Estabilidade da cor de doces em massa de polpa de umbu (Spondias tuberosa arr. cam.) no estádio de maturação verde

• Autor(a) principal: Policarpo, Vânia Madeira Nunes
• Data de Publicação: 2007
• Outros Autores: Borges, Soraia Vilela, Endo, Érika, Castro, Fernanda Travassos de, Damico, Aline Azevedo, Cavalcanti, Nilton Brito
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000400024; http://repositorio.ufla.br/jspui/handle/1/6473
• topic: Umbu (Spondias tuberosa Arr. Cam.); Parâmetros de cor; Vida de prateleira; Color parameters; Shelf-life

Ripe umbu (Spondias tuberosa Arr. Cam.) is highly perishable, thus using unripe umbu to make marmalade is an interesting economic alternative for the semi arid northeastern region in Brazil. Color conservation during storage is one of the major quality factors for consumption. This work aimed to evaluate color alteration in function of different formulations, packagings (polypropylene and cellophane) and temperatures (33 and 43°C) over 90 storage days. Pectin and/or glucose syrup adittion did not alter luminosity (L*), but decreased a* (red intensity) and b*(yellow intensity) values. L* (luminosity), a* ( red intensity) and b* (yellow intensity) values were found to decrease, especially for marmalade stored at 43°C and formulation without pectin addition. The package did not influenced the L* (luminosity), but at 90 days of storage, this factor influenced the values of a* and b* parameters em both temperatures. The overall results indicated the use pectin-and glucose syrup-added formulation , packaging in polypropylene pots and storage at lower temperatures as being the most adequate conditions for color preservation.