Cydia de Menezes Furtado

In natura açaí beverage: quality, pasteurization and acidification

O objetivo deste trabalho foi avaliar as caracteristicas fisicas, fisico-quimicas, quimicas e microbiologicas da bebida de acai (Euterpe precatoria Mart.) in natura, processada e comercializada em Rio Branco-Acre, submete-la a tratamentos de acidificacao e pasteurizacao e avaliar seus efeitos. Frutos de acai foram processados para obtencao da bebida, conforme geralmente consumida. Uma amostra de 25 litros foi coletada de uma unidade processadora, no mercado municipal de Rio Branco, transportada ao laboratorio da Unidade de Tecnologia de Alimentos da Universidade Federal do Acre para montagem de experimentos em delineamento inteiramente casualizado. Na bebida in natura e apos tratamentos realizou-se as analises de solidos totais, pH, acidez total titulavel, proteinas, lipidios, bolores e leveduras, coliformes totais e termotolerantes a 45 oC. Os resultados da ANOVA mostraram, exceto lipidios, diferenca (p < 0,01) nos parâmetros. A bebida de acai in natura apresenta elevada contaminacao por coliformes totais e termotolerantes a 45 oC, bolores e leveduras, estando em condicoes higienico-sanitaria insatisfatoria e insegura ao consumo. A pasteurizacao foi eficaz na reducao da microbiota da bebida, reduziu a contaminacao para nivel aceitavel, conforme a legislacao, garantindo qualidade e seguranca alimentar. O tratamento acidificado reduziu parcialmente a microbiota. A bebida e classificada como acai fino ou tipo C.

Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage

This study aimed to evaluate the physicochemical composition, color and sensory acceptance of low-fat acai and cupuacu nectar, as well as changes in these parameters during storage. Nectars were prepared with acai pulp previously defatted by centrifugation on a pilot scale. The study consisted of two steps. In the first step, the physicochemical characteristics, instrumental color, and sensory acceptance of the nectar prepared with low-fat acai pulp were evaluated and compared with those of nectar prepared with full-fat acai pulp. In the second step, titratable acidity, pH, soluble solids, anthocyanin content, instrumental color, and sensory acceptance of the low-fat acai and cupuacu nectar were evaluated for 6 months of storage at 25°C in the absence of light. The use of low-fat acai pulp resulted in nectars with good overall acceptance, but with lower scores for color acceptance than those of the full-fat nectar. The low-fat nectar remained stable with respect to acidity, pH, and soluble solid content during storage for up to 180 days. However, there was degradation of anthocyanins, which had a negative impact on the product color and sensory acceptance over time. Under the conditions evaluated, the estimated product shelf life is up to 120 days.