Avaliação cinética de comportamento de componentes do baru (Dipteryx alata Vog.) para estudo da vida de prateleira da polpa do fruto
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2008-08-15
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Universidade Federal de Goiás
Resumo
The work aimed to achieve the kinetic study of the physical and chemical characteristics of
the pulp baru, through physical and chemical analyses, with focus on tannins, for 6 months of
storage. We used two treatments, washing fruits of barus with and without sanitation, both
stored in plastic boxes with circulating air, clean and a place under the sun and at room
temperature. The proximate composition of the pulp baru occurred in two stages: beginning
and end of the study. There was fortnightly analyses in the first 45 days and then of forty-five
to forty-five days, for 6 months. It was evaluated in the pulp content of tannins, total and
reducing sugars, color and proof of rancidity, and the whole fruit weight and size; addition to
microbiological analyses of pulp at each time of storage. There was also a sensory analysis of
acceptance of dry biscuit, with and without the replacement of 25% for wheat flour by pulp
baru, three times of storage. The results were analyzed using analysis of variance (ANAVA)
and Tukey's test (P<0.05). In compositions centesimals observed that the levels of moisture
and fibre increased significantly (P<0.05) at the end of the study, while the level of lipids
decreased significantly (P<0.05) and the content of protein has remained equal. The levels of
reducing sugars and totals have increased over the period of storage. To this total sugar
content increased from 22.70% to 47.02% and 23.18% to 48.18% for pulp washing with and
without sanitation, respectively. We have increased significantly reducing sugars (P<0.05)
over the storage more than 2.5 times for the two parameters evaluated. The content of tannins
decreased until the third time, since there is more of that component to the 46 days of storage.
It was found that the stage of hygiene caused a decrease in the level of tannins, giving the fruit
pulp with hygiene always a lower value for this compound, conversely to what happened with
the color of the raw material. The physical parameters of fruit showed no significant
differences (P>0.05) to the end of the study. The survey showed that store barus in hygienic
conditions increases the shelf life of the flesh of the fruit.
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MENDONÇA, Aline Luiz de. Evaluation of kinetic behavior of components of baru (Dipteryx alata Vog.) Study for the shelf life of fruit pulp. 2008. 63 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2008.