Geléia light elaborada artesanalmente a partir do resíduo da filtração do suco de laranja

Detalhes bibliográficos
Autor(a) principal: Petry, Fernanda Tais Souza
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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spelling 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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