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Biblioteca(s):  Embrapa Amapá.
Data corrente:  03/10/2014
Data da última atualização:  19/07/2018
Tipo da produção científica:  Resumo em Anais de Congresso
Autoria:  BEZERRA, V.; FREITAS-SILVA, O.; OLIVEIRA, A.; CABRAL, L.; DAMASCENO, L.
Afiliação:  VALERIA SALDANHA BEZERRA, CPAF-AP; OTNIEL FREITAS-SILVA, CTAA; AGNELLI HOLANDA OLIVEIRA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; LEANDRO FERNANDES DAMASCENO, CPAF-AP.
Título:  Colorimetric change of assai (Euterpe oleracea Mart.) after preservation and thermal processing of the fruit.
Ano de publicação:  2014
Fonte/Imprenta:  In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 17., 2014, Montreal, Canada. Research that resonates: abstracts. Montreal: IUFoST, 2014.
Idioma:  Inglês
Notas:  UP371.
Conteúdo:  Amazonian areas is far from the consumer center. Those characteristics promote a decline in visual quality of the fruit at the time of commercialization and consequently of the beverage processed. The aim of this study was to evaluate the influence of the assai fruit conservation and heat treatment, usually applied before its transformation into a pulp or beverage by artisan processing. Assai fruits were collected in 2013 in Mazagão, Brazil, packed in polypropylene bags, vacuum sealed and refrigerated (8-10°C) during four days. The treatments consisted of i.) fruits packed under vacuum (T1), ii.) fruits softening with potable water at 45°C for 20 minutes before bleaching (T2), ii.) fruits which have not been softened before bleaching (T3), iii.) fruits bleached at 80°C for 10 seconds (T4) (Rogez et al., 1996) and iv.) packaged fruit pulps prepared in the presence (T5) and iv). absence of vacuum (T6). The instrumental color of fruits and pulps was evaluated by colorimeter CR- 400 Konica Minolta. Fruit pulp preserved in vacuum (T5) showed the darkest luminosity (L*29.39), well as a more reddish color (a*8.51) and also more blue (b*-4.10). Considering ?E 12.55, there was a significant difference between vacuum packed fruit (T1) and without vacuum fruit pulps (T6). Otherwise, pulps from vacuum packed fruits (T5) and ones with absence of vacuum packed fruits (T6) also presented statistical difference (?E 7.80). The highest value C* was observed in vacuum packed pulps (T5) (9.45),... Mostrar Tudo
Thesagro:  Açai; Cor; Preservação de alimento.
Thesaurus Nal:  color; food preservation.
Categoria do assunto:  Q Alimentos e Nutrição Humana
URL:  https://ainfo.cnptia.embrapa.br/digital/bitstream/item/109543/1/CPAF-AP-2014-Colorimetric-change-of-Assai.pdf
Marc:  Mostrar Marc Completo
Registro original:  Embrapa Amapá (CPAF-AP)
Biblioteca ID Origem Tipo/Formato Classificação Cutter Registro Volume Status URL
CPAF-AP16844 - 1UPCRA - DD
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1.Imagem marcado/desmarcadoBEZERRA, V.; FREITAS-SILVA, O.; OLIVEIRA, A.; CABRAL, L.; DAMASCENO, L. Colorimetric change of assai (Euterpe oleracea Mart.) after preservation and thermal processing of the fruit. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 17., 2014, Montreal, Canada. Research that resonates: abstracts. Montreal: IUFoST, 2014. UP371.
Tipo: Resumo em Anais de Congresso
Biblioteca(s): Embrapa Amapá.
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