Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663 |
Resumo: | In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the reduction in pH and increase in the moisture of the samples. The higher humidity allowed the mate to reach conditions near to market requirements abroad in approximately 60 days of maturation. |
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Brazilian Archives of Biology and Technology |
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Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturationYerba-mateearly maturationcolorIn Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the reduction in pH and increase in the moisture of the samples. The higher humidity allowed the mate to reach conditions near to market requirements abroad in approximately 60 days of maturation.Instituto de Tecnologia do Paraná - Tecpar2014-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663Brazilian Archives of Biology and Technology v.57 n.5 2014reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-8913201402076info:eu-repo/semantics/openAccessZaions,IvanorPicolo,Ana PaulaGonçalves,Itamar LuísBorges,Ana Claudia PiovezanValduga,Alice Teresaeng2015-10-08T00:00:00Zoai:scielo:S1516-89132014000500663Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2015-10-08T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation |
title |
Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation |
spellingShingle |
Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation Zaions,Ivanor Yerba-mate early maturation color |
title_short |
Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation |
title_full |
Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation |
title_fullStr |
Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation |
title_full_unstemmed |
Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation |
title_sort |
Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation |
author |
Zaions,Ivanor |
author_facet |
Zaions,Ivanor Picolo,Ana Paula Gonçalves,Itamar Luís Borges,Ana Claudia Piovezan Valduga,Alice Teresa |
author_role |
author |
author2 |
Picolo,Ana Paula Gonçalves,Itamar Luís Borges,Ana Claudia Piovezan Valduga,Alice Teresa |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Zaions,Ivanor Picolo,Ana Paula Gonçalves,Itamar Luís Borges,Ana Claudia Piovezan Valduga,Alice Teresa |
dc.subject.por.fl_str_mv |
Yerba-mate early maturation color |
topic |
Yerba-mate early maturation color |
description |
In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the reduction in pH and increase in the moisture of the samples. The higher humidity allowed the mate to reach conditions near to market requirements abroad in approximately 60 days of maturation. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-10-01 |
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=S1516-89132014000500663 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-8913201402076 |
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 |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.57 n.5 2014 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318276445995008 |