Estudo do despolpamento de tamarindo (Tamarindus indica L.) e desenvolvimento de suco com acidez reduzida

• Autor(a) principal: Maia, Johnnathan Lima
• Data de Publicação: 2018
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/41257
• topic: Tamarindus indica L.; Despolpamento; Desacidificação; Aceitabilidade sensorial; Estabilidade

Tamarind (Tamarindus indica L.) is a fruit with market potential that has a high acidity, which may influence the acceptance of its products. In addition, there is little data regarding tamarind depulping process. The aim of this work was to study the depulping conditions of tamarind to obtain a higher yield in pulp and nutritional quality, besides the development of tamarind juice with reduced acidity and good sensory acceptability. The influence of water proportion, hydration time and temperature on the pulp yield in the depulping process was studied, and after determination of the best condition, it was prepared four treatments of tamarind juice, control with pH 2.5, and three levels of partial neutralization of acidity up to pH 3.0, 3.5, and 4.0. These treatments were evaluated regarding to overall acceptance and attribute intensity (brown color, tamarind flavor, earthy taste, sour taste, sweet taste, bitter taste, lumpiness and residual bitterness). The formulation with the best sensory result and the control were characterized in terms of physical-chemical properties and proximal composition, besides the study of the effect of the processing on the antioxidant compounds and storage stability for 180 days. The results indicated as the best depulping condition within the conditions evaluated, addition of water in a ratio of 1: 1 (m: v), hydration time of 2 hours and room temperature, resulting in a pulp yield of approximately 50%. Among the formulations evaluated, formulation C (pH 3.5) presented better sensorial acceptance (6.1), and alongside the control formulation A (pH 2.5), presented physical-chemical properties and proximal composition according to those required by legislation, and can be considered a source of fiber. Pasteurization decreased the content of polyphenols of formulation A by 8%, while deacidification decreased by 16%. However, the combination of the processes contributed to the stability of both formulations for 180 days at room temperature. Therefore, it was possible to define conditions for the depulping of the tamarind, combining good yield and quality of the obtained pulp. Moreover, the acidity reduction improved the acceptability of tamarind juice, making it more attractive, which is important for consumers and industry.