Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp

• Autor(a) principal: Oliveira,Emanuelle Araújo de
• Data de Publicação: 2011
• Outros Autores: Borges,Soraia Vilela, Furtado,Ângela Aparecida Lemos, Modesta,Regina Célia Della, Godoy,Ronoel de Oliveira
• 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=S0101-20612011000400015
• topic: food quality; chemical composition; food processing; fruit; sensory analysis; physical properties

Umbu pulp is an important product in the economy of the northeastern region of Brazil, and its preservation can be ensured by heat treatment. A complete factorial design with 2 factors (time and temperature) and 3 central points was used to verify the effect of the HTST process on the physicochemical, chemical, physical, microbiological, and sensory qualities of umbu pulps. The results showed that the heat treatments applied resulted in products without significant alterations on the physicochemical, chemical, and microbiological characteristics. With respect to color, the parameters L and a* were altered by increases in temperature indicating by darkening of color. The sensory evaluation indicated that a treatment of 88 °C for 10 seconds was the best processing condition due to the greater similarity of the resulting product to the reference sample (blanched pulp).