Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerrado
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/9632 |
Resumo: | This work was carried out aimed to monitor the effect of temperature and storage time on chemical, physical and microbiological characteristics in the sweet mixed dietary and functional of cerrado fruits. Different formulations previously were developed of sweets mixed with pulps from cerrado fruits as: marolo, sweet passion fruit, soursop, murici and genipap, the sweet samples were previously submitted to sensory evaluation in order to reach the best formulation of sweet mixed. After sensory testing results the sweet mixed formulation chosen was the one that had in its composition pulps: marolo, sweet passion fruit and soursop plus other ingredients: polydextrose, fructo-oligosaccharide, carrageenan gum, locust bean gum, pectin of low methoxyl content, citric acid and potassium sorbate, sucralose, acesulfame-K. Polydextrose and fructo-oligosaccharide additions in the concentrations used become functional. The development steps were as follows: (1) in this study to evaluate chemical, physical, physico-chemical, microbiological and centesimal of fruit pulp (marolo, sweet passion fruit and soursop) used in the formulation as well the sweet mixed characterization at time zero. (2) To evaluate chemical, physico-chemical and microbiological analysis in sweet mixed stored for 180 days in BODs at temperatures 25°C and 35°C, in order to verify the changes that occurred in the sweet mixed compared to the pulp mixture of fruit in natura. (3) To evaluate the physical changes (water activity, color, texture’s profile and syneresis) during storage at both temperatures. As for the results: (1) pulp mixture had higher moisture, ether extract, acidity, bioactive compounds (carotenoids, vitamin C, total phenolic and antioxidant activity - DPPH) compared to sweet. The developed formulation showed good total dietary fiber content 43.37%, while the soluble fiber and insoluble fiber presented content 30.57% and 11.80%, respectively. (2) There was a significant effect of storage time for pH, soluble solids, titratable acidity, total carotenoids, total soluble sugars, total phenolics. Vitamin C and antioxidant activity showed interaction effect (temperature x storage time). Filamentous fungi and yeasts were not detected in sweet mixed during storage. (3) The sweet mixed dietary and functional from cerrado fruits stored at 35°C showed higher hardness, gumminess and chewiness, did not change the color characteristics. |
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Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerradoFrutasFruitVida de prateleiraComposto bioativoBioactive compoundShelf lifeAnnona crassiflora, MartAnnona muricata, LPassiflora alata DryandCNPQ_NÃO_INFORMADOThis work was carried out aimed to monitor the effect of temperature and storage time on chemical, physical and microbiological characteristics in the sweet mixed dietary and functional of cerrado fruits. Different formulations previously were developed of sweets mixed with pulps from cerrado fruits as: marolo, sweet passion fruit, soursop, murici and genipap, the sweet samples were previously submitted to sensory evaluation in order to reach the best formulation of sweet mixed. After sensory testing results the sweet mixed formulation chosen was the one that had in its composition pulps: marolo, sweet passion fruit and soursop plus other ingredients: polydextrose, fructo-oligosaccharide, carrageenan gum, locust bean gum, pectin of low methoxyl content, citric acid and potassium sorbate, sucralose, acesulfame-K. Polydextrose and fructo-oligosaccharide additions in the concentrations used become functional. The development steps were as follows: (1) in this study to evaluate chemical, physical, physico-chemical, microbiological and centesimal of fruit pulp (marolo, sweet passion fruit and soursop) used in the formulation as well the sweet mixed characterization at time zero. (2) To evaluate chemical, physico-chemical and microbiological analysis in sweet mixed stored for 180 days in BODs at temperatures 25°C and 35°C, in order to verify the changes that occurred in the sweet mixed compared to the pulp mixture of fruit in natura. (3) To evaluate the physical changes (water activity, color, texture’s profile and syneresis) during storage at both temperatures. As for the results: (1) pulp mixture had higher moisture, ether extract, acidity, bioactive compounds (carotenoids, vitamin C, total phenolic and antioxidant activity - DPPH) compared to sweet. The developed formulation showed good total dietary fiber content 43.37%, while the soluble fiber and insoluble fiber presented content 30.57% and 11.80%, respectively. (2) There was a significant effect of storage time for pH, soluble solids, titratable acidity, total carotenoids, total soluble sugars, total phenolics. Vitamin C and antioxidant activity showed interaction effect (temperature x storage time). Filamentous fungi and yeasts were not detected in sweet mixed during storage. (3) The sweet mixed dietary and functional from cerrado fruits stored at 35°C showed higher hardness, gumminess and chewiness, did not change the color characteristics.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Este trabalho foi realizado com o objetivo de acompanhar o efeito da temperatura e o tempo de armazenamento sobre as características químicas, físicas e microbiológias no doce misto dietético e funcional de frutas do cerrado. Previamente foram desenvolvidas diferentes formulações de doces mistos com polpas de frutas do cerrado como: marolo, maracujá-doce, graviola, murici e jenipapo, sendo as amostras dos doces previamente submetidas à avaliação sensorial com a finalidade de alcançar a melhor formulação do doce misto. Após os resultados do teste sensorial, a formulação do doce misto escolhido foi a que apresentava em sua composição polpas: do marolo, maracujá-doce e graviola acrescidos de demais ingredientes: polidextrose, fruto-oligossacarídeo, goma carragena, goma locusta, pectina de baixo teor de metoxilação, ácido cítrico e sorbato de potássio sucralose, acessulfame-K. As adições de polidextrose e de fruto-oligossacarídeo nas concentrações utilizadas tornaram-os funcionais. As etapas de desenvolvimento foram as seguintes: (1) avaliar neste trabalho a caracterização química, física, fisíco-química, microbiológica e centesimal das polpas de frutas (marolo, maracujá-doce e graviola), utilizadas na formulação, bem como a caracterização do doce misto no tempo zero. (2) Realizar análises químicas, fisico-químicas e microbiológicas no doce misto armazenado por 180 dias em BODs nas temperaturas de 25º e 35ºC, com a finalidade de verificar as alterações que ocorreram no doce misto quando comparado com a mistura das polpas das frutas in natura. (3) Avaliar as mudanças físicas (atividade de água, coloração, perfil de textura e sinérese) durante o armazenamento em ambas as temperaturas. Quanto aos resultados: (1) a mistura das polpas apresenta maior umidade, extrato etéreo, acidez, compostos bioativos (carotenoides, vitamina C, fenólicos totais e atividade antioxidante – DPPH) quando comparado ao doce. A formulação desenvolvida apresentou bons teores de fibra alimentar total (43,37%) sendo que a fibra solúvel e fibra insoluvel apresentaram teores de 30,57% e 11,80%, respectivamente. (2) Houve efeito significativo do tempo de armazenamento para: pH, sólidos solúveis, acidez titulável, carotenoides totais, açúcares solúveis totais, fenólicos totais. A vitamina C e atividade antioxidante apresentaram efeito da interação temperatura x tempo de armazenamento. Não foram detectados leveduras e fungos filamentosos no doce misto ao longo do armazenamento. (3) O doce misto dietético e funcional de frutas do cerrado armazenado na temperatura de 35ºC apresentou maior dureza, gomosidade e mastigabilidade e não sofreram alterações nas características da cor.UNIVERSIDADE FEDERAL DE LAVRASDCA - Programa de Pós-graduaçãoUFLABRASILElias, Heloisa Helena de SiqueiraCarvalho, Elisângela Elena NunesBorges, Soraia VilelaSaczk, Adelir AparecidaMenezes, Camila CarvalhoPereira, Michel Cardoso de AngelisBrandão, Telma Melo2015-05-21T18:26:43Z2015-05-21T18:26:43Z2015-05-212015-02-26info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfBRANDAO, T. M. Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerrado. 2015. 180 p. Tese (Doutorado em Ciência dos Alimentos) - Universidade Federal de Lavras, Lavras, 2015.http://repositorio.ufla.br/jspui/handle/1/9632info:eu-repo/semantics/openAccessporreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLA2023-05-02T21:29:48Zoai:localhost:1/9632Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-02T21:29:48Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerrado |
title |
Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerrado |
spellingShingle |
Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerrado Brandão, Telma Melo Frutas Fruit Vida de prateleira Composto bioativo Bioactive compound Shelf life Annona crassiflora, Mart Annona muricata, L Passiflora alata Dryand CNPQ_NÃO_INFORMADO |
title_short |
Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerrado |
title_full |
Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerrado |
title_fullStr |
Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerrado |
title_full_unstemmed |
Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerrado |
title_sort |
Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerrado |
author |
Brandão, Telma Melo |
author_facet |
Brandão, Telma Melo |
author_role |
author |
dc.contributor.none.fl_str_mv |
Elias, Heloisa Helena de Siqueira Carvalho, Elisângela Elena Nunes Borges, Soraia Vilela Saczk, Adelir Aparecida Menezes, Camila Carvalho Pereira, Michel Cardoso de Angelis |
dc.contributor.author.fl_str_mv |
Brandão, Telma Melo |
dc.subject.por.fl_str_mv |
Frutas Fruit Vida de prateleira Composto bioativo Bioactive compound Shelf life Annona crassiflora, Mart Annona muricata, L Passiflora alata Dryand CNPQ_NÃO_INFORMADO |
topic |
Frutas Fruit Vida de prateleira Composto bioativo Bioactive compound Shelf life Annona crassiflora, Mart Annona muricata, L Passiflora alata Dryand CNPQ_NÃO_INFORMADO |
description |
This work was carried out aimed to monitor the effect of temperature and storage time on chemical, physical and microbiological characteristics in the sweet mixed dietary and functional of cerrado fruits. Different formulations previously were developed of sweets mixed with pulps from cerrado fruits as: marolo, sweet passion fruit, soursop, murici and genipap, the sweet samples were previously submitted to sensory evaluation in order to reach the best formulation of sweet mixed. After sensory testing results the sweet mixed formulation chosen was the one that had in its composition pulps: marolo, sweet passion fruit and soursop plus other ingredients: polydextrose, fructo-oligosaccharide, carrageenan gum, locust bean gum, pectin of low methoxyl content, citric acid and potassium sorbate, sucralose, acesulfame-K. Polydextrose and fructo-oligosaccharide additions in the concentrations used become functional. The development steps were as follows: (1) in this study to evaluate chemical, physical, physico-chemical, microbiological and centesimal of fruit pulp (marolo, sweet passion fruit and soursop) used in the formulation as well the sweet mixed characterization at time zero. (2) To evaluate chemical, physico-chemical and microbiological analysis in sweet mixed stored for 180 days in BODs at temperatures 25°C and 35°C, in order to verify the changes that occurred in the sweet mixed compared to the pulp mixture of fruit in natura. (3) To evaluate the physical changes (water activity, color, texture’s profile and syneresis) during storage at both temperatures. As for the results: (1) pulp mixture had higher moisture, ether extract, acidity, bioactive compounds (carotenoids, vitamin C, total phenolic and antioxidant activity - DPPH) compared to sweet. The developed formulation showed good total dietary fiber content 43.37%, while the soluble fiber and insoluble fiber presented content 30.57% and 11.80%, respectively. (2) There was a significant effect of storage time for pH, soluble solids, titratable acidity, total carotenoids, total soluble sugars, total phenolics. Vitamin C and antioxidant activity showed interaction effect (temperature x storage time). Filamentous fungi and yeasts were not detected in sweet mixed during storage. (3) The sweet mixed dietary and functional from cerrado fruits stored at 35°C showed higher hardness, gumminess and chewiness, did not change the color characteristics. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-05-21T18:26:43Z 2015-05-21T18:26:43Z 2015-05-21 2015-02-26 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
BRANDAO, T. M. Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerrado. 2015. 180 p. Tese (Doutorado em Ciência dos Alimentos) - Universidade Federal de Lavras, Lavras, 2015. http://repositorio.ufla.br/jspui/handle/1/9632 |
identifier_str_mv |
BRANDAO, T. M. Processamento a vácuo e armazenamento de doce misto dietético e funcional de frutas do cerrado. 2015. 180 p. Tese (Doutorado em Ciência dos Alimentos) - Universidade Federal de Lavras, Lavras, 2015. |
url |
http://repositorio.ufla.br/jspui/handle/1/9632 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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 FEDERAL DE LAVRAS DCA - Programa de Pós-graduação UFLA BRASIL |
publisher.none.fl_str_mv |
UNIVERSIDADE FEDERAL DE LAVRAS DCA - Programa de Pós-graduação UFLA BRASIL |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
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UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
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Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1807835180499468288 |