Elaboration, processing and microbiological analysis of fruit jelly extra type from mandacaru (cereus jamacaru) and yellow passion fruit (passiflora edulis sims.)

Detalhes bibliográficos
Autor(a) principal: Martins, Ana Cristina Silveira
Data de Publicação: 2020
Outros Autores: Barros, Paternak de Souza, Soares, Juliana Késsia Barbosa, Viera, Vanessa Bordin, Oliveira, Maria Elieidy Gomes de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/4450
Resumo: Jelly is a product very appreciated by Brazilians, being considered an alternative for the use of fruits. The objective, through this research and elaboration of mandacaru and yellow passion fruit jelly, is to evaluate as microbiological conditions. The experiment was conducted at the Microbiology Laboratory of the Federal University of Campina Grande. To make extra gelatin has been used fruits: 50:50 sugar, adding 40% water. For this, the fruits were beaten in a blender with water, sieved and the juice was added to the sugar, being taken to low heat (180 ± 1 ° C). The verification of the jelly point was based on the content of soluble solids (62%). The determination of microbiological parameters followed the methodology recommended by the American Public Healh Association and the parameters of quality control. A mandacaru and yellow passion fruit jelly is a product derived from the processing of passion fruit pulp and whole mandacaru. For quality microbiological analyzes verified, if there is no Salmonella sp., Total coliforms and thermotolerant count <3 NMP / g and values <1 x 104 CFU / g for bacterial count and aerobic statistics, being within the tolerance limit established by RDC Legislation No. 12, of January 2, 2001. Conclude if the preparation method is easy to perform and low cost, being a potential alternative for the valorization of local and regional ingredients. The jelly was treated under ideal hygiene conditions, showing good microbiological quality to be used safely.
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spelling Elaboration, processing and microbiological analysis of fruit jelly extra type from mandacaru (cereus jamacaru) and yellow passion fruit (passiflora edulis sims.)Elaboración, procesamiento y análisis microbiológico de gelatina extra de mandacaru (cereus jacamaru) y maracuyá amarilla (passiflora edulis sims.) FrutasElaboração, processamento e análises microbiológicas de geleia tipo extra dos frutos de mandacaru (cereus jacamaru) e maracujazeiro amarelo (passiflora edulis sims.)GeleiaMicrobiologiaCactácea.JaleaMicrobiologíaCactus.JellyMicrobiologyCactus.Jelly is a product very appreciated by Brazilians, being considered an alternative for the use of fruits. The objective, through this research and elaboration of mandacaru and yellow passion fruit jelly, is to evaluate as microbiological conditions. The experiment was conducted at the Microbiology Laboratory of the Federal University of Campina Grande. To make extra gelatin has been used fruits: 50:50 sugar, adding 40% water. For this, the fruits were beaten in a blender with water, sieved and the juice was added to the sugar, being taken to low heat (180 ± 1 ° C). The verification of the jelly point was based on the content of soluble solids (62%). The determination of microbiological parameters followed the methodology recommended by the American Public Healh Association and the parameters of quality control. A mandacaru and yellow passion fruit jelly is a product derived from the processing of passion fruit pulp and whole mandacaru. For quality microbiological analyzes verified, if there is no Salmonella sp., Total coliforms and thermotolerant count <3 NMP / g and values <1 x 104 CFU / g for bacterial count and aerobic statistics, being within the tolerance limit established by RDC Legislation No. 12, of January 2, 2001. Conclude if the preparation method is easy to perform and low cost, being a potential alternative for the valorization of local and regional ingredients. The jelly was treated under ideal hygiene conditions, showing good microbiological quality to be used safely.La gelatina es un producto muy apreciado por los brasileños y se considera una alternativa para el uso de frutas. El objetivo de esta investigación a través del desarrollo de jalea de fruta mandacaru y maracuyá amarilla y evaluar las condiciones microbiológicas. El experimento se realizó en el Laboratorio de Microbiología de la Universidad Federal de Campina Grande. Para la elaboración de gelatina extra, se utilizó la relación fruta: azúcar de 50:50, con la adición de 40% de agua. Para esto, las frutas se batieron en una licuadora con agua, se tamizaron, y se añadió azúcar al jugo, y se llevó a fuego lento (180 ± 1 ° C). La verificación del punto de gelatina se basó en el contenido de sólidos solubles (62%). La determinación de los parámetros microbiológicos siguió la metodología recomendada por la American Public Healh Association y los parámetros de control de calidad. El mandacaru y la gelatina de maracuyá es un producto derivado del procesamiento de pulpa de maracuyá y fruta completa de mandacaru. Para el análisis de la calidad microbiológica, hubo ausencia de Salmonella sp., Recuento de coliformes totales y termotolerantes <3 NMP / gy valores <1 x 104 UFC / g para el recuento de bacterias aeróbicas y mesofílicas, por lo tanto dentro del límite de tolerancia establecido por la legislación RDC No. 12, del 2 de enero de 2001. Se concluye que el método de preparación es fácil de realizar y de bajo costo, siendo una alternativa potencial para la valorización de ingredientes locales y regionales. La gelatina se trató en condiciones higiénicas óptimas, lo que demuestra una buena calidad microbiológica para su uso seguro.A geleia é um produto muito apreciado pelos brasileiros sendo considerada uma alternativa para o aproveitamento de frutas. Objetivou-se através desta pesquisa a elaboração de geleia de frutos de mandacaru e maracujazeiro amarelo e avaliar as condições microbiológicas. O experimento foi conduzido no Laboratório de Microbiologia da Universidade Federal de Campina Grande. Para elaboração da geleia tipo extra, utilizou-se a proporção frutos:açúcar de 50:50, acrescentando-se 40% de água. Para tanto, os frutos foram batidos num liquidificador com água, peneirados, e ao suco foi acrescentado o açúcar, sendo levado ao fogo baixo (180 ±1 °C). A verificação do ponto de geleia teve como base o teor de sólidos solúveis (62%). A determinação dos parâmetros microbiológicos seguiu metodologia recomendada pela American Public Healh Association e os parâmetros de controle de qualidade. A geleia de mandacaru e maracujazeiro amarelo é um produto oriundo do processamento da polpa do maracujá e do fruto integral do mandacaru. Para as análises da qualidade microbiológica verificou-se ausência de Salmonella sp., contagem de coliformes totais e termotolerantes < 3 NMP/g e valores < 1 x 104 UFC/g para contagem de bactérias aeróbias e mesófilas, encontrando-se, assim, dentro do limite de tolerância estabelecido pela Legislação RDC n° 12, de 02 de Janeiro de 2001 . Conclui-se que o método de preparo é de fácil execução e de baixo custo, sendo uma alternativa em potencial a valorização dos ingredientes locais e regionais. A geleia foi tratada em condições ideais de higiene, atestando, boa qualidade microbiológica para ser utilizada com segurança. Research, Society and Development2020-05-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/445010.33448/rsd-v9i7.4450Research, Society and Development; Vol. 9 No. 7; e508974450Research, Society and Development; Vol. 9 Núm. 7; e508974450Research, Society and Development; v. 9 n. 7; e5089744502525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/4450/3704Copyright (c) 2020 Ana Cristina Silveira Martins, Paternak de Souza Barros, Vanessa Bordin Viera, Juliana Késsia Barbosa Soares, Maria Elieidy Gomes de Oliveirainfo:eu-repo/semantics/openAccessMartins, Ana Cristina SilveiraBarros, Paternak de SouzaSoares, Juliana Késsia BarbosaViera, Vanessa BordinOliveira, Maria Elieidy Gomes de2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/4450Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:18.147570Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Elaboration, processing and microbiological analysis of fruit jelly extra type from mandacaru (cereus jamacaru) and yellow passion fruit (passiflora edulis sims.)
Elaboración, procesamiento y análisis microbiológico de gelatina extra de mandacaru (cereus jacamaru) y maracuyá amarilla (passiflora edulis sims.) Frutas
Elaboração, processamento e análises microbiológicas de geleia tipo extra dos frutos de mandacaru (cereus jacamaru) e maracujazeiro amarelo (passiflora edulis sims.)
title Elaboration, processing and microbiological analysis of fruit jelly extra type from mandacaru (cereus jamacaru) and yellow passion fruit (passiflora edulis sims.)
spellingShingle Elaboration, processing and microbiological analysis of fruit jelly extra type from mandacaru (cereus jamacaru) and yellow passion fruit (passiflora edulis sims.)
Martins, Ana Cristina Silveira
Geleia
Microbiologia
Cactácea.
Jalea
Microbiología
Cactus.
Jelly
Microbiology
Cactus.
title_short Elaboration, processing and microbiological analysis of fruit jelly extra type from mandacaru (cereus jamacaru) and yellow passion fruit (passiflora edulis sims.)
title_full Elaboration, processing and microbiological analysis of fruit jelly extra type from mandacaru (cereus jamacaru) and yellow passion fruit (passiflora edulis sims.)
title_fullStr Elaboration, processing and microbiological analysis of fruit jelly extra type from mandacaru (cereus jamacaru) and yellow passion fruit (passiflora edulis sims.)
title_full_unstemmed Elaboration, processing and microbiological analysis of fruit jelly extra type from mandacaru (cereus jamacaru) and yellow passion fruit (passiflora edulis sims.)
title_sort Elaboration, processing and microbiological analysis of fruit jelly extra type from mandacaru (cereus jamacaru) and yellow passion fruit (passiflora edulis sims.)
author Martins, Ana Cristina Silveira
author_facet Martins, Ana Cristina Silveira
Barros, Paternak de Souza
Soares, Juliana Késsia Barbosa
Viera, Vanessa Bordin
Oliveira, Maria Elieidy Gomes de
author_role author
author2 Barros, Paternak de Souza
Soares, Juliana Késsia Barbosa
Viera, Vanessa Bordin
Oliveira, Maria Elieidy Gomes de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Martins, Ana Cristina Silveira
Barros, Paternak de Souza
Soares, Juliana Késsia Barbosa
Viera, Vanessa Bordin
Oliveira, Maria Elieidy Gomes de
dc.subject.por.fl_str_mv Geleia
Microbiologia
Cactácea.
Jalea
Microbiología
Cactus.
Jelly
Microbiology
Cactus.
topic Geleia
Microbiologia
Cactácea.
Jalea
Microbiología
Cactus.
Jelly
Microbiology
Cactus.
description Jelly is a product very appreciated by Brazilians, being considered an alternative for the use of fruits. The objective, through this research and elaboration of mandacaru and yellow passion fruit jelly, is to evaluate as microbiological conditions. The experiment was conducted at the Microbiology Laboratory of the Federal University of Campina Grande. To make extra gelatin has been used fruits: 50:50 sugar, adding 40% water. For this, the fruits were beaten in a blender with water, sieved and the juice was added to the sugar, being taken to low heat (180 ± 1 ° C). The verification of the jelly point was based on the content of soluble solids (62%). The determination of microbiological parameters followed the methodology recommended by the American Public Healh Association and the parameters of quality control. A mandacaru and yellow passion fruit jelly is a product derived from the processing of passion fruit pulp and whole mandacaru. For quality microbiological analyzes verified, if there is no Salmonella sp., Total coliforms and thermotolerant count <3 NMP / g and values <1 x 104 CFU / g for bacterial count and aerobic statistics, being within the tolerance limit established by RDC Legislation No. 12, of January 2, 2001. Conclude if the preparation method is easy to perform and low cost, being a potential alternative for the valorization of local and regional ingredients. The jelly was treated under ideal hygiene conditions, showing good microbiological quality to be used safely.
publishDate 2020
dc.date.none.fl_str_mv 2020-05-24
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/4450
10.33448/rsd-v9i7.4450
url https://rsdjournal.org/index.php/rsd/article/view/4450
identifier_str_mv 10.33448/rsd-v9i7.4450
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/4450/3704
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 7; e508974450
Research, Society and Development; Vol. 9 Núm. 7; e508974450
Research, Society and Development; v. 9 n. 7; e508974450
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052736256081920

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