Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , |
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=S0101-20612016000100024 |
Resumo: | Abstract The aim of this study was to evaluate the microbiological and sensory quality of the Jambu (Acmella oleracea L.) in natura and dried by cold air, and the determination of its drying curve. The microbiological analysis were performed to Salmonella spp, the coagulase-positive Staphylococcus, and coliforms in the both Jambu samples, at 45 °C. Tacacá, the typical food dish of Pará state, Brazil, has showed good consumer global acceptance in the sensory evaluation of Jambu in natura (score of 8.00 ± 1.46) and dried (score of 8.67 ± 0.66). Both samples, Jambu in natura and dried by cold air, were by the current legislation regarding the microbiological aspects, this is the absence of Salmonella spp, coagulase-positive Staphylococcus <1×101 CFU/g, and coliforms <3 MPN/g, at 45 °C. Thus, considering sensory and health aspects, the commercialization of dried Jambu becomes viable, facilitating its transportation and handling, as well as for reducing its vegetable mass. |
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Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulationJambuAcmella oleraceadehydration by cold airsensory acceptabilityAbstract The aim of this study was to evaluate the microbiological and sensory quality of the Jambu (Acmella oleracea L.) in natura and dried by cold air, and the determination of its drying curve. The microbiological analysis were performed to Salmonella spp, the coagulase-positive Staphylococcus, and coliforms in the both Jambu samples, at 45 °C. Tacacá, the typical food dish of Pará state, Brazil, has showed good consumer global acceptance in the sensory evaluation of Jambu in natura (score of 8.00 ± 1.46) and dried (score of 8.67 ± 0.66). Both samples, Jambu in natura and dried by cold air, were by the current legislation regarding the microbiological aspects, this is the absence of Salmonella spp, coagulase-positive Staphylococcus <1×101 CFU/g, and coliforms <3 MPN/g, at 45 °C. Thus, considering sensory and health aspects, the commercialization of dried Jambu becomes viable, facilitating its transportation and handling, as well as for reducing its vegetable mass.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100024Food Science and Technology v.36 n.1 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6827info:eu-repo/semantics/openAccessBARBOSA,Alan FrancoSABAA-SRUR,Dilcilene FagundesMAIA,José Guilherme SoaresSABAA-SRUR,Armando Ubirajara Oliveiraeng2016-04-12T00:00:00Zoai:scielo:S0101-20612016000100024Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-04-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation |
title |
Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation |
spellingShingle |
Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation BARBOSA,Alan Franco Jambu Acmella oleracea dehydration by cold air sensory acceptability |
title_short |
Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation |
title_full |
Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation |
title_fullStr |
Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation |
title_full_unstemmed |
Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation |
title_sort |
Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation |
author |
BARBOSA,Alan Franco |
author_facet |
BARBOSA,Alan Franco SABAA-SRUR,Dilcilene Fagundes MAIA,José Guilherme Soares SABAA-SRUR,Armando Ubirajara Oliveira |
author_role |
author |
author2 |
SABAA-SRUR,Dilcilene Fagundes MAIA,José Guilherme Soares SABAA-SRUR,Armando Ubirajara Oliveira |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
BARBOSA,Alan Franco SABAA-SRUR,Dilcilene Fagundes MAIA,José Guilherme Soares SABAA-SRUR,Armando Ubirajara Oliveira |
dc.subject.por.fl_str_mv |
Jambu Acmella oleracea dehydration by cold air sensory acceptability |
topic |
Jambu Acmella oleracea dehydration by cold air sensory acceptability |
description |
Abstract The aim of this study was to evaluate the microbiological and sensory quality of the Jambu (Acmella oleracea L.) in natura and dried by cold air, and the determination of its drying curve. The microbiological analysis were performed to Salmonella spp, the coagulase-positive Staphylococcus, and coliforms in the both Jambu samples, at 45 °C. Tacacá, the typical food dish of Pará state, Brazil, has showed good consumer global acceptance in the sensory evaluation of Jambu in natura (score of 8.00 ± 1.46) and dried (score of 8.67 ± 0.66). Both samples, Jambu in natura and dried by cold air, were by the current legislation regarding the microbiological aspects, this is the absence of Salmonella spp, coagulase-positive Staphylococcus <1×101 CFU/g, and coliforms <3 MPN/g, at 45 °C. Thus, considering sensory and health aspects, the commercialization of dried Jambu becomes viable, facilitating its transportation and handling, as well as for reducing its vegetable mass. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-03-01 |
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=S0101-20612016000100024 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100024 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.6827 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.36 n.1 2016 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126320417964032 |