Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment

Detalhes bibliográficos
Autor(a) principal: Damasceno,L. F.
Data de Publicação: 2008
Outros Autores: Fernandes,F. A. N., Magalhães,M. M. A., Brito,E. S.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Chemical Engineering
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000200010
Resumo: "Cajuina" is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve "cajuina" from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained. To optimize color formation while maintaining high vitamin C and low 5-hydroxymethylfurfural (5-HMF) concentrations the thermal treatment of "cajuina" needs to be studied and the non enzymatic mechanism should be better understood and controlled. In this work the effect of thermal treatment on "cajuina" (clarified cashew apple juice) was studied at temperatures from 88°C to 121°C. Changes in color were measured and the variation in vitamin C, 5-hydroxymethylfurfural (5-HMF) and sugar content were used to evaluate non enzymatic browning. The kinetic models were used to optimize the thermal treatment to produce "cajuina" with an absorbance at 420 nm of 0.023.
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spelling Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatmentCajuinaNon enzymatic browningThermal treatmentOptimization"Cajuina" is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve "cajuina" from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained. To optimize color formation while maintaining high vitamin C and low 5-hydroxymethylfurfural (5-HMF) concentrations the thermal treatment of "cajuina" needs to be studied and the non enzymatic mechanism should be better understood and controlled. In this work the effect of thermal treatment on "cajuina" (clarified cashew apple juice) was studied at temperatures from 88°C to 121°C. Changes in color were measured and the variation in vitamin C, 5-hydroxymethylfurfural (5-HMF) and sugar content were used to evaluate non enzymatic browning. The kinetic models were used to optimize the thermal treatment to produce "cajuina" with an absorbance at 420 nm of 0.023.Brazilian Society of Chemical Engineering2008-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000200010Brazilian Journal of Chemical Engineering v.25 n.2 2008reponame:Brazilian Journal of Chemical Engineeringinstname:Associação Brasileira de Engenharia Química (ABEQ)instacron:ABEQ10.1590/S0104-66322008000200010info:eu-repo/semantics/openAccessDamasceno,L. F.Fernandes,F. A. N.Magalhães,M. M. A.Brito,E. S.eng2008-07-03T00:00:00Zoai:scielo:S0104-66322008000200010Revistahttps://www.scielo.br/j/bjce/https://old.scielo.br/oai/scielo-oai.phprgiudici@usp.br||rgiudici@usp.br1678-43830104-6632opendoar:2008-07-03T00:00Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ)false
dc.title.none.fl_str_mv Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment
title Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment
spellingShingle Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment
Damasceno,L. F.
Cajuina
Non enzymatic browning
Thermal treatment
Optimization
title_short Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment
title_full Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment
title_fullStr Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment
title_full_unstemmed Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment
title_sort Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment
author Damasceno,L. F.
author_facet Damasceno,L. F.
Fernandes,F. A. N.
Magalhães,M. M. A.
Brito,E. S.
author_role author
author2 Fernandes,F. A. N.
Magalhães,M. M. A.
Brito,E. S.
author2_role author
author
author
dc.contributor.author.fl_str_mv Damasceno,L. F.
Fernandes,F. A. N.
Magalhães,M. M. A.
Brito,E. S.
dc.subject.por.fl_str_mv Cajuina
Non enzymatic browning
Thermal treatment
Optimization
topic Cajuina
Non enzymatic browning
Thermal treatment
Optimization
description "Cajuina" is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve "cajuina" from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained. To optimize color formation while maintaining high vitamin C and low 5-hydroxymethylfurfural (5-HMF) concentrations the thermal treatment of "cajuina" needs to be studied and the non enzymatic mechanism should be better understood and controlled. In this work the effect of thermal treatment on "cajuina" (clarified cashew apple juice) was studied at temperatures from 88°C to 121°C. Changes in color were measured and the variation in vitamin C, 5-hydroxymethylfurfural (5-HMF) and sugar content were used to evaluate non enzymatic browning. The kinetic models were used to optimize the thermal treatment to produce "cajuina" with an absorbance at 420 nm of 0.023.
publishDate 2008
dc.date.none.fl_str_mv 2008-06-01
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=S0104-66322008000200010
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000200010
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0104-66322008000200010
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 Brazilian Society of Chemical Engineering
publisher.none.fl_str_mv Brazilian Society of Chemical Engineering
dc.source.none.fl_str_mv Brazilian Journal of Chemical Engineering v.25 n.2 2008
reponame:Brazilian Journal of Chemical Engineering
instname:Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
instname_str Associação Brasileira de Engenharia Química (ABEQ)
instacron_str ABEQ
institution ABEQ
reponame_str Brazilian Journal of Chemical Engineering
collection Brazilian Journal of Chemical Engineering
repository.name.fl_str_mv Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ)
repository.mail.fl_str_mv rgiudici@usp.br||rgiudici@usp.br
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