Aproveitamento alimentar de jambolão
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Data
2015-02-10
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Universidade Federal de Goiás
Resumo
The fruits are known to be natural sources of antioxidants, among which are Vitamin C and E,
carotenoids and phenolic compounds responsible for the prevention of various diseases in
humans when consumed. But some fruit species are little known / exploited so little advantage.
The objective of this study was to evaluate the morphology, nutritional quality, sensory and
functional, technological point of view, the use of fruit jambolan in the production of pulp for
the production of nectar and sherbets. The samples were collected in 5 different regions (Region
1 – North, Region 2 - South, Region 3 - Center, Region 4 – East and Region 5 - West) in
Goiânia-GO, and were later processed into pulp for generation of products. For the
morphological and physical analysis were selected 60 fruits (60 repetitions) of each region and
conducted correlation analysis between physical and morphological properties of the fruit, after
the fruits analyzes were pulped, and the pulps of each region were divided into 4 lots (4
repetitions) for physical analysis, chemical, bioactive compounds and chemical composition.
The analyzes were performed on 4 replications and in triplicate. For product formulations
simplex experimental design was used, varying the concentrations of water, sugar and jambolan
pulp for nectar. For sherbets varied concentrations of milk, sugar and jambolan pulp. Through
the physical, chemical and technical characteristics on the products could be performed to
determine the influence of these ingredients in each formulation. The greatest desirability
formulation was determined by the desirability test, compared with a commercial product, and
using the sensory analysis of each product. Confronted the predicted results with those
analyzed, the greater desirability formulation, validating the model chosen. Characterized the
most desirable formulation as its chemical composition and the content of bioactive
compounds. The results indicated the correlation analysis, there is a strong positive correlation
above 80%, among the largest diameter (D1), smaller diameter (D2), length (H1) and fruit
volume (VF) with the fruit mass (MF). The color of jambolan pulps are related to the degree of
fruit ripening by changing the content of anthocyanins, and the pulp of fruits jambolan and
highlighted as a source of anthocyanins and vitamin C. jambolan pulp showed high humidity
and low in lipids. Sherbets showed non-Newtonian and pseudoplastic behavior, and the model
that best fit was the Herschel-Bulkley model. The influence of ingredients in the formulations
of sherbets indicated that high levels of sugar are related to increased melt rate, elasticity,
cohesiveness and brightness. The consumption of sherbets jambolan can be recommended due
to the nutritional value and the presence of phenolic compound (96.86mg eq. AG mg-1). AT,
SST, SST / AT, color and VA changed according to variations in ingredients in nectars
formulations. The nectar jambolan showed high content of phenolic compounds (104.70mg Eq.
AG g-1) and high antioxidant capacity and may offer health benefits.
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SOARES, J. C. Aproveitamento alimentar de jambolão. 2015. 208 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2015.