Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/14317
Tipo do documento: Artigo
Título: Stability of frozen marolo pulp during storage
Autor: Damiani, Clarissa
Silva, Flávio Alves da
Lage, Moacir Evandro
Pereira, Douglas Endrigo Perez
Becker, Fernanda Salamoni
Vilas Boas, Eduardo Valério de Barros
Resumo: Marolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%), carbohydrates (12.1-10.15%), calorie (67.23-59.01 kcal), sucrose (2.50-1.29%), citric acid (435.63-197.5 μg.g –1 ), tartaric acid (4.38-1.88 μg.g –1 ) , acetic acid (470.38-279.25 μg.g –1 ), ascorbic acid (3.00-0.00 μg.g –1 ), total pectin (0.67-0.39%), pH (3.88-3.83), and b* chromaticity coordinates (24.85-20.53) decreased reduced during storage, whereas the levels of moisture (85.10-87.19%), color parameters (L* 58.89-62.62 and a* 5.37-7.86), reducing sugars (4.53-5.62%), total soluble sugars (7.1-7.36%), soluble solids (7.0-8.4 °Brix), total acidity (0.9-1.0%), malic acid (514.13-781.25 μg.g –1 ), soluble pectin (0.16-0.24%), and antioxidant (6.85-37.35% of DPPH discoloration) increased over the one-year of storage period. According to the physical, 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.
Palavras-chave: Savanna fruits
Shelf-life
Annona crassiflora Mart.
País: Brasil
Unidade acadêmica: Escola de Agronomia - EA (RG)
Citação: DAMIANI, Clarissa; SILVA, Flávio Alves da; LAGE, Moacir Evandro; PEREIRA, Douglas Endrigo Perez; BECKER, Fernanda Salamoni ; VILAS BOAS, Eduardo Valério de Barros. Stability of frozen marolo pulp during storage. Food Science and Technology, Campinas, v. 33, n. 4, p. 713-721, Oct./Dec. 2013.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.1590/S0101-20612013000400017
Identificador do documento: 10.1590/S0101-20612013000400017
URI: http://repositorio.bc.ufg.br/handle/ri/14317
Data de publicação: Dez-2013
Aparece nas coleções:EA - Artigos publicados em periódicos

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