Éllen Cristina de Souza

Qualidade e vida útil de pequi minimamente processado armazenado sob atmosfera modificada

Objetivou-se neste trabalho avaliar a eficiencia do uso de atmosfera modificada passiva e ativa na manutencao da qualidade e prolongamento da vida util de pequi minimamente processado armazenado a 5oC, por 12 dias, atraves de avaliacoes fisiologicas, fisicas, fisico-quimicas e quimicas. Os pequis foram lavados em agua corrente e sanificados antes e apos a retirada da casca em solucao de hipoclorito de sodio 200 mg.L-1 e 100 mg.L-1, por 15 e 5 minutos, respectivamente. Os pequis foram acondicionados em embalagem rigida de polipropileno (PP), da seguinte forma: coberta com tampa do mesmo polimero; envolta com filme de policloreto de vinila (PVC) 0,014 mm; selada passiva e ativamente (3,2% O2 + 9,2% CO2) e (7,7% O2 + 3,9% CO2) com filme de polietileno (PE) + PP 0,060 mm. Conclui-se que as embalagens rigidas seladas passiva e ativamente com filme de PE + PP 0,060 mm nao sao recomendadas para acondicionar pequi minimamente processado, em razao do nivel de O2 estar proximo a 0%, no terceiro dia de armazenamento, o que compromete a sua qualidade. As embalagens rigidas de polipropileno com tampa do mesmo polimero e as envoltas com filme de PVC sao as mais indicadas para pequi minimamente processado, visto que nao propiciam condicoes de anaerobiose e nem alteraram expressivamente suas caracteristicas fisicas, fisico-quimicas e quimicas, resultando em uma vida util de 12 dias de armazenamento a 5 ± 1oC e UR 90 ± 5%.

CARACTERIZAÇÃO QUÍMICA E FÍSICA DE FRUTOS DE CURRIOLA, GABIROBA E MURICI PROVENIENTES DO CERRADO BRASILEIRO

ABSTRACTThe Cerrado biome features a variety of fruit species with peculiar sensory characteristics, but little explored scientifically and commercially. This study aimed the chemical, physical and nutritional characterization of curriola (Pouteria ramiflora), gabiroba (Campomanesia cambessedeana) and murici (Byrsonima verbascifolia), native fruits of the Brazilian Cerrado. Gabiroba had a high amount of Vitamin C (383.33 mg/100g) and showed a significant proportion of pulp (81.52%). Curriola showed considerable crude fiber (8.18%), while murici had a considerable amount of pectin (746.81 mg/100 g), lipids (2.31 %) and expressive antioxidant potential (56 mg DPPH / g fruit). These results can be used as a basis for future researches in order to improve bioactive compounds and manufacturing processes of those fruits.

AVALIAÇÃO SENSORIAL DE IOGURTE À BASE DE PITAIA (HYLOCEREUS UNDATUS), ENRIQUECIDO COM QUINOA (CHENOPODIUM QUINOA) E SUCRALOSE

The market for foods that are aimed at certain health benefit has been shown to be promising, allied to this fact is the growing number of studies in the area of dairy foods such as yogurt, high biological value, product with health beneficial properties and easy marketing. The yogurt added if pulp of dragon fruit ( Hylocereus undatus ), sensory potential of exotic fruit and little exploited, tends to be a product of easy acceptance by consumers, additionally you can increase its nutritional value by adding the quinoa, grain protein content of high and significant contents in fatty acids, and despite the use of sucralose that is considered a sweetener without usage restrictions makes the product even more attractive. Accordingly, the present study sought to evaluate much sensory yogurt plus dragon fruit pulp in various concentrations and check what was the greater acceptance. Microbiological analyses have been made of the coliforms, 45oC, 30oC and presence of Salmonella sp. to check the quality of the product. The model adopted for the sensory analysis was the preference ordering test, for comparison of yogurt in its various concentrations of pulp. Microbiological analyses found in the concentrations of the yogurts, 20% 30% and 40% of pulp were satisfactory in accordance with the legislation in force for that product type. The results obtained for the sensory test pointed to consumer preference with greater concentration in the sample of dragon fruit pulp (40%).

CARACTERIZAÇÃO FÍSICO-QUÍMICA E SENSORIAL DE SORVETES À BASE DE FRUTOS DO CERRADO

5 ABSTRACT The study aimed to evaluate the nutritional, microbiological and sensory properties of ice cream made with exotic fruits of the Brazilian cerrado region, among them araticum (Annonacrassiflora) pequi (Caryocar brasiliense Camb.) Mangaba (Hancorniaspeciosa) and Curriola( Pouteriaramiflora). Many flavors proved promising, with high acceptability and nutritional value superior to conventional commercial flavor, making it an attractive option for both the industry and for consumer health. As regards the microbiological