Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade

Detalhes bibliográficos
Autor(a) principal: MAIA, Saulo Emílio dos Santos
Data de Publicação: 2017
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/tede2/7355
Resumo: The umbu (Spondias tuberosa Arr. Câm.) is a common fruit from the Northeast region of Brazil and its sensory characteristics please its consumers, although, this fruit presents a short season period and high perishbility in natural conditions. Other typically known fruit from the northeast region is acerola (Malpighia emarginata) widely known and nutritionally rich, offering great possibility of enrichment to the umbu juice. For that reason the use of novel technologies that may support the processing of this fruit and yet enlarge its shelf-life period. This study had the objective to develop a mixed powder product of umbu and acerola, as enriching agent. It was also studied the stability of this powder during storage in different conditions (temperature of 25ºC and water activity at 0,1. 0,2 and 0,3) in different periods of 30, 60 and 90 days. Three proportions of umbu and acerola pulpa (50%, 60%/40% and 70%/30% respectively) were studied. The analysis performed were water activity, moisture, color, pH, ascorbic acid (AA) and total phenolic compounds (TPC). Microbiological analysis related to food safety were performed before the sensory analysis of acceptance, preference by multiple comparison and purchase intention. Finally, hygroscopicity, apparent and absolute density, bioactive compounds retention were evaluated during storage period in the different water activity above mentioned. There were performed pré-tests with different formulations of umbu and acerola (50%-50% / 60%-40% /70%-30%) and it was perceived that the best TPC and AA retention ocurred at 60%-40% umbu and acerola respectively. There was no significative difference among the physico-chemical characteristics in all different proportions. The powder with 60% umbu and 40% acerola presented the highest AA and TPC content (p<0,05). The obtained product presented itself within the Identity and Quality Standards for powder products. The best storage condition to maintain the bioactive compounds and physic-chemical characteristics of mixed powder of umbu and acerola was at water activity 0,1 for all the periods of storage. The mixed powder product had acceptance in the sensory test of 63,25% in the preference by multiple comparison test and 47,8% in the purchase intention test. Once again corroborating to a high quality product and its possible insertion in the market as an alternative for a rapid and healthy eating.
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spelling MACIEL, Maria Inês SucupiraLIRA JÚNIOR, José Severino deMELO, Enayde de AlmeidaAZOUBEL, Patrícia MoreiraLIMA, Vera Lúcia Arroxelas Galvão dehttp://lattes.cnpq.br/1040143287712640MAIA, Saulo Emílio dos Santos2018-07-25T13:32:17Z2017-08-31MAIA, Saulo Emílio dos Santos. Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade. 2017. 77 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7355The umbu (Spondias tuberosa Arr. Câm.) is a common fruit from the Northeast region of Brazil and its sensory characteristics please its consumers, although, this fruit presents a short season period and high perishbility in natural conditions. Other typically known fruit from the northeast region is acerola (Malpighia emarginata) widely known and nutritionally rich, offering great possibility of enrichment to the umbu juice. For that reason the use of novel technologies that may support the processing of this fruit and yet enlarge its shelf-life period. This study had the objective to develop a mixed powder product of umbu and acerola, as enriching agent. It was also studied the stability of this powder during storage in different conditions (temperature of 25ºC and water activity at 0,1. 0,2 and 0,3) in different periods of 30, 60 and 90 days. Three proportions of umbu and acerola pulpa (50%, 60%/40% and 70%/30% respectively) were studied. The analysis performed were water activity, moisture, color, pH, ascorbic acid (AA) and total phenolic compounds (TPC). Microbiological analysis related to food safety were performed before the sensory analysis of acceptance, preference by multiple comparison and purchase intention. Finally, hygroscopicity, apparent and absolute density, bioactive compounds retention were evaluated during storage period in the different water activity above mentioned. There were performed pré-tests with different formulations of umbu and acerola (50%-50% / 60%-40% /70%-30%) and it was perceived that the best TPC and AA retention ocurred at 60%-40% umbu and acerola respectively. There was no significative difference among the physico-chemical characteristics in all different proportions. The powder with 60% umbu and 40% acerola presented the highest AA and TPC content (p<0,05). The obtained product presented itself within the Identity and Quality Standards for powder products. The best storage condition to maintain the bioactive compounds and physic-chemical characteristics of mixed powder of umbu and acerola was at water activity 0,1 for all the periods of storage. The mixed powder product had acceptance in the sensory test of 63,25% in the preference by multiple comparison test and 47,8% in the purchase intention test. Once again corroborating to a high quality product and its possible insertion in the market as an alternative for a rapid and healthy eating.O umbu (Spondias tuberosa Arr. Câm.) é um fruto nativo da região nordeste do Brasil que possui características sensoriais que agradam seus consumidores, porém, este fruto apresenta um período de safra curto e alta perecibilidade em condições naturais. Outro fruto bastante típico da região nordeste é a acerola (Malpighia emarginata) amplamente conhecida e rica nutricionalmente, oferecendo grande possibilidade de enriquecimento ao umbu. Sendo assim, o uso de tecnologias que possam auxiliar o processamento destes frutos e ainda aumentar seu tempo de prateleira, como a atomização deve ser levada em consideração. Este estudo teve como objetivo desenvolver um produto misto em pó de umbu com acerola, como agente enriquecedor. Além disso, foi estudado também a estabilidade deste pó durante o armazenamento em diferentes condições (25º C de temperatura, com atividade de água 0,1; 0,2 e 0,3) nos diferentes tempos 30, 60 e 90 dias. Três proporções de polpas de umbu e acerola (50%, 60%/40% e 70%/30%, respectivamente) foram estudadas. As análises realizadas foram atividade deágua, umidade, cor, pH, ácido ascórbico (AA) e compostos fenólicos totais (CFT). Análises microbiológicas referentes à segurança do alimento foram realizadas antes dos testes sensoriais de aceitação, preferência por comparação múltipla e intenção de compra. E por fim a higroscopicidade, densidade aparente e absoluta, retenção dos compostos bioativos e potencial antioxidante foram avaliados durante o tempo de armazenamento nas diferentes atividades de água acima citadas. Foram realizados pré-testes com as diferentes formulações de umbu e acerola (50%-50% / 60%-40% / 70%-30%) e foi constatada que a melhor retenção dos CFT e AA ocorreu na proporção 60%-40% de umbu e acerola respectivamente na mistura. O pó com a proporção de 60% umbu e 40% acerola apresentou os maiores teores de AA e CFT (p<0,05). O produto obtido apresentou-se dentro dos parâmetros de identidade e qualidade para produtos em pó. A melhor condição de armazenamento para a manutenção dos compostos bioativos e características físico-químicas do pó misto de umbu e acerola foi em Aw 0,1 para todos os tempos de armazenamento. O produto misto em pó obteve aceitação de 63,25% nos testes sensoriais de preferência por comparação múltipla e de 47,8% no teste de aceitação e intenção de compra. Mais uma vez corroborando para a alta qualidade do produto e sua inserção no mercado como alternativa para uma alimentação rápida e saudável.Submitted by Mario BC (mario@bc.ufrpe.br) on 2018-07-25T13:32:17Z No. of bitstreams: 1 Saulo Emilio dos Santos Maia.pdf: 1218851 bytes, checksum: 45aaf779cda9b7a0b02af17563f41067 (MD5)Made available in DSpace on 2018-07-25T13:32:17Z (GMT). No. of bitstreams: 1 Saulo Emilio dos Santos Maia.pdf: 1218851 bytes, checksum: 45aaf779cda9b7a0b02af17563f41067 (MD5) Previous issue date: 2017-08-31Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPqapplication/pdfporUniversidade Federal Rural de PernambucoPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFRPEBrasilDepartamento de Ciências DomésticasUmbuSpondias tuberosaAcerolaMalpighia emarginataSecagem por atomizaçãoPó mistoCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSObtenção de pó misto de umbu e acerola por atomização e sua estabilidadeinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-3168359563433608541600600600600-395403402001511222138879504442384524-2555911436985713659info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRPEinstname:Universidade Federal Rural de Pernambuco (UFRPE)instacron:UFRPEORIGINALSaulo Emilio dos Santos Maia.pdfSaulo Emilio dos Santos Maia.pdfapplication/pdf1218851http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/7355/2/Saulo+Emilio+dos+Santos+Maia.pdf45aaf779cda9b7a0b02af17563f41067MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/7355/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51tede2/73552018-07-25 10:32:17.479oai:tede2: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Biblioteca Digital de Teses e Dissertaçõeshttp://www.tede2.ufrpe.br:8080/tede/PUBhttp://www.tede2.ufrpe.br:8080/oai/requestbdtd@ufrpe.br ||bdtd@ufrpe.bropendoar:2024-05-28T12:35:33.296177Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)false
dc.title.por.fl_str_mv Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade
title Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade
spellingShingle Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade
MAIA, Saulo Emílio dos Santos
Umbu
Spondias tuberosa
Acerola
Malpighia emarginata
Secagem por atomização
Pó misto
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade
title_full Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade
title_fullStr Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade
title_full_unstemmed Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade
title_sort Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade
author MAIA, Saulo Emílio dos Santos
author_facet MAIA, Saulo Emílio dos Santos
author_role author
dc.contributor.advisor1.fl_str_mv MACIEL, Maria Inês Sucupira
dc.contributor.advisor-co1.fl_str_mv LIRA JÚNIOR, José Severino de
dc.contributor.referee1.fl_str_mv MELO, Enayde de Almeida
dc.contributor.referee2.fl_str_mv AZOUBEL, Patrícia Moreira
dc.contributor.referee3.fl_str_mv LIMA, Vera Lúcia Arroxelas Galvão de
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/1040143287712640
dc.contributor.author.fl_str_mv MAIA, Saulo Emílio dos Santos
contributor_str_mv MACIEL, Maria Inês Sucupira
LIRA JÚNIOR, José Severino de
MELO, Enayde de Almeida
AZOUBEL, Patrícia Moreira
LIMA, Vera Lúcia Arroxelas Galvão de
dc.subject.por.fl_str_mv Umbu
Spondias tuberosa
Acerola
Malpighia emarginata
Secagem por atomização
Pó misto
topic Umbu
Spondias tuberosa
Acerola
Malpighia emarginata
Secagem por atomização
Pó misto
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.cnpq.fl_str_mv CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description The umbu (Spondias tuberosa Arr. Câm.) is a common fruit from the Northeast region of Brazil and its sensory characteristics please its consumers, although, this fruit presents a short season period and high perishbility in natural conditions. Other typically known fruit from the northeast region is acerola (Malpighia emarginata) widely known and nutritionally rich, offering great possibility of enrichment to the umbu juice. For that reason the use of novel technologies that may support the processing of this fruit and yet enlarge its shelf-life period. This study had the objective to develop a mixed powder product of umbu and acerola, as enriching agent. It was also studied the stability of this powder during storage in different conditions (temperature of 25ºC and water activity at 0,1. 0,2 and 0,3) in different periods of 30, 60 and 90 days. Three proportions of umbu and acerola pulpa (50%, 60%/40% and 70%/30% respectively) were studied. The analysis performed were water activity, moisture, color, pH, ascorbic acid (AA) and total phenolic compounds (TPC). Microbiological analysis related to food safety were performed before the sensory analysis of acceptance, preference by multiple comparison and purchase intention. Finally, hygroscopicity, apparent and absolute density, bioactive compounds retention were evaluated during storage period in the different water activity above mentioned. There were performed pré-tests with different formulations of umbu and acerola (50%-50% / 60%-40% /70%-30%) and it was perceived that the best TPC and AA retention ocurred at 60%-40% umbu and acerola respectively. There was no significative difference among the physico-chemical characteristics in all different proportions. The powder with 60% umbu and 40% acerola presented the highest AA and TPC content (p<0,05). The obtained product presented itself within the Identity and Quality Standards for powder products. The best storage condition to maintain the bioactive compounds and physic-chemical characteristics of mixed powder of umbu and acerola was at water activity 0,1 for all the periods of storage. The mixed powder product had acceptance in the sensory test of 63,25% in the preference by multiple comparison test and 47,8% in the purchase intention test. Once again corroborating to a high quality product and its possible insertion in the market as an alternative for a rapid and healthy eating.
publishDate 2017
dc.date.issued.fl_str_mv 2017-08-31
dc.date.accessioned.fl_str_mv 2018-07-25T13:32:17Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
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status_str publishedVersion
dc.identifier.citation.fl_str_mv MAIA, Saulo Emílio dos Santos. Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade. 2017. 77 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife.
dc.identifier.uri.fl_str_mv http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7355
identifier_str_mv MAIA, Saulo Emílio dos Santos. Obtenção de pó misto de umbu e acerola por atomização e sua estabilidade. 2017. 77 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife.
url http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7355
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dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv Departamento de Ciências Domésticas
publisher.none.fl_str_mv Universidade Federal Rural de Pernambuco
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