Physico-chemical changes during extraction and clarification of guava juice
Autor(a) principal: | |
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Data de Publicação: | 1995 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Pesquisa Agropecuária Brasileira (Online) |
Texto Completo: | https://seer.sct.embrapa.br/index.php/pab/article/view/4402 |
Resumo: | Pink guavas (Psidium guajava L. var. pomifera) from Ibiapaba plateau (SerraGrande), in Ubajara county, CE, Brazil, were used in this work. The liquefaction of the pulp was done with 600 ppm of a pectinoiytic enzyme at 45o C for 120 min. The pulp so treated was pressed and the pressed juice was clarified using Baykisol-30 and Hydrogel as fining agents. There were statistically significant changes during the processing of the clear guava juice conceming pH, viscosity, acidity, soluble solids, reducing sugar, ascorbic acid, tannins, colour and turbidity in each phase of the processing: natural pulp, pulp treated by enzyme, cloudy juice, clear juice and clear juice preserved by Hot-Pack method. A significant decrease (62.92%) of viscosity and an increase in the rate of solids (25.74%), reducing sugars (275.10%), ascorbic acid (6.65%) and tannins (11.53%) between the two first phases of the processing were observed. As for colour and turbidity, an absorbance decrease occurred between the integral juice (95.30%) and the clarified juice (96.49%). |
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Physico-chemical changes during extraction and clarification of guava juiceMudanças físico-químicas durante a extração e clarificação de suco de goiaba (Psidium guajava L. var. pomifera)pink guava; fruit processing; pulpgoiaba vermelha; processamento da fruta; polpaPink guavas (Psidium guajava L. var. pomifera) from Ibiapaba plateau (SerraGrande), in Ubajara county, CE, Brazil, were used in this work. The liquefaction of the pulp was done with 600 ppm of a pectinoiytic enzyme at 45o C for 120 min. The pulp so treated was pressed and the pressed juice was clarified using Baykisol-30 and Hydrogel as fining agents. There were statistically significant changes during the processing of the clear guava juice conceming pH, viscosity, acidity, soluble solids, reducing sugar, ascorbic acid, tannins, colour and turbidity in each phase of the processing: natural pulp, pulp treated by enzyme, cloudy juice, clear juice and clear juice preserved by Hot-Pack method. A significant decrease (62.92%) of viscosity and an increase in the rate of solids (25.74%), reducing sugars (275.10%), ascorbic acid (6.65%) and tannins (11.53%) between the two first phases of the processing were observed. As for colour and turbidity, an absorbance decrease occurred between the integral juice (95.30%) and the clarified juice (96.49%).Goiabas vermelhas (Psidium guajava L. var. pomifera) provenientes de cultivares da Serra da Ibiapaba (Serra Grande), localizada em Ubajara, CE, foram empregadas como matéria-prima neste trabalho. Realizou-se o tratamento de liqüefação da polpa, utilizando-se 600 ppm de enzima pectinolítica a 45o C, durante 120 minutos. A clarificação do suco extraído foi efetuada empregando-se Baykisol-30 e Hidrogel como agentes fining. Ocorreram modificações estatisticamente significativas durante o processamento do suco de goiaba clarificado em todas as variáveis estudadas (pH, viscosidade, acidez total, sólidos solúveis, açúcares redutores, ácido ascórbico, taninos, cor e turbidez) em cada fase do processamento: polpa in natura, polpa tratada com enzima, suco integral, suco clarificado e suco clarificado preservado pelo método Hot-Pack. Observou-se um decréscimo significante (62,92%) da viscosidade e um acréscimo no teor de sólidos solúveis (25,74%), açúcares redutores (275, 10%), ácido ascórbico (6,65%) e taninos (11,53%) entre as duas primeiras fases do processamento. Em relação à cor e turbidez, ocorreu um decréscimo na absorbância, entre as fases de suco integral e suco clarificado, de 95,30% e 96,49%, respectivamente.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraBrasil, Isabella MontenegroMaia, Geraldo Arraesde Figueiredo, Raimundo Wilane1995-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/4402Pesquisa Agropecuaria Brasileira; v.30, n.8, ago. 1995; 1097-1106Pesquisa Agropecuária Brasileira; v.30, n.8, ago. 1995; 1097-11061678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/4402/1688info:eu-repo/semantics/openAccess2011-08-25T12:58:56Zoai:ojs.seer.sct.embrapa.br:article/4402Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2011-08-25T12:58:56Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Physico-chemical changes during extraction and clarification of guava juice Mudanças físico-químicas durante a extração e clarificação de suco de goiaba (Psidium guajava L. var. pomifera) |
title |
Physico-chemical changes during extraction and clarification of guava juice |
spellingShingle |
Physico-chemical changes during extraction and clarification of guava juice Brasil, Isabella Montenegro pink guava; fruit processing; pulp goiaba vermelha; processamento da fruta; polpa |
title_short |
Physico-chemical changes during extraction and clarification of guava juice |
title_full |
Physico-chemical changes during extraction and clarification of guava juice |
title_fullStr |
Physico-chemical changes during extraction and clarification of guava juice |
title_full_unstemmed |
Physico-chemical changes during extraction and clarification of guava juice |
title_sort |
Physico-chemical changes during extraction and clarification of guava juice |
author |
Brasil, Isabella Montenegro |
author_facet |
Brasil, Isabella Montenegro Maia, Geraldo Arraes de Figueiredo, Raimundo Wilane |
author_role |
author |
author2 |
Maia, Geraldo Arraes de Figueiredo, Raimundo Wilane |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Brasil, Isabella Montenegro Maia, Geraldo Arraes de Figueiredo, Raimundo Wilane |
dc.subject.por.fl_str_mv |
pink guava; fruit processing; pulp goiaba vermelha; processamento da fruta; polpa |
topic |
pink guava; fruit processing; pulp goiaba vermelha; processamento da fruta; polpa |
description |
Pink guavas (Psidium guajava L. var. pomifera) from Ibiapaba plateau (SerraGrande), in Ubajara county, CE, Brazil, were used in this work. The liquefaction of the pulp was done with 600 ppm of a pectinoiytic enzyme at 45o C for 120 min. The pulp so treated was pressed and the pressed juice was clarified using Baykisol-30 and Hydrogel as fining agents. There were statistically significant changes during the processing of the clear guava juice conceming pH, viscosity, acidity, soluble solids, reducing sugar, ascorbic acid, tannins, colour and turbidity in each phase of the processing: natural pulp, pulp treated by enzyme, cloudy juice, clear juice and clear juice preserved by Hot-Pack method. A significant decrease (62.92%) of viscosity and an increase in the rate of solids (25.74%), reducing sugars (275.10%), ascorbic acid (6.65%) and tannins (11.53%) between the two first phases of the processing were observed. As for colour and turbidity, an absorbance decrease occurred between the integral juice (95.30%) and the clarified juice (96.49%). |
publishDate |
1995 |
dc.date.none.fl_str_mv |
1995-08-01 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/4402 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/4402 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/4402/1688 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
dc.source.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira; v.30, n.8, ago. 1995; 1097-1106 Pesquisa Agropecuária Brasileira; v.30, n.8, ago. 1995; 1097-1106 1678-3921 0100-104x reponame:Pesquisa Agropecuária Brasileira (Online) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Pesquisa Agropecuária Brasileira (Online) |
collection |
Pesquisa Agropecuária Brasileira (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
pab@sct.embrapa.br || sct.pab@embrapa.br |
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