Ação de hidrocoloides na estabilidade física de suco tropical de cagaita pronto para consumo

Abstract

Cagaita is a native fruit of the cerrado and highly perishable, so one way to maintain its consumption is to process it. Fruit processing for pulp, juice and nectar processing has grown in recent years, consumption has increased due to the practicality and also the variability of flavors found in the market. One of the major problems in the production of juices is to ensure the stability of the dispersion for this, commercially the hydrocolloids have been used. The objective of this study was to elaborate a tropical juice of cagaita with 35% of pulp already sweetened and ready for consumption, pasteurized at 85 ° C and added with hydrocolloids. The study was carried out in a factorial scheme (3 x 1 x 4), with three hydrocolloids (guar gum, gellan gum and pectin), a treatment temperature (85 ºC) and four pasteurisation times (0, 2, 5 and 10 minutes) . The physicochemical evaluations of the juice were pH, soluble solids, acidity and ratio, a qualitative enzymatic evaluation was carried out and the physical stability test was performed at 0, 24 and 48 hours after pasteurisation. It was noted that the acidity and sweetness balance is high for the hydrocolloid formulations (ratio 17) and that the acidity is characteristic of the fruit. Decantation from 24 to 48 hours is not altered and the best treatments involve use of gellan gum with pasteurization for 2 to 5 minutes.