Estabilidade da vitamina C em cagaita in natura e durante a estocagem da polpa e refresco
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Data
2008-03
Título da Revista
ISSN da Revista
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Editor
João Batista Duarte
Resumo
Fruits of cagaita, in different degrees of maturation
(unripe, semi-ripe and ripe), their pulp and juice were evaluated
considering the pH, titratable acidity, soluble solids and stability
of vitamin C. The pulp was frozen and stored at -18°C, for four
months, and analyzed once a month. The juice was refrigerated
at 4ºC, during the test period (24 hours), and analyzed five times
(0, 2, 4, 6, and 24 hours). Vitamin C contents were 26.84 mg/
100 g, 20.21 mg/100 g and 27.46 mg/100 g for the unripe, semiripe
and ripe fruits, respectively. In the period of storage, there
were slight differences between the initial and the final values of
pH and soluble solids, for frozen pulp and refrigerated juice,
while the vitamin C content showed a considerable reduction.
The storage of frozen pulp, for four months, and refrigerated
juice, for 24 hours, under experimental conditions, adversely
affected the vitamin C content, decreasing it in 33.7% and 56.2%,
respectively.
Descrição
Palavras-chave
Eugenia dysenterica, Polpa de fruta, Refresco, Vitamina C, Análises físico-químicas, Pulp, Juice, Vitamin C, Physicochemical analysis
Citação
SILVA, Mara Reis; SANTOS JÚNIOR, Raimundo Teles de Oliveira; FERREIRA, Carla Cristina da Conceição. Estabilidade da vitamina C em cagaita in natura
e durante a estocagem da polpa e refresco. Pesquisa Agropecuária Tropical, Goiânia, v. 38, n. 1, p. 44-52, jan./mar. 2008. Disponível em: <https://www.revistas.ufg.br/pat/article/view/3628/3419>.