Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/95 |
Resumo: | Due to an increase in the production of apples in Brazil, a surplus of the consumption in natura can be destined to the industrialization. Apple juices are an interesting alternative of using the fruits. The aromatic components are distributed in the fruit and the processing can influence their composition. Besides, the responsible enzymes for darkening and off-flavor must be inhibited or eliminated to improve the quality of the juices. Apples of the Fuji and Gala varieties were processed with the peel and without the peel to obtain clarified juices through pectinolytics enzymes and treatment with gelatin and bentonite. The apples and the obtained juices were submitted to physical-chemistries, microbiological, sensorial and yield analyses. Results of the microbiological analyses showed the efficiency of the processing and of the thermal treatment adopted. Due to the fact that the physical-chemical attributes and the acceptance have not differed in a significant way in the juices with and without the peel, it can be concluded that the processing of clarified juices with the peel is the most suitable, once they allow a higher yield. |
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Evaluating the influence of the peel in processing clarified Fuji and Gala apple juicesAvaliação da influência da casca no processamento de sucos clarificados de maçãs Fuji e Gala - DOI: 10.4025/actascitechnol.v29i1.95sucos de maçãclarificaçãoavaliação da qualidadeDue to an increase in the production of apples in Brazil, a surplus of the consumption in natura can be destined to the industrialization. Apple juices are an interesting alternative of using the fruits. The aromatic components are distributed in the fruit and the processing can influence their composition. Besides, the responsible enzymes for darkening and off-flavor must be inhibited or eliminated to improve the quality of the juices. Apples of the Fuji and Gala varieties were processed with the peel and without the peel to obtain clarified juices through pectinolytics enzymes and treatment with gelatin and bentonite. The apples and the obtained juices were submitted to physical-chemistries, microbiological, sensorial and yield analyses. Results of the microbiological analyses showed the efficiency of the processing and of the thermal treatment adopted. Due to the fact that the physical-chemical attributes and the acceptance have not differed in a significant way in the juices with and without the peel, it can be concluded that the processing of clarified juices with the peel is the most suitable, once they allow a higher yield.Devido ao aumento da produção de maçãs no Brasil, um excedente do consumo in natura pode ser destinado à industrialização. Os sucos de maçãs são uma interessante alternativa de aproveitamento de frutas. Os componentes aromáticos estão distribuídos na fruta e o processamento pode influenciar a sua composição. Além disso, as enzimas responsáveis por escurecimento e off-flavor devem ser inibidas ou eliminadas para melhorar a qualidade dos sucos. Maçãs das variedades Fuji e Gala foram processadas com a casca e sem a casca para obtenção de sucos clarificados através de enzimas pectinolíticas e tratamento com gelatina e bentonita. As maçãs e os sucos obtidos foram submetidos a análises físico-químicas, microbiológicas, sensoriais e de rendimento. Os resultados das análises microbiológicas mostraram a eficiência do processamento e do tratamento térmico adotado. Pelo fato dos atributos físico-químicos e a aceitabilidade global, nos sucos com e sem a casca, não terem diferido de forma significativa (nível de significância de 5%), pode-se concluir que o processamento de sucos clarificados com a casca é o mais indicado, uma vez que assim obtêm-se rendimentos superiores.Universidade Estadual De Maringá2007-12-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/9510.4025/actascitechnol.v29i1.95Acta Scientiarum. Technology; Vol 29 No 1 (2007); 91-97Acta Scientiarum. Technology; v. 29 n. 1 (2007); 91-971806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/95/43Danesi, Eliane Dalva GodoyFukuji, Tatiana ShizueAlves, Gisele LetíciaOliveira, Rita Cristina Galli deLino, Mariana ConsoniPraça, Vanessa Augustoinfo:eu-repo/semantics/openAccess2024-05-17T13:02:26Zoai:periodicos.uem.br/ojs:article/95Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:02:26Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices Avaliação da influência da casca no processamento de sucos clarificados de maçãs Fuji e Gala - DOI: 10.4025/actascitechnol.v29i1.95 |
title |
Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices |
spellingShingle |
Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices Danesi, Eliane Dalva Godoy sucos de maçã clarificação avaliação da qualidade |
title_short |
Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices |
title_full |
Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices |
title_fullStr |
Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices |
title_full_unstemmed |
Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices |
title_sort |
Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices |
author |
Danesi, Eliane Dalva Godoy |
author_facet |
Danesi, Eliane Dalva Godoy Fukuji, Tatiana Shizue Alves, Gisele Letícia Oliveira, Rita Cristina Galli de Lino, Mariana Consoni Praça, Vanessa Augusto |
author_role |
author |
author2 |
Fukuji, Tatiana Shizue Alves, Gisele Letícia Oliveira, Rita Cristina Galli de Lino, Mariana Consoni Praça, Vanessa Augusto |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Danesi, Eliane Dalva Godoy Fukuji, Tatiana Shizue Alves, Gisele Letícia Oliveira, Rita Cristina Galli de Lino, Mariana Consoni Praça, Vanessa Augusto |
dc.subject.por.fl_str_mv |
sucos de maçã clarificação avaliação da qualidade |
topic |
sucos de maçã clarificação avaliação da qualidade |
description |
Due to an increase in the production of apples in Brazil, a surplus of the consumption in natura can be destined to the industrialization. Apple juices are an interesting alternative of using the fruits. The aromatic components are distributed in the fruit and the processing can influence their composition. Besides, the responsible enzymes for darkening and off-flavor must be inhibited or eliminated to improve the quality of the juices. Apples of the Fuji and Gala varieties were processed with the peel and without the peel to obtain clarified juices through pectinolytics enzymes and treatment with gelatin and bentonite. The apples and the obtained juices were submitted to physical-chemistries, microbiological, sensorial and yield analyses. Results of the microbiological analyses showed the efficiency of the processing and of the thermal treatment adopted. Due to the fact that the physical-chemical attributes and the acceptance have not differed in a significant way in the juices with and without the peel, it can be concluded that the processing of clarified juices with the peel is the most suitable, once they allow a higher yield. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-12-18 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/95 10.4025/actascitechnol.v29i1.95 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/95 |
identifier_str_mv |
10.4025/actascitechnol.v29i1.95 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/95/43 |
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 |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 29 No 1 (2007); 91-97 Acta Scientiarum. Technology; v. 29 n. 1 (2007); 91-97 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315331424976896 |