Effect of the processing on some chemical components of pineapple tropical juice

Detalhes bibliográficos
Autor(a) principal: Sousa, Paulo H. M. de
Data de Publicação: 2007
Outros Autores: Maia, Geraldo A., Fernandes, Aline G., Santos, Gerusa M., Silva, Daniele S., Brasil, Isabella M., Fonseca, Ana V. V.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://dx.doi.org/10.18011/bioeng2007v1n1p14-22
http://www.locus.ufv.br/handle/123456789/23859
Resumo: The chemical and physicochemical changes during the tropical pineapple juice processing were evaluated. It was verified that all the chemical and physicochemical parameters evaluated showed a statistical difference at a level of 5% of probability by the Tukey test, exception for carotenoid content. Total titratable acidity, reducing sugar and carotenoid content increased during the processing. The pH, total soluble solids (Brix), total sugars and anthocyanins content did not differed statistically among formulation/homogenation and after thermal treatment phases. The results suggested that processing phases such as extraction, formulation/homogenation and thermal treatment had a significant effect on the chemical and physicochemical characteristics of the tropical pineapple juice.
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spelling Effect of the processing on some chemical components of pineapple tropical juicePineapple juiceHot fill processingIndustrial processingSuco tropical de abacaxiProcesso hot fillProcessamento industrialThe chemical and physicochemical changes during the tropical pineapple juice processing were evaluated. It was verified that all the chemical and physicochemical parameters evaluated showed a statistical difference at a level of 5% of probability by the Tukey test, exception for carotenoid content. Total titratable acidity, reducing sugar and carotenoid content increased during the processing. The pH, total soluble solids (Brix), total sugars and anthocyanins content did not differed statistically among formulation/homogenation and after thermal treatment phases. The results suggested that processing phases such as extraction, formulation/homogenation and thermal treatment had a significant effect on the chemical and physicochemical characteristics of the tropical pineapple juice.Alterações químicas e físico-químicas durante o processamento de suco tropical de abacaxi foram avaliadas. Verificou-se que todos os parâmetros químicos e físico- químicos avaliados apresentaram conteúdo de carotenóides. Acidez total titulável, açúcar redutor e conteúdo de carotenóide aumentaram durante o processamento. O pH, sólidos solúveis totais ( o Brix), açúcares totais e conteúdo de antocianinas não apresentaram diferença estatística entre as fases de tratamento formulação/homogeneização e tratamento térmico. Os resultados sugerem que as fases do processamento como extração, formulação/homogeneização e tratamento térmico tiveram efeito significativo nas características químicas e físico-químicas do suco tropical de abacaxi.Revista Brasileira de Engenharia de Biossistema2019-03-11T18:06:41Z2019-03-11T18:06:41Z2007-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf23596724http://dx.doi.org/10.18011/bioeng2007v1n1p14-22http://www.locus.ufv.br/handle/123456789/23859engVolume 01, Number 01, Pages 14- 22, January/ April 2007Sousa, Paulo H. M. deMaia, Geraldo A.Fernandes, Aline G.Santos, Gerusa M.Silva, Daniele S.Brasil, Isabella M.Fonseca, Ana V. V.info:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T08:10:29Zoai:locus.ufv.br:123456789/23859Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T08:10:29LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Effect of the processing on some chemical components of pineapple tropical juice
title Effect of the processing on some chemical components of pineapple tropical juice
spellingShingle Effect of the processing on some chemical components of pineapple tropical juice
Sousa, Paulo H. M. de
Pineapple juice
Hot fill processing
Industrial processing
Suco tropical de abacaxi
Processo hot fill
Processamento industrial
title_short Effect of the processing on some chemical components of pineapple tropical juice
title_full Effect of the processing on some chemical components of pineapple tropical juice
title_fullStr Effect of the processing on some chemical components of pineapple tropical juice
title_full_unstemmed Effect of the processing on some chemical components of pineapple tropical juice
title_sort Effect of the processing on some chemical components of pineapple tropical juice
author Sousa, Paulo H. M. de
author_facet Sousa, Paulo H. M. de
Maia, Geraldo A.
Fernandes, Aline G.
Santos, Gerusa M.
Silva, Daniele S.
Brasil, Isabella M.
Fonseca, Ana V. V.
author_role author
author2 Maia, Geraldo A.
Fernandes, Aline G.
Santos, Gerusa M.
Silva, Daniele S.
Brasil, Isabella M.
Fonseca, Ana V. V.
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Sousa, Paulo H. M. de
Maia, Geraldo A.
Fernandes, Aline G.
Santos, Gerusa M.
Silva, Daniele S.
Brasil, Isabella M.
Fonseca, Ana V. V.
dc.subject.por.fl_str_mv Pineapple juice
Hot fill processing
Industrial processing
Suco tropical de abacaxi
Processo hot fill
Processamento industrial
topic Pineapple juice
Hot fill processing
Industrial processing
Suco tropical de abacaxi
Processo hot fill
Processamento industrial
description The chemical and physicochemical changes during the tropical pineapple juice processing were evaluated. It was verified that all the chemical and physicochemical parameters evaluated showed a statistical difference at a level of 5% of probability by the Tukey test, exception for carotenoid content. Total titratable acidity, reducing sugar and carotenoid content increased during the processing. The pH, total soluble solids (Brix), total sugars and anthocyanins content did not differed statistically among formulation/homogenation and after thermal treatment phases. The results suggested that processing phases such as extraction, formulation/homogenation and thermal treatment had a significant effect on the chemical and physicochemical characteristics of the tropical pineapple juice.
publishDate 2007
dc.date.none.fl_str_mv 2007-01
2019-03-11T18:06:41Z
2019-03-11T18:06:41Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 23596724
http://dx.doi.org/10.18011/bioeng2007v1n1p14-22
http://www.locus.ufv.br/handle/123456789/23859
identifier_str_mv 23596724
url http://dx.doi.org/10.18011/bioeng2007v1n1p14-22
http://www.locus.ufv.br/handle/123456789/23859
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Volume 01, Number 01, Pages 14- 22, January/ April 2007
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv pdf
application/pdf
dc.publisher.none.fl_str_mv Revista Brasileira de Engenharia de Biossistema
publisher.none.fl_str_mv Revista Brasileira de Engenharia de Biossistema
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
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