Caracterización física, fisico-quimica y microbiologica de pulpas de umbu (Spondias tuberosa Arr. Cam.) obtenidas por métodos combinados.

• Autor(a) principal: BORGES, S. V.
• Data de Publicação: 2004
• Outros Autores: JORGE, E. C., CASTRO, F. T., AMORIM, E., CAVALCANTI, N. de B.
• Tipo de documento: Artigo
• Idioma: spa
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/154321
• topic: Característica física; Fisico-química; Umbu; Polpa; Processamento; Spondias Tuberosa

Unripe and ripe «urubu» iSpondias tuberosa Arr, Cam.) fruits were thennalIy processed and pulped and added same chemical preservants. Thc physical, chernical and microbiologicaI characterization were assayed in the products 01' different treatrnents. The results showed lha! thc pulps blanching at 100°C by 3 min and pasteurized at 63-65 °C by 30 mio resulting in good phytosatinary quality products. Th pulp yield was consider high (91 %) for unripe pulp and adequare for ripc puIp (50'%). The pasteurization induced at more dark pulp. incrcasing the a* y b" values. The addition of sucrosc aífecting the phystc-cherrucal properues and showing a dark product. for this reason nor recornmended for pulp preservation.