Caracterização física, físico-química e bioquímica de batata baroa minimamente processada

• Autor(a) principal: Fernandes, Lara Santana
• Data de Publicação: 2013
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/3635
• topic: Antioxidante; Embalagem; Textura; Antioxidant; Packaging; Texture; CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA

Yellow peruvian roots presents a very short post-harvesting shelf-life, and may become unusable for marketing after only 6 days of storage in ambient temperature. The high perishability of these roots creates difficulties in storage, what has raised the interest in diversification of its use in a fresh-cut way. Order to make this type of food less perishable, stands out the use of antioxidants during processing step associated with refrigeration and the use of appropriate packaging. The objective of this research was to evaluate the effect of different concentrations of antioxidants during fresh-cut processing, evaluate the quality of fresh-cut yellow peruvian roots in function of physico-chemical and biochemical properties and evaluate texture changes that occurred during storage through relaxation and texture profile analysis (TPA), in function of 4 types of packaging, combined with refrigeration. Amarela de Carandaí cultivar of yellow peruvian roots were used. The concentration of 3% of Citric Acid and 3% of Ascorbic Acid provided the best browning control and yellow color maintenance of slices during 8 storage days at 5 ± 1 ºC and 90 ± 5 % of relative humidity; polypropylene and polyolefin multilayer packages for vacuum maintained the higher values of L* and b* coordinates, the Yellowness Index (YI) and carotenoids levels, in addition to provide the lowest values of soluble solids and smaller starch degradation rate and mass loss during 12 storage days at 5 ± 1 ºC and 90 ± 5 % of relative humidity. Regarding the TPA, it was found that among the analyzed attributes, only the hardness was influenced by the type of packaging. The generalized Maxwell model represented well the relaxation process for all studied packaging, adequately describing changes in yellow Peruvian root slices during storage, and the slices packed in both HDPE and vacuum were more elastic.