Marta Helena Fillet Spoto

Cinética da degradação de geleiada de morango

Strawberry jelly was stored at 20 (control), 30 (room) and 40 (accelerated) oC in order to evaluate their shelf lives. The shelf-life evaluation was based on objective color readings of L a b Hunter color (Minolta Chroma Meter CR-400) and on subjective color methods, smell, flavor, and texture (Quantitative Descriptive Analysis) measurements. Objective and subjective analyses were carried out for 180 days at 30-day intervals under three different conditions. Experimental data show that the color degradation followed the model of a first order kinetic reaction. The Arrhenius model was applied to the reaction rates (k) at each temperature obtaining activation energy (Ea) of 5.66 kcal.mol-1 and a Q10 of 1.36. The jellies showed adequate quality with relation to acid ascorbic content in the occasion of the processing, but they had presented low vitamin C retention. On the 60th day, the vitamin C content reduced more than 98%, regardless of the storage condition. The jellies stored at 40 oC proved more sensitive to the alterations in the color, and such temperature affected negatively the sensory attributes indicated by the browning and losses of smell, flavor, and texture. The results suggest that strawberry jellies must be stored under controlled conditions of temperature (20 to 30 oC).

Pós-colheita de uva 'Itália' revestida com filmes à base de alginato de sódio e armazenada sob refrigeração

Este trabalho teve como objetivo avaliar o efeito da aplicacao de pelicula a base de alginato de sodio em diferentes concentracoes na conservacao pos-colheita de uva Italia armazenada sob refrigeracao. Cachos de uva Italia colhidos em Pirapora (SP) foram selecionados, previamente higienizados com solucao de alcool etilico a 30%, imersos em solucao de cloreto de calcio a 0,6% por 2 minutos e, em seguida, em emulsao de alginato de sodio a 0,25; 0,50; 0,75 e 1,00%, antes de serem mantidos sob refrigeracao (4 ± 0,7xa0°C; 49,5% UR) por 29 dias. Avaliou-se a cada sete dias a porcentagem de perda de peso dos cachos, a coloracao, a textura, os teores de Solidos Soluveis (SS), de Acidez Titulavel (AT) e de acido ascorbico, o ratio (SS/AT), o pH e o teor de umidade das bagas. As bagas tambem foram avaliadas quanto a aceitacao por 30 provadores nao treinados. O tratamento com alginato a 1,00% proporcionou melhor eficiencia quanto a perda de massa, manutencao da textura, teores de umidade e de solidos soluveis, alem de propiciar menor intensidade no escurecimento das bagas. As bagas tratadas com pelicula de alginato a 0,75% mostraram-se mais verdes, mais acidas e com menor ratio. Ao longo de todo o periodo, todas as bagas tratadas com alginato foram bem aceitas pelos provadores. A cobertura com alginato a 1% mostrou-se mais eficiente na conservacao da uva Italia.

Aproveitamento agroindustrial de resíduos sólidos provenientes do melão minimamente processado

One of the main impediments to the development of the minimally processed industry of fruits and vegetables in diverse parts of the world is associated with the significant amount of organic residues that are generated by the activity. Then, this work proposed to study alternatives for the exploitation of the peels and the pulps leftovers of minimally processed melons. Of the peels three products were developed, compote, candy and icing candy; and with the pulps leftovers was elaborated jellies. The products were evaluated about centesimal composition and sensorially, using hedonic scale of nine points, and counted with participation of thirty non-trained panelists. The results showed that the products made with the peels presented larger contents of ashes, protein and alimentary fiber. The sensorial test indicated that all the elaborated products, except the candy, showed acceptability for panelists, with rates above of 80%.

Perfil sensorial e aceitação de melão amarelo minimamente processado submetido a tratamentos químicos

Este estudo teve como objetivo tracar o perfil sensorial ao longo do periodo de armazenamento e determinar a aceitacao global de meloes amarelos minimamente processados (submetidos a tratamentos quimicos) e os impactos desse processamento sobre a aceitacao do produto pelo consumidor. Frutos selecionados, lavados e sanificados foram minimamente processados em forma de cubos, divididos em quatro lotes que constaram de: testemunha, tratados com solucao de cloreto de calcio (1%), tratados com acido ascorbico (1%) e revestidos com alginato de sodio (1%). Esses cubos foram acondicionados em bandejas de tereftalato de polietileno (PET) com tampa e armazenados a 5 ± 1 oC e 73 ± 5% UR por um periodo de 8 dias. No 1o, 3o, 5o e 8o dias apos o processamento, os meloes foram avaliados sensorialmente, utilizando a Analise Descritiva Quantitativa (ADQ), por uma equipe de 8 provadores treinados. O teste de aceitacao pelo consumidor foi conduzido em laboratorio, com 50 provadores nao treinados, utilizando as escalas: hedonica e de intencao de compra; alem da frequencia de consumo. A ADQ mostrou que os tratamentos testados nao apresentaram efeito no prolongamento da vida util dos meloes amarelos minimamente processados. Os descritores que mais traduziram a qualidade do fruto submetido aos tratamentos quimicos testados foram: aparencia de fresco e brilhante; odor de fresco e caracteristico; sabor acido, salgado, amargo, fresco, caracteristico, adstringente, aguado e estranho. O teste com os consumidores indicou que os meloes tratados com cloreto de calcio e com acido ascorbico foram os mais aceitos pelos provadores e revelou que nao houve diferenca quanto a intencao de compra.

Influência de sanificantes nas características físicas e químicas de uva Itália

The objective of this work was to evaluate the influence of sodium dichloroisocianurate (NaDCC), ethylic alcohol, and sodium hypochlorite sanitizers, on the quality of Italia grape, based on the physical and chemical characteristics. Clusters of Italia grape harvested in Sao Miguel Arcanjo (SP) were selected by size and quality and submitted the postharvest treatments by immersion in ethylic alcohol solution (15% v/v), sodium dichloroisocianurate (200 ppm), and sodium hypochlorite (200 ppm) for 3 seconds and 10 minutes, respectively under ambient room conditions (21.2 °C; 69.8% HR) for 9 days. The clusters weight loss, tax of degrane, coloration, firmness, contents of soluble solids (SS), and titratable acidity (TA), SS/TA relation and pH of the berries were evaluated every three days. Under those conditions, the highest daily average mass loss was found in the sodium hypochlorite (0.7333%/day) followed by the non- sanitized clusters (0.6163%/day), sodium dichloroisocianurate (0.5837%/day), and ethylic alcohol (0.5623%/day). The berries sanitized with sodium dichloroisocianurate were darker and yellow. The sanification differences regarding firmness, pH, contents of soluble solids and titratable acidity, and SS/TA relation were not verified. From the results it can be concluded that the sanitizers do not influence in the physical and chemical qualities of Italia grape.

Modificações sensoriais em abacaxi 'Pérola' armazenado à temperatura ambiente

In the present work the sensory modifications in the pineapples four ripeness stages during room temperature storage were evaluated. Every two days, appearance, smell, flavor, and texture of the pineapple in the ripeness stages, green, spotted, colored and yellow obtained from CEAGESP (Sao Paulo State, Brazil) and stored at room temperature (23.4 ± 1.7 °C; 70% RH) were evaluated for 6 days. The ripeness stages influenced the pineapple sensory quality negatively reaching the highest values in the quality in the spotted and colored stages.

Gamma Radiation in Plant Foods

Food irradiation is the most studied and evaluated worldwide treatments. The term radiation refers to the physical phenomenon in which radiant energy moves through the space or matter in the form of electromagnetic waves, such as microwave, infrared, ultraviolet, X-rays and gamma rays. In foods, the most commonly used technique relies on irradiation using a specific band of electromagnetic energy radiation known as ionizing radiation with gamma rays. The purpose is to sterilize or reduce decay, disinfect vegetables from insects and parasites, delay fruit ripening and inhibit sprouting roots. However, as all technological process, irradiation has disadvantages. It can be said that, as the other postharvest technologies, the use of gamma radiation results in advantages and quality to fruits and vegetables since applied correctly and at the right moment. Current legislation and the specific requirement of the species and cultivar must be respect. If these caution are taken, the use of irradiation results in healthy and safe products without quality degradation and without postharvest losses.

Aplicação do método QDF na avaliação do perfil do consumidor de melão amarelo

The search for longevity and the demand for healthy food have made consumers more conscious. A study was carried out to evaluate the purchasing habits of melon consumers in the Municipal Market of Piracicaba (Sao Paulo State, Brazil) by the Quality Function Development (QFD) Method. With the answers to the questionnaire, it was possible to determine the consumers preferences, habits, complaints, and demands. It was verified that women are the consumers and that melons are consumed raw. 42.8% of the interviewees complained about the quality, and the watery taste of melons was the major complaint. The quality of the melons displayed does not meet customer expectations (damage, variety color, firmness, succulence, accessible price, quality guarantee, and sweetness). Due to the customers complaints and considering their preference for fresh melons, special attention must be given to the appearance and sensory quality. The opinion of the consumers must be considered in order to identify the characteristics that should be improved to minimize losses, promote improvement, and maintain the final product quality.