Maria Elisabeth Barros de Oliveira

Avaliação de parâmetros de qualidade físico-químicos de polpas congeladas de acerola, cajá e caju

This work was conducted to study the quality of frozen fruit pulps of cashew apple, yellow mombin and acerola produced by enterprises from Paraiba and Pernambuco States (Brazilian northeastern region), in order to verify if they are according to Brazilian regulatory laws. The mean values for pulps from both states were: a) cashew apple: pH 4.11; soluble solids = 9.8°Brix; acidity in citric acid = 0,39%; reducing sugars = 5.74%; ascorbic acid = 162.89mg/100g. b) yellow mombin: pH = 2.50; soluble solids = 7.5°Brix; acidity in citric acid = 1.09%; reducing sugars = 2.70%; ascorbic acid = 8.87mg/100g. c) acerola: pH = 3.05; soluble solids = 6.50°Brix; acidity in citric acid = 1.04%; reducing sugars = 3.20%; ascorbic acid = 989.51mg/100g. The result revealed that 68.2% of yellow mombin pulp samples and 59.1% of cashew apple pulp samples were found in disagreement with the QIS juice of these fruits. Concerning to acerola pulp, 40,7% of samples were also in disagreement with the required standard, according to Brazilian legislation. Such findings indicate the necessity to set up QIS for yellow mombin and cashew apple pulps in order to offer good quality products to consumers.

Características químicas e físico-químicas de pequis da Chapada do Araripe, Ceará

O objetivo deste trabalho foi avaliar a qualidade do pequi. Para isso, frutos maduros colhidos de trinta e cinco pequizeiros (Cariocar coriaceum Wittm.) nativos, provenientes da Chapada do Araripe, Estado do Ceara, foram avaliados quanto as suas caracteristicas quimicas e fisico-quimicas. Na polpa do fruto, foram determinados pH, acidez total titulavel (ATT), solidos soluveis (°Brix), acucares soluveis totais (AST), relacao °Brix/acidez, atividade de agua, proteina, carboidratos totais e valor energetico total; na polpa e amendoa, umidade, lipidios, cinzas e minerais (Ca, Mg, P, K, Cu, Fe, Mn, Na e Zn). As plantas apresentaram grande variabilidade para a maioria das caracteristicas avaliadas. As maiores variabilidades foram observadas para a acidez, acucares totais e proteina. Em relacao aos minerais, a maior variabilidade foi observada para o cobre na polpa e sodio na amendoa. A menor variabilidade foi detectada para a atividade de agua, pH e umidade da polpa, em ordem crescente. Seis plantas destacaram- se por apresentarem percentagem de lipidios (polpa e amendoa) superiores a media deste estudo. A composicao em minerais variou entre as amostras (onze plantas), destacando-se, em termos quantitativos, o potassio na polpa e o fosforo na amendoa. A amendoa e mais rica em minerais do que a polpa. A polpa do pequi, face as caracteristicas de baixa acidez, alto pH e alta atividade de agua, apresenta-se propicia ao desenvolvimento de microrganismos patogenicos e a deterioracao. Alem disso, a presenca de nutrientes, temperatura e a disponibilidade de oxigenio sao fatores importantes que devem ser considerados durante o processamento e armazenamento por favorecerem a oxidacao dos lipidios. Os resultados demonstram a importância nutricional do pequi, principalmente de sua amendoa, pelo elevado teor de lipidios e minerais.

Caracterização física de frutos do pequizeiro nativos da chapada do Araripe-CE

The study aimed to characterize physically pequi fruits (Caryocar coriaceum Wittm.) of native trees from Chapada do Araripe, situated south of the state of Ceara, in order to quantify the variability among plants and identify genotypes to food industry and breeding programs. Fruits of 35 plants were characterized for 24 physical parameters in the whole fruit, rind, almonds, pulp and seeds. The results (average of 25 fruits) were evaluated via descriptive statistics (measures of central trend and data variability) and methods of multivariate analysis (cluster analysis and main component analysis). The fruits from the plants numbers: 01, 02, 03, 05, 07; 14, 22 and 26 showed the best characteristics for processing. The cluster analysis resulted in the identification of five groups of plants with similar phenotypic characteristics. The results showed that there is considerable variability in the specie.

Aminoácidos livres majoritários no suco de caju: variação ao longo da safra

The major free amino acids in cashew apple juice were studied during the crop season August to November 1995. The cashew apples were obtained from the clone CCP 09 cultivated in the county of Pio IX, state of Piaui-Brazil. Analysis were carried out in five samples harvested at twenty-one days intervals by using an amino acid analyser. The amino acids present in the juice were preliminary evaluated. Only the major eight ones were selected. The major amino acids detected, in decreasing order were: alanine, serine, phenylalanine, leucine, glutamic acid, aspartic acid, proline and tyrosine.