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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Online Access: | https://www.redalyc.org/articulo.oa?id=395940118017 |
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Table of Contents:
- Stability of frozen marolo pulp during storage Clarissa DAMIANI Flávio Alves da SILVA Moacir Evandro LAGE Douglas Endrigo Perez PEREIRA Fernanda Salamoni BECKER Eduardo Valério de Barros VILAS BOAS Agrociencias life shelf Savanna fruits Annona crassiflora Mart Marolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%), carbohydrates (12.1-10.15%), calorie (67.23-59.01 kcal), sucrose (2.50-1.29%), citric acid (435.63-197.5 μg.g–1), tartaric acid (4.38-1.88 μg.g–1) , acetic acid (470.38-279.25 μg.g–1), ascorbic acid (3.00-0.00 μg.g–1), total pectin (0.67-0.39%), pH (3.88-3.83), and b* chromaticity coordinates (24.85-20.53) decreased reduced during storage, whereas the levels of moisture (85.10-87.19%), color parameters (L* 58.89-62.62 and a* 5.37-7.86), reducing sugars (4.53-5.62%), total soluble sugars (7.1-7.36%), soluble solids (7.0-8.4 °Brix), total acidity (0.9-1.0%), malic acid (514.13-781.25 μg.g–1), soluble pectin (0.16-0.24%), and antioxidant (6.85-37.35% of DPPH discoloration) increased over the one-year of storage period. According to the physical, chemical, and microbiological parameters assessed, the product can be stored for 12 months without loss of quality with addition of citric acid as a preservative. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940118017 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.33