Otimização do processo de produção e aceitação de rolinhos de Ciriguela

• Autor(a) principal: CORREIA, Lídia Cristina dos Santos Alencar
• Data de Publicação: 2011
• 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/tede2/5081
• topic: Desidratação; Ciriguela; Planejamento experimental; Pesquisa de mercado; Umidade intermediária; Dehydration; Experimental design; Market research; Intermediate moisture; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

The red mombin fruit has excellent flavor, aroma, good appearance and nutritional quality, being widely consumed as a fresh fruit, with potential for use in processed form such as frozen pulp, juices, nectars and ice cream products. This work was carried out aiming to establish a procedure for the production of red mombin fruit leather of three genotypes coming from germplasm’s collection administered by IPA (Instituto Agronômico de Pernambuco), to determine the effect of treatments on the physicochemical properties, to realize market research for dehydrated products fruit, to evaluate acceptance and intent to buy the red mombin leather and to characterize the physicochemical and chemical properties of the leather more accepted. 22 factorial design was used, the dependent variables were the concentration of glucose syrup and sucrose, as an independent variable were water activity, moisture, carotenoids content, color and texture difference. Through drying kinetics was noted that six hours drying as time required for humidity below 20%. The glucose syrup showed a greater influence, the higher the concentration, the higher the water activity, the lower the moisture either content of carotenoids, the difference in color and texture. The group studied showed a level of education above the high school completed, aged 23 to 49 years and income from 2 to 5 minimum wages, 96% interviewed said they knew dehydrated fruits, 65% consumed consider healthy food, tasty, convenient and nutritious product. None of those interviewed knew the red mombin fruit leather, but 80% of these said they consume this product. The test 3 (30% glucose syrup + 5% sucrose) had the highest average of acceptance and intent to buy. The red mombin fruit leather presented 62,4mg/100g ascorbic acid and higher caloric value, making it a healthy product and energy. So an excellent opportunity for small producers, because there is an increased income and improved quality of life.