Desenvolvimento de tecnologia para processamento mínimo de inhame
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | http://ri.ufs.br/jspui/handle/riufs/16617 |
Resumo: | This work aimed to develop the minimal processing technology of yam and to verify the efficiency of the use of antioxidants in the prevention of enzymatic darkening of the product. Initially were defined the best conditions to establish the flowchart stages for minimally processed yam through sensory analysis to establish the type of cut (cube or okra), the sanitizer concentration of active chlorine (100 mgL-1 ,150 mgL-1 and 200 mgL-1 ) and technique for removal the excess of water (centrifugation or rinsing). This research also evaluated the efficiency of different antioxidants (ascorbic acid 1%, citric acid 1% and EDTA 1%) at rinse stage and types of packaging (nylon poly with and without vacuum and polystyrene covered with PVC film) in the prevention of enzymatic darkening in minimally processed yam during the refrigerated storage. For the refrigerated storage study, it were determined the browning index, pH, soluble solids content (°Brix), phenol concentration, titratable acidity, polyphenoloxidase activity (PPO), microbiological and sensory evaluation. During this period, minimally processed yam samples packaged with nylon poly under vacuum treated with ascorbic acid presented the bests results in relation to the studied characteristics until de 15th day of storage. Thus the stages of minimal processing of yam are: okra cuts with approximately 3 cm thickness, sanitizing with 200 mgL-1 of active chlorine, rinse with ascorbic acid 1%, rinsing, packaging with nylon poly under vacuum and storage at refrigerated temperature (5± 2 °C) for 15 days. |
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Brito, Thaís Trindade deCarnelossi, Marcelo Augusto GutierrezNunes, Tatiana Pacheco2022-10-12T00:26:39Z2022-10-12T00:26:39Z2011-02-21BRITO, Thaís Trindade de. Desenvolvimento de tecnologia para processamento mínimo de inhame. 2011. 79 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2011.http://ri.ufs.br/jspui/handle/riufs/16617This work aimed to develop the minimal processing technology of yam and to verify the efficiency of the use of antioxidants in the prevention of enzymatic darkening of the product. Initially were defined the best conditions to establish the flowchart stages for minimally processed yam through sensory analysis to establish the type of cut (cube or okra), the sanitizer concentration of active chlorine (100 mgL-1 ,150 mgL-1 and 200 mgL-1 ) and technique for removal the excess of water (centrifugation or rinsing). This research also evaluated the efficiency of different antioxidants (ascorbic acid 1%, citric acid 1% and EDTA 1%) at rinse stage and types of packaging (nylon poly with and without vacuum and polystyrene covered with PVC film) in the prevention of enzymatic darkening in minimally processed yam during the refrigerated storage. For the refrigerated storage study, it were determined the browning index, pH, soluble solids content (°Brix), phenol concentration, titratable acidity, polyphenoloxidase activity (PPO), microbiological and sensory evaluation. During this period, minimally processed yam samples packaged with nylon poly under vacuum treated with ascorbic acid presented the bests results in relation to the studied characteristics until de 15th day of storage. Thus the stages of minimal processing of yam are: okra cuts with approximately 3 cm thickness, sanitizing with 200 mgL-1 of active chlorine, rinse with ascorbic acid 1%, rinsing, packaging with nylon poly under vacuum and storage at refrigerated temperature (5± 2 °C) for 15 days.O presente trabalho teve por objetivo desenvolver a tecnologia de processamento mínimo de inhame e verificar a eficiência do uso de antioxidantes na prevenção do escurecimento enzimático do produto. Inicialmente foram definidas as melhores condições para estabelecer o fluxograma das etapas do processamento mínimo através da análise sensorial para estabelecer o tipo de corte (cubo e rodela), a concentração de sanitizante cloro ativo (100 mgL-1 ,150 mgL-1 e 200 mgL-1 ) para redução da microbiota contaminante e a técnica para remoção do excesso de água (centrifugação ou rinsagem). A presente pesquisa também avaliou a eficiência de diferentes antioxidantes (ácido ascórbico 1%, acido cítrico 1% e EDTA 1%) na etapa de enxague e embalagens (nylon poli com e sem vácuo e poliestireno recoberta com filme PVC) na prevenção do escurecimento enzimático em inhame minimamente processado durante o armazenamento refrigerado. Para o estudo do armazenamento foram determinados o índice de escurecimento, pH, sólidos solúveis (ºBrix), fenóis totais, acidez total titulável, atividade da polifenoloxidade (PPO), análises microbiológicas e sensoriais. Durante o armazenamento verificou-se que a embalagem nylon poli (vácuo) com o auxilio do tratamento com antioxidante ácido ascórbico foi que apresentou melhores resultados em relação às características estudadas até o décimo quinto dia de armazenamento. Dessa forma as etapas do processamento mínimo de inhame são: corte em rodela de 3 cm, sanitização com de 200 mgL-1 de cloro ativo, enxágüe com ácido ascórbico 1%, rinsagem, embalagem nylon poli com vácuo sob armazenamento refrigerado 5± 2°C durante 15 dias.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESSão CristóvãoporProcessamento de alimentosConservação dos alimentosAntioxidantesDioscorea cayenensis Lam.InhameDioscorea cayenensis LamEmbalagensAntioxidantsPackagingCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSDesenvolvimento de tecnologia para processamento mínimo de inhameDevelopment of a technology for minimal processing yaminfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16617/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALTHAIS_TRINDADE_BRITO.pdfTHAIS_TRINDADE_BRITO.pdfapplication/pdf1221936https://ri.ufs.br/jspui/bitstream/riufs/16617/2/THAIS_TRINDADE_BRITO.pdf5532bc6c4b3eb1a0cbd2dcc6aaa860d6MD52TEXTTHAIS_TRINDADE_BRITO.pdf.txtTHAIS_TRINDADE_BRITO.pdf.txtExtracted texttext/plain129558https://ri.ufs.br/jspui/bitstream/riufs/16617/3/THAIS_TRINDADE_BRITO.pdf.txt3d418859ca405e0ccfe356c1d2b1587dMD53THUMBNAILTHAIS_TRINDADE_BRITO.pdf.jpgTHAIS_TRINDADE_BRITO.pdf.jpgGenerated Thumbnailimage/jpeg1220https://ri.ufs.br/jspui/bitstream/riufs/16617/4/THAIS_TRINDADE_BRITO.pdf.jpg7ebaa4b20604c02fe71550b5ecd60711MD54riufs/166172022-10-11 21:26:47.271oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-10-12T00:26:47Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Desenvolvimento de tecnologia para processamento mínimo de inhame |
dc.title.alternative.eng.fl_str_mv |
Development of a technology for minimal processing yam |
title |
Desenvolvimento de tecnologia para processamento mínimo de inhame |
spellingShingle |
Desenvolvimento de tecnologia para processamento mínimo de inhame Brito, Thaís Trindade de Processamento de alimentos Conservação dos alimentos Antioxidantes Dioscorea cayenensis Lam. Inhame Dioscorea cayenensis Lam Embalagens Antioxidants Packaging CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de tecnologia para processamento mínimo de inhame |
title_full |
Desenvolvimento de tecnologia para processamento mínimo de inhame |
title_fullStr |
Desenvolvimento de tecnologia para processamento mínimo de inhame |
title_full_unstemmed |
Desenvolvimento de tecnologia para processamento mínimo de inhame |
title_sort |
Desenvolvimento de tecnologia para processamento mínimo de inhame |
author |
Brito, Thaís Trindade de |
author_facet |
Brito, Thaís Trindade de |
author_role |
author |
dc.contributor.author.fl_str_mv |
Brito, Thaís Trindade de |
dc.contributor.advisor1.fl_str_mv |
Carnelossi, Marcelo Augusto Gutierrez |
dc.contributor.advisor-co1.fl_str_mv |
Nunes, Tatiana Pacheco |
contributor_str_mv |
Carnelossi, Marcelo Augusto Gutierrez Nunes, Tatiana Pacheco |
dc.subject.por.fl_str_mv |
Processamento de alimentos Conservação dos alimentos Antioxidantes Dioscorea cayenensis Lam. Inhame Dioscorea cayenensis Lam Embalagens |
topic |
Processamento de alimentos Conservação dos alimentos Antioxidantes Dioscorea cayenensis Lam. Inhame Dioscorea cayenensis Lam Embalagens Antioxidants Packaging CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Antioxidants Packaging |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
This work aimed to develop the minimal processing technology of yam and to verify the efficiency of the use of antioxidants in the prevention of enzymatic darkening of the product. Initially were defined the best conditions to establish the flowchart stages for minimally processed yam through sensory analysis to establish the type of cut (cube or okra), the sanitizer concentration of active chlorine (100 mgL-1 ,150 mgL-1 and 200 mgL-1 ) and technique for removal the excess of water (centrifugation or rinsing). This research also evaluated the efficiency of different antioxidants (ascorbic acid 1%, citric acid 1% and EDTA 1%) at rinse stage and types of packaging (nylon poly with and without vacuum and polystyrene covered with PVC film) in the prevention of enzymatic darkening in minimally processed yam during the refrigerated storage. For the refrigerated storage study, it were determined the browning index, pH, soluble solids content (°Brix), phenol concentration, titratable acidity, polyphenoloxidase activity (PPO), microbiological and sensory evaluation. During this period, minimally processed yam samples packaged with nylon poly under vacuum treated with ascorbic acid presented the bests results in relation to the studied characteristics until de 15th day of storage. Thus the stages of minimal processing of yam are: okra cuts with approximately 3 cm thickness, sanitizing with 200 mgL-1 of active chlorine, rinse with ascorbic acid 1%, rinsing, packaging with nylon poly under vacuum and storage at refrigerated temperature (5± 2 °C) for 15 days. |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011-02-21 |
dc.date.accessioned.fl_str_mv |
2022-10-12T00:26:39Z |
dc.date.available.fl_str_mv |
2022-10-12T00:26:39Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
BRITO, Thaís Trindade de. Desenvolvimento de tecnologia para processamento mínimo de inhame. 2011. 79 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2011. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/16617 |
identifier_str_mv |
BRITO, Thaís Trindade de. Desenvolvimento de tecnologia para processamento mínimo de inhame. 2011. 79 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2011. |
url |
http://ri.ufs.br/jspui/handle/riufs/16617 |
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por |
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por |
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info:eu-repo/semantics/openAccess |
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openAccess |
dc.publisher.program.fl_str_mv |
Pós-Graduação em Ciência e Tecnologia de Alimentos |
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Universidade Federal de Sergipe |
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