Desenvolvimento de fruta estruturada com umidade intermediária obtida de polpas concentradas de três genótipos de cajazeira (Spondias mombin L.).

• Autor(a) principal: LINS, Ana Carolina de Almeida
• Data de Publicação: 2010
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5070
• topic: Cajá; Spondias mombin L.; Processamento de alimento; Polpa de fruta; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

In the North and Northeast of Brazil, the Spondias mombin has considerable social and economic importance; a fact evidenced by the increasing commercialization of their fruits and processed products. In addition to the regional importance, the fruits have been having a relevant role in the agribusiness, with the development of new products and marketing on a larger scale of the pulp, with potential for use in processed form as frozen pulp, juices, nectars, ice creams, jellies, wines and liquors. The fruit known as Structured Pestil (Turkey); Lavashak (Iran); Tandra(India) Fruit leather (USA) has been studied by researchers in several countries like USA, India, Spain, Turkey and Brazil, is a product with high concentration of fruit pulp and texturized agents, this process technology has been applied in fruits such as grapes, pineapple, papaya, mango and açai, which can be used as a confectionery or consumed in the form that appears. Therefore this study aims to establish a procedure for the production of fruit structured intermediate moisture concentrated pulp with three IPA genotypes yellow mombin, evaluating the effect of treatments on the physical and chemical properties of the products under study using response surface methodology analyzing the hydrocolloids (independent variables): sodium alginate (A), low methoxyl pectin (P) and 180 Bloom gelatin (G) on firmness (F), water activity (aw), soluble solids (SS), pH (dependent variables) and color (ΔE) through a full factorial design 23. The results of central composite experimental design showed that the obtained models, except for the water activity and soluble solids, were predictive. Gelatin was the most important factor influencing the firmness, pH and color parameters of structured hog. There are good prospects for production of structured fruit with yellow mombin.