Physico-chemical changes during extraction and clarification of guava juice

Detalhes bibliográficos
Autor(a) principal: Brasil, Isabella Montenegro
Data de Publicação: 1995
Outros Autores: Maia, Geraldo Arraes, de Figueiredo, Raimundo Wilane
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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spelling 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
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format article
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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)
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reponame_str Pesquisa Agropecuária Brasileira (Online)
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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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