Aplicabilidade tecnológica da jabuticaba
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Data
2014-02-24
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Editor
Universidade Federal de Goiás
Resumo
Among the native species of importance in Brazil, stands out the jabuticabeira (Myrciaria sp),
but the jabuticaba, though popular throughout the country, does not quite have high
commercial value, because, after harvested, the fruit has a shelf life about three days. In order
to avoid losses, jabuticabas can be industrialized, but generally the processes of
industrialization generate appreciable amounts of bark and seeds, which represent
approximately 50 % of the fruit. Therefore, the objective of the study was to perform osmotic
dehydration followed by convective drying of jabuticaba’s peel in order to enjoy the
byproduct, and consequently develop of jabuticaba’s peel passes and crystallized and
subsequently evaluate the stability of the products. To define the best conditions of osmotic
dehydration response surface methodology, taking as independent variables temperature
(35.86 to 64.14°C) and sucrose concentration (45.86 to 74.14 ° Brix) was applied, and in
response to loss of water (PA), solid gain (GS) weight Loss (PP) and speed of sound gain
(Vgs). It was concluded that through osmotic dehydration with sucrose solution at 70° Brix
and 60°C, followed by drying at 60°C for 4h, it is possible to obtain jabuticaba´s peel passes
and crystallized with an average content humidity of 28% and low water activity (0.523). For
the study of jabuticaba´s peel passes and crystallized products were subjected to osmotic
dehydration, as quoted above, the drying process was carried out at three different
temperatures 60, 70 and 80ºC and stored at room temperature, protected from light during 12
months. Were evaluated the stability of jabuticaba´s peels passes and crystallized through
physical, chemical and microbiological analyzes. Was determined proximate composition,
soluble energy, solid value, total sugars, reducing and non-reducing sugars, pH, titratable
acidity, anthocyanins, phenolic compounds, antioxidant potential, condensed tannins and
hydrolysable color (a*, b*, L* and chroma), coliforms at 45º C , molds, yeasts and Salmonella
sp. The levels of anthocyanins, phenolics and antioxidant potential were the most affected by
temperature drying since these are sensitive to increasing temperature. As for microbiological
analyzes, the product remained stable during the storage period. It can be concluded that
dehydration of jabuticaba’s peel is a viable alternative to minimize the waste caused by large
losses during the season as well as being a product of high nutritional value.
Descrição
Palavras-chave
Co-produtos , Desidratação , Secagem , Estabilidade , Co-products , Dehydration , Drying , Stability
Citação
GARCIA, Lismaíra Gonçalves Caixeta. Aplicabilidade tecnológica da jabuticaba. 2014. 213 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2014.