Geléia light elaborada artesanalmente a partir do resíduo da filtração do suco de laranja
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
dARK ID: | ark:/26339/001300000cz0k |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5700 |
Resumo: | This paper had for aim, making use of the production industry waste of whole orange juice, to draw light orange jam considering alternative and convencional grow and different sucralose concentration, 15%, 20% and 30%. It was considered the physicochemical characteristics and light standards, red and yellow color of the juice, pulp and jelly orange light obtained from alternative and conventional grow. It was done analysis for microbiological and sensory jelly in order to establish the best formulation. The treatments were established: jelly produced with conventional orange juice, jelly pulp obtained from conventional orange, jelly produced with alternative orange juice and jelly made with orange pulp from alternative cultivation. Each one of the treatment had four experiments: a control group produced with sugar and the others varying the concentrations of sucralose, using in this case, 15%, 20% and 30%. For the analysis of soluble solids, as much juice as the orange pulp when considering the different grow, showed no significant difference at 5% level, contrary to findings of acidity, pH and ° Brix / acidity. The juice and pulp either conventional or alternative grow showed a significant difference at 5% level for the parameters of brightness, red (+ a) and yellow (+ b). The sample of alternative orange juice showed higher brightness and yellow, whereas red the highest value was found for the sample of conventional orange pulp. The physicochemical analysis for jelly made with juice as the control group as for those made with sucralose, showed average values for reducing sugar content between 8.133 to 11.03, for the acidity range 0.8 to 1.71, pH soluble solids total the minimum and maximum average were 3.36 to 3.82 and 69.75 to 27.25 respectively. For the jellies made with pulp, alternative grow and sugar showed levels L * and b *, higher compared with other experiments, to values of a * also was the sample in the control group which showed the greatest value, however the raw material was conventional grow. Microbiological analysis to counting of yeasts and molds showed a sample over the limits set down in law and to counting of mesophilic samples showed contamination, all of them made with 30% of sucralose. The formulation determined as favorite was the jelly made with orange pulp from the conventional grow and 15% sweetener, sucralose. The acceptance of products made of sucralose, lets enable the production of light-based industrial waste, adding value and meeting the market demands. It demonstrates that the analysis done showed significant differences as variables of grow as for raw materials and concentrations of sucralose and can not be established correlation between variables. |
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Geléia light elaborada artesanalmente a partir do resíduo da filtração do suco de laranjaLocally preparing jelly light from the waste of orange juice filtrationLaranjaGeleiaSucraloseOrangeOrganicJellySucraloseCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThis paper had for aim, making use of the production industry waste of whole orange juice, to draw light orange jam considering alternative and convencional grow and different sucralose concentration, 15%, 20% and 30%. It was considered the physicochemical characteristics and light standards, red and yellow color of the juice, pulp and jelly orange light obtained from alternative and conventional grow. It was done analysis for microbiological and sensory jelly in order to establish the best formulation. The treatments were established: jelly produced with conventional orange juice, jelly pulp obtained from conventional orange, jelly produced with alternative orange juice and jelly made with orange pulp from alternative cultivation. Each one of the treatment had four experiments: a control group produced with sugar and the others varying the concentrations of sucralose, using in this case, 15%, 20% and 30%. For the analysis of soluble solids, as much juice as the orange pulp when considering the different grow, showed no significant difference at 5% level, contrary to findings of acidity, pH and ° Brix / acidity. The juice and pulp either conventional or alternative grow showed a significant difference at 5% level for the parameters of brightness, red (+ a) and yellow (+ b). The sample of alternative orange juice showed higher brightness and yellow, whereas red the highest value was found for the sample of conventional orange pulp. The physicochemical analysis for jelly made with juice as the control group as for those made with sucralose, showed average values for reducing sugar content between 8.133 to 11.03, for the acidity range 0.8 to 1.71, pH soluble solids total the minimum and maximum average were 3.36 to 3.82 and 69.75 to 27.25 respectively. For the jellies made with pulp, alternative grow and sugar showed levels L * and b *, higher compared with other experiments, to values of a * also was the sample in the control group which showed the greatest value, however the raw material was conventional grow. Microbiological analysis to counting of yeasts and molds showed a sample over the limits set down in law and to counting of mesophilic samples showed contamination, all of them made with 30% of sucralose. The formulation determined as favorite was the jelly made with orange pulp from the conventional grow and 15% sweetener, sucralose. The acceptance of products made of sucralose, lets enable the production of light-based industrial waste, adding value and meeting the market demands. It demonstrates that the analysis done showed significant differences as variables of grow as for raw materials and concentrations of sucralose and can not be established correlation between variables.Este trabalho teve por objetivo, aproveitar o sub produto da indústria de produção de suco de laranja integral, para elaboração de geleia light de laranja considerando cultivo alternativo e convencional e diferentes concentrações de sucralose, 15%, 20% e 30%. Foram avaliadas as características físico químicas, padrões de luminosidade, e tendência de cromaticidade para cor vermelha e cor amarela do suco, polpa e geleia light de laranja obtidas de cultivo alternativo e convencional. Foram realizadas analise microbiológicas e sensoriais nas geleias de forma a se estabelecer a melhor formulação. Os tratamentos estabelecidos foram: geleia produzida com suco de laranja convencional, geleia de polpa obtida de laranja convencional, geleia produzida com suco de laranja alternativo e geleia elaborada com polpa de laranja de cultivo alternativo. Cada um dos tratamentos contou com quatro experimentos: um grupo controle produzido com açúcar e os demais variando as concentrações de sucralose, usando-se no caso, 15%, 20% e 30%. Para as analises de sólidos solúveis totais, tanto o suco quanto a polpa de laranja quando considerado os diferentes cultivos, não apresentaram diferença significativa a nível de 5%, contrario dos dados encontrados para acidez, pH e relação °Brix/Acidez. O suco e a polpa sejam de cultivo convencional ou alternativo apresentaram diferença significativa a um nível de 5% para os parâmetros de luminosidade, e tendência de cromaticidade para cor vermelha (+a) e cor amarela (+b). A amostra de suco de laranja de cultivo alternativo apresentou maiores valores de luminosidade e tendência a cor amarela, considerando que a maior tendência para cor vermelha foi encontrado para a amostra de polpa de laranja convencional. As analises físico químicas para geleia elaboradas com suco, tanto do grupo controle quanto para as elaboradas com sucralose, apresentaram valores médios para açúcares redutores entre 8,133 a 11,03, para acidez a variação foi de 0,8 a 1,71, para pH e sólidos solúveis totais as médias mínimas e máximas foram 3,36 a 3,82 e 69,75 a 27,25 respectivamente. Quando avaliado as geleias elaboradas com polpa, de ambos os cultivos, as médias de açúcares redutores variaram de 8,36 a 11,16, para acidez a variação foi de 0,575 a 1,63, considerando as analises de pH as médias ficaram entre 3,95 a 3,64 e para analise de sólidos solúveis totais a variação foi de 56,5 a 27,25°Brix. Os tratamentos com suco alternativo e 30% de sucralose, suco convencional e 20% de sucralose e geleia elaborada com suco convencional e açúcar apresentaram os maiores índices para L*, a* e b*, respectivamente. Para as geleias produzidas com polpa, as de cultivo alternativo e açúcar apresentaram índices de L* e b*, superiores quando comparados com os demais experimentos, para valores de a* também foi amostra do grupo controle a que apresentou maior valor, contudo a matéria prima era de cultivo convencional. As análises microbiológicas para contagem de bolores e leveduras apresentaram uma amostra acima dos limites estabelecidos na legislação e para contagem de mesófilos duas amostras apresentaram contaminação, todas elas elaboradas com 30% de sucralose. A formulação com maior aceitabilidade foi a geleia elaborada com polpa de laranja de cultivo convencional e 15% de edulcorante, sucralose. A aceitação dos produtos elaborados com sucralose, permite viabilizar a produção de produtos light a base de sub produtos da indústria, agregando valor e atendendo as demandas de mercado. Demonstra-se que as analises realizadas apresentaram diferenças significativas tanto para as variáveis de cultivo, quanto para as matérias primas e concentrações de sucralose, não podendo ser estabelecido correlação entre as variáveis.Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosPenna, Neidi Garciahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4797088J2Hecktheuer, Luisa Helena Rycheckihttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793145U5Rodrigues, Rosane da Silvahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723235Z3Petry, Fernanda Tais Souza2011-11-092011-11-092011-06-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfPETRY, Fernanda Tais Souza. LOCALLY PREPARING JELLY LIGHT FROM THE WASTE OF ORANGE JUICE FILTRATION. 2011. 84 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2011.http://repositorio.ufsm.br/handle/1/5700ark:/26339/001300000cz0kporinfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2020-10-13T13:04:11Zoai:repositorio.ufsm.br:1/5700Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2020-10-13T13:04:11Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Geléia light elaborada artesanalmente a partir do resíduo da filtração do suco de laranja Locally preparing jelly light from the waste of orange juice filtration |
title |
Geléia light elaborada artesanalmente a partir do resíduo da filtração do suco de laranja |
spellingShingle |
Geléia light elaborada artesanalmente a partir do resíduo da filtração do suco de laranja Petry, Fernanda Tais Souza Laranja Geleia Sucralose Orange Organic Jelly Sucralose CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Geléia light elaborada artesanalmente a partir do resíduo da filtração do suco de laranja |
title_full |
Geléia light elaborada artesanalmente a partir do resíduo da filtração do suco de laranja |
title_fullStr |
Geléia light elaborada artesanalmente a partir do resíduo da filtração do suco de laranja |
title_full_unstemmed |
Geléia light elaborada artesanalmente a partir do resíduo da filtração do suco de laranja |
title_sort |
Geléia light elaborada artesanalmente a partir do resíduo da filtração do suco de laranja |
author |
Petry, Fernanda Tais Souza |
author_facet |
Petry, Fernanda Tais Souza |
author_role |
author |
dc.contributor.none.fl_str_mv |
Penna, Neidi Garcia http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4797088J2 Hecktheuer, Luisa Helena Rychecki http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793145U5 Rodrigues, Rosane da Silva http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723235Z3 |
dc.contributor.author.fl_str_mv |
Petry, Fernanda Tais Souza |
dc.subject.por.fl_str_mv |
Laranja Geleia Sucralose Orange Organic Jelly Sucralose CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Laranja Geleia Sucralose Orange Organic Jelly Sucralose CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
This paper had for aim, making use of the production industry waste of whole orange juice, to draw light orange jam considering alternative and convencional grow and different sucralose concentration, 15%, 20% and 30%. It was considered the physicochemical characteristics and light standards, red and yellow color of the juice, pulp and jelly orange light obtained from alternative and conventional grow. It was done analysis for microbiological and sensory jelly in order to establish the best formulation. The treatments were established: jelly produced with conventional orange juice, jelly pulp obtained from conventional orange, jelly produced with alternative orange juice and jelly made with orange pulp from alternative cultivation. Each one of the treatment had four experiments: a control group produced with sugar and the others varying the concentrations of sucralose, using in this case, 15%, 20% and 30%. For the analysis of soluble solids, as much juice as the orange pulp when considering the different grow, showed no significant difference at 5% level, contrary to findings of acidity, pH and ° Brix / acidity. The juice and pulp either conventional or alternative grow showed a significant difference at 5% level for the parameters of brightness, red (+ a) and yellow (+ b). The sample of alternative orange juice showed higher brightness and yellow, whereas red the highest value was found for the sample of conventional orange pulp. The physicochemical analysis for jelly made with juice as the control group as for those made with sucralose, showed average values for reducing sugar content between 8.133 to 11.03, for the acidity range 0.8 to 1.71, pH soluble solids total the minimum and maximum average were 3.36 to 3.82 and 69.75 to 27.25 respectively. For the jellies made with pulp, alternative grow and sugar showed levels L * and b *, higher compared with other experiments, to values of a * also was the sample in the control group which showed the greatest value, however the raw material was conventional grow. Microbiological analysis to counting of yeasts and molds showed a sample over the limits set down in law and to counting of mesophilic samples showed contamination, all of them made with 30% of sucralose. The formulation determined as favorite was the jelly made with orange pulp from the conventional grow and 15% sweetener, sucralose. The acceptance of products made of sucralose, lets enable the production of light-based industrial waste, adding value and meeting the market demands. It demonstrates that the analysis done showed significant differences as variables of grow as for raw materials and concentrations of sucralose and can not be established correlation between variables. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-11-09 2011-11-09 2011-06-30 |
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.uri.fl_str_mv |
PETRY, Fernanda Tais Souza. LOCALLY PREPARING JELLY LIGHT FROM THE WASTE OF ORANGE JUICE FILTRATION. 2011. 84 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2011. http://repositorio.ufsm.br/handle/1/5700 |
dc.identifier.dark.fl_str_mv |
ark:/26339/001300000cz0k |
identifier_str_mv |
PETRY, Fernanda Tais Souza. LOCALLY PREPARING JELLY LIGHT FROM THE WASTE OF ORANGE JUICE FILTRATION. 2011. 84 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2011. ark:/26339/001300000cz0k |
url |
http://repositorio.ufsm.br/handle/1/5700 |
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 application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
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1815172324238819328 |