, being this dependent on the maturation stage at which the fruit is harvested (M. I. F. Chitarra & A. B. Chitarra, 2005).…”

Section: Resultssupporting

confidence: 89%

Obtaining and Evaluating New Hybrids of Papaya Tree

Nascimento¹,

Nascimento²,

Santos³

et al. 2018

JAS

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Due to the close genetic base in the papaya crop, the breeding programs seek new alternatives with agronomic characteristics desirable to the producer and fruit that meets the consumer desire. The objective of this work was to evaluate the behavior of new Hybrids in germplasm database maintenance units of the company Caliman Agrícola SA. The experiment was carried out in a randomized block design with 10 new elements (CP3 × SSAM; CP3 × UENF/Caliman 01; CP3 × JS 12; CP2 × SS32; JS 12 × SSAM) and one control, UENF/Caliman 01, four replicates and ten plants per plot. Tem hermaphrodite plants per plot were evaluated at eight and 12 months after planting, 16 characteristics focused on plant morphologies and biometry of fruits harvested at the maturation stage II (fruits with up to 25% of the yellow surface). The productivity of one year of harvest was also evaluated. Among the new hybrids evaluated, it is possible to detect the presence of productive characteristics and fruit quality that were interesting for the market, suggesting that they be evaluated for crop value and use for future launches as commercial hybrids. With interest for future market launch, we highlight CP3 × 72/12, CP2 × SS32, CP3 × Progeny Tainung and CP1 × Sekati which shows high average productivity.

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Section: Resultssupporting

confidence: 89%

Obtaining and Evaluating New Hybrids of Papaya Tree

Nascimento¹,

Nascimento²,

Santos³

et al. 2018

JAS

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“…That is, color change was less accelerated with increased temperature. Similar results were obtained by Ferreira et al (1999), for color degradation in water soluble annatto solution (23.9 kcal.mol -1 ), and Grizotto et al (2006), for the overall quality of fruit made from papaya (19.89 kcal.mol -1 ). Moura et al (2001) found values for activation energy of 8.0 kcal.mol q10 -1 and of 1.55 for instrumental color of strawberry pulp.…”

Section: Quantitative Descriptive Analysissupporting

confidence: 81%

Sensory stability of whole mango juice: influence of temperature and storage time

et al. 2012

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This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

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“…O conceito de alimento estruturado ou "designed food" ou "engineered food" refere-se a alimentos que são delineados de acordo com um planejamento, geralmente empregando-se matérias-primas de baixo custo, oriundas de frutas que se encontram fora de classificação para comercialização in natura ou excedentes de produção durante o período de safra, ou mesmo subprodutos de outras indústrias como, por exemplo, recortes de carnes, frango ou pescado, proteínas animais ou vegetais, em muitos casos, utilizando-se hidrocoloides (FIZMAN, 1992;GRIZOTTO et al, 2006).…”

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Elaboração e caracterização de estruturado obtido de polpa concentrada de cupuaçu

Oliveira¹,

Carvalho²,

Moreira³

et al. 2010

RCA

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ARTIGO www.ajaes.ufra.edu.brResumo: O objetivo deste trabalho foi elaborar um estruturado a partir de polpa concentrada de cupuaçu, avaliando-se o efeito da combinação de gelatina e pectina de baixa metoxilação nas características do gel da fruta. Realizou-se, na polpa de cupuaçu e nos estruturados obtidos, análi-ses de composição centesimal, atividade de água, pH, acidez titulável, sólidos solúveis (Brix°), açúcares totais e redutores e teor de vitamina C, além da análise sensorial dos produtos finais. Os resultados mostram que é possível estabelecer um procedimento tecnológico para a produção de fruta estruturada com alto teor de polpa, variando entre 78,24 a 81,43%. Optou-se pela formulação 3, como aquela de possível aplicação em escala industrial, pois foi a que apresentou melhor aceitação sensorial. De maneira geral, todas as formulações apresentaram-se como um produto final de textura firme, sem pegajosidade e saudável, tendo em vista seus teores de vitamina C (240,9 a 247,3 mg kg -1 ) e fibras (3,23 a 3,90%), considerados significativos do ponto de vista nutricional. Abstract:The aim was to develop a structured form of concentrated pulp cupuassu, evaluating the effect of the combination of gelatin and low methoxy pectin on the characteristics of the fruit gel. Analysis of chemical composition, water activity, pH, acidity, soluble solids (Brix °), total and reducing sugars and vitamin C was carried out on the pulp and structured cupuassu obtained, in addition to sensory analysis of the end products. The results show that it is possible to establish a technical procedure for production of structured fruit with high pulp cupuassu ranging from 78.24 to 81.43%. We opted for the third formulation for possible application on an industrial scale, because it was more acceptable in sensory terms. Generally, all the formulations provided a final product of firm texture without stickiness, and beneficial for health, in view its vitamin C (240,9 to 247,3 mg kg ) and fiber content (3, 23 to 3.90%).Oliveira et al. / Rev.

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Estudo da vida-de-prateleira de fruta estruturada e desidratada obtida de polpa concentrada de mamão

Cited by 19 publications

References 4 publications

Obtaining and Evaluating New Hybrids of Papaya Tree

Obtaining and Evaluating New Hybrids of Papaya Tree

Sensory stability of whole mango juice: influence of temperature and storage time

Elaboração e caracterização de estruturado obtido de polpa concentrada de cupuaçu

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