Changes in the physicochemical and microbiological properties of frozen araça pulp during storage
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Data
2013-02
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Resumo
Araça belongs to the Myrtaceae family and is popularly known as araçá-comum, araçá-azedo, or araçá-do-campo. Frozen fruit pulp is
of great importance for the food industry, which can produce it at the time of harvest, store it, and use it according to the demand of the
consumer market and/or as an ingredient in the formulation of products such as yogurt, candies, and ice creams among others. The aim of
this study was to evaluate the physical, chemical, and microbiological stability of frozen araça pulp during 12 months of frozen storage. It
was observed that the levels of moisture (90.55-88.75%), ash (0.34-0.26%) total soluble sugars (7.11-6.62%), sucrose (3.55-1.39%), soluble
pectin (0.24-0.23%), total pectin (0.5-0.46%), pH (3.82-2.31%), organic acids (698.12-122.25 μg.g–1 citric acid), and phenolic compounds
(6.22-0.00 mg GAE.100 g–1) decreased during storage, whereas the levels of protein (0.61-0.83%), lipids (0.14-0.38%), total carbohydrates
(8.36-9.78%), calorific value (37.14-45.86 kcal.100 g–1), reducing sugars (3.51-5.21%), soluble solids (5.17-6.0%), total antioxidant capacity
(6.89-35.13%), and color parameters (L*49.75-50.67; a*0.79-1.82 and b*22.5-25.19) increased over the one-year storage period. According
to the chemical and microbiological parameters assessed, the product can be stored for 12 months without loss of quality with addition of
citric acid as a preservative.
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Savanna fruits, Psidium guineans sw, Shelf-life, Frutos do Cerrado, Vida útil
Citação
DAMIANI, Carla; LAGE, Moacir Evandro; SILVA, Flávio Alves da; PEREIRA, Douglas Endrigo Perez; BECKER, Fernanda Salamoni; VILAS BOAS, Eduardo Valério de Barros. Changes in the physicochemical and microbiological properties of frozen araça pulp during storage. Ciência e Tecnologia de Alimentos, Campinas, v. 33, supl. 1, p. 19-27, Feb. 2013.