Storage stability of cashew apple juice preserved by hot fill and aseptic processes

Detalhes bibliográficos
Autor(a) principal: Costa,Maria Cecília Oliveira
Data de Publicação: 2003
Outros Autores: Maia,Geraldo Arraes, Figueiredo,Raimundo Wilane de, Souza Filho,Men de Sá Moreira de, Brasil,Isabella Montenegro
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000400020
Resumo: Cashew (Anacardium occidentale L.) apples from Pacajus, Ceará State, Brazil, were processed into high pulp content juice. The juice was packed either by hot fill or an aseptic process and evaluated for physical, physical-chemical, and sensorial changes during a 12-month storage period at room temperature. The results indicated that pH, soluble solids, total acidity, total sugar content and color did not change significantly during storage nor were affected by the type of filling. The sensorial analysis showed that juice acceptance remained high throughout the storage period regardless of the filling system. Differences in juice viscosity persisted between both processes.
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spelling Storage stability of cashew apple juice preserved by hot fill and aseptic processescashew apple juicestorageprocessingCashew (Anacardium occidentale L.) apples from Pacajus, Ceará State, Brazil, were processed into high pulp content juice. The juice was packed either by hot fill or an aseptic process and evaluated for physical, physical-chemical, and sensorial changes during a 12-month storage period at room temperature. The results indicated that pH, soluble solids, total acidity, total sugar content and color did not change significantly during storage nor were affected by the type of filling. The sensorial analysis showed that juice acceptance remained high throughout the storage period regardless of the filling system. Differences in juice viscosity persisted between both processes.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2003-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000400020Food Science and Technology v.23 suppl.0 2003reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612003000400020info:eu-repo/semantics/openAccessCosta,Maria Cecília OliveiraMaia,Geraldo ArraesFigueiredo,Raimundo Wilane deSouza Filho,Men de Sá Moreira deBrasil,Isabella Montenegroeng2004-07-13T00:00:00Zoai:scielo:S0101-20612003000400020Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2004-07-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Storage stability of cashew apple juice preserved by hot fill and aseptic processes
title Storage stability of cashew apple juice preserved by hot fill and aseptic processes
spellingShingle Storage stability of cashew apple juice preserved by hot fill and aseptic processes
Costa,Maria Cecília Oliveira
cashew apple juice
storage
processing
title_short Storage stability of cashew apple juice preserved by hot fill and aseptic processes
title_full Storage stability of cashew apple juice preserved by hot fill and aseptic processes
title_fullStr Storage stability of cashew apple juice preserved by hot fill and aseptic processes
title_full_unstemmed Storage stability of cashew apple juice preserved by hot fill and aseptic processes
title_sort Storage stability of cashew apple juice preserved by hot fill and aseptic processes
author Costa,Maria Cecília Oliveira
author_facet Costa,Maria Cecília Oliveira
Maia,Geraldo Arraes
Figueiredo,Raimundo Wilane de
Souza Filho,Men de Sá Moreira de
Brasil,Isabella Montenegro
author_role author
author2 Maia,Geraldo Arraes
Figueiredo,Raimundo Wilane de
Souza Filho,Men de Sá Moreira de
Brasil,Isabella Montenegro
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Costa,Maria Cecília Oliveira
Maia,Geraldo Arraes
Figueiredo,Raimundo Wilane de
Souza Filho,Men de Sá Moreira de
Brasil,Isabella Montenegro
dc.subject.por.fl_str_mv cashew apple juice
storage
processing
topic cashew apple juice
storage
processing
description Cashew (Anacardium occidentale L.) apples from Pacajus, Ceará State, Brazil, were processed into high pulp content juice. The juice was packed either by hot fill or an aseptic process and evaluated for physical, physical-chemical, and sensorial changes during a 12-month storage period at room temperature. The results indicated that pH, soluble solids, total acidity, total sugar content and color did not change significantly during storage nor were affected by the type of filling. The sensorial analysis showed that juice acceptance remained high throughout the storage period regardless of the filling system. Differences in juice viscosity persisted between both processes.
publishDate 2003
dc.date.none.fl_str_mv 2003-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000400020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000400020
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612003000400020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.23 suppl.0 2003
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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