Efeito de aditivos sobre a cor durante o armazenamento de doces de umbu (Spondias tuberosa arr. Câmara) verde e maduro

• Autor(a) principal: Borges, Soraia Vilela
• Data de Publicação: 2011
• Outros Autores: Martins, Maria Lúcia Almeida, Mesquita, Karina Scatolino, Queiroz, Fabiana, Cavalcanti, Nilton de Brito
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/10999
• topic: Frutas; Processamento; Propriedades físicas; Fruits; Processing; Physical properties

The umbu (Spondias tuberosa Arr. Camera) is a plant of great economic value for the Northeastern semi-arid area, much used in the production of preserves. The objective of this work was to detect the color changes in different formulations of green and ripe umbu preserves, with added additives, during 120 days of storage, under controlled temperature and humidity conditions (30ºC; R.H. 75%) through the instrumental color parameters L* a* b*. Regarding the values of L*, the results showed a decrease throughout storage, except in the formulations of ripe umbu jam added glucose syrup, due to the glare caused by this additive. To the green umbu jam, the use of xanthan gum caused the largest increase in a * relative to other formulations. For ripe umbu jam, the formulations with modifi ed starch, pectin and glucose syrup presented the biggest trends to increase over time. In the green umbu jam, b * values decreased in all formulations, regardless of the additive. In the ripe jam, the largest loss occurred in the formulation without the addition of additive, concluding that the use of additive in this case delayed the loss of yellow color.