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Registro Completo |
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Biblioteca(s): |
Embrapa Acre. |
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Data corrente: |
28/08/2020 |
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Data da última atualização: |
28/06/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOUZA, J. M. L. de; ROCHA, J. M.; CARTAXO, C. B. da C.; VASCONCELOS, M. A. M. de; ALVARES, V. de S.; NASCIMENTO, M. N.; YOMURA, R. B. T.; KAEFER, S. |
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Afiliação: |
JOANA MARIA LEITE DE SOUZA, CPAF-AC; João M. Rocha, Faculdade de Ciências da Universidade do Porto (FCUP); CLEISA BRASIL DA CUNHA CARTAXO, CPAF-AC; MARCUS ARTHUR MARCAL DE VASCONCELOS, CPAF-AC; VIRGINIA DE SOUZA ALVARES, CPAF-AC; Matheus M. Nascimento, Universidade Federal do Acre (Ufac); RENATA BELTRAO TEIXEIRA YOMURA, CPAF-AC; Simara Kaefer, Instituto Federal de Educação, Ciência e Tecnologia de Rondônia. |
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Título: |
Monitoring and optimization of cupuaçu seed fermentation, drying and storage processes. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Microorganisms, v. 8, n. 9, 1314, Sept. 2020. |
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DOI: |
10.3390/microorganisms8091314 |
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Idioma: |
Inglês |
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Conteúdo: |
Cupuaçu [Theobroma grandiflorum (Wild ex Spreng.) K. Schum] seeds have been employed for a long time in the Amazon region for food purposes. Similar to cocoa, processed cupuaçu pulp and seeds can be used to produce juices, ice creams, confectionary products and cupulate®, which is a similar product to chocolate. However, its market penetration requires the mastery of all processing stages to improve the food quality and safety and to make possible an efficient technology transfer to the local small farmers and communities. Based on the above, the current research work aimed at monitoring and optimizing the consecutive fermentation and drying processes of cupuaçu seeds over 7 days each, as well as storage for 90 days. A greenhouse structure incorporating the fermenter and solar drying terrace was designed to be inexpensive, versatile, easily scalable, and easy to maintain and operate by the local small farmers after a short period of training. This research effort also aimed at giving a vision for the future creation of an integrative and sustainable cupuaçu system covering the economic, social, cultural and environmental vectors. The experimental design comprised 5 batches of 100 kg of seeds each. Several microbiological and physicochemical parameters were performed and correlated with processing variables. Microbiological parameters encompassed viable counts of mesophilic microorganisms, coliforms, yeasts, and molds, whereas physicochemical measures included fermentation and drying temperature, pH, acidity, dry matter, ashes, water activity, color, total proteins, lipids and carbohydrates, and energy. The average seed fermentation temperature varied from ca. 28 to 44 °C, reaching the maximum on day 3 and a final value of ca. 31 °C. Regarding solar drying, the average seed temperatures ranged from ca. 24 °C (at the end) to 39 °C on day 3, and an initial value of ca. 29 °C. The average final seed pH value of drying was 5.34 and was kept during storage. During storage, results demonstrated the existence of significant correlations among several experimental parameters under scrutiny. Finally, bean viable counts obtained during storage unfolded acceptable values of total mesophilic bacteria well below the maximum limit. Viable counts of yeast and molds were generally found between 3 and 4 log(CFU/gsample), and total coliforms were also detected, although both were at acceptable levels and well beneath the established maximum limits for food safety. MenosCupuaçu [Theobroma grandiflorum (Wild ex Spreng.) K. Schum] seeds have been employed for a long time in the Amazon region for food purposes. Similar to cocoa, processed cupuaçu pulp and seeds can be used to produce juices, ice creams, confectionary products and cupulate®, which is a similar product to chocolate. However, its market penetration requires the mastery of all processing stages to improve the food quality and safety and to make possible an efficient technology transfer to the local small farmers and communities. Based on the above, the current research work aimed at monitoring and optimizing the consecutive fermentation and drying processes of cupuaçu seeds over 7 days each, as well as storage for 90 days. A greenhouse structure incorporating the fermenter and solar drying terrace was designed to be inexpensive, versatile, easily scalable, and easy to maintain and operate by the local small farmers after a short period of training. This research effort also aimed at giving a vision for the future creation of an integrative and sustainable cupuaçu system covering the economic, social, cultural and environmental vectors. The experimental design comprised 5 batches of 100 kg of seeds each. Several microbiological and physicochemical parameters were performed and correlated with processing variables. Microbiological parameters encompassed viable counts of mesophilic microorganisms, coliforms, yeasts, and molds, whereas physicochemical measures included fermentation an... Mostrar Tudo |
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Palavras-Chave: |
Almacenamiento de semillas; Calidad de las semillas; Fermentación; Secado; Tecnología de procesamiento. |
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Thesagro: |
Armazenamento; Biotecnologia; Cupuaçu; Fermentação; Qualidade; Secagem; Theobroma Grandiflorum; Tratamento de Semente. |
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Thesaurus Nal: |
Biotechnology; Drying; Fermentation; Processing technology; Seed quality; Seed storage. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/215632/1/27020.pdf
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Marc: |
LEADER 03771naa a2200445 a 4500
001 2124614
005 2021-06-28
008 2020 bl uuuu u00u1 u #d
024 7 $a10.3390/microorganisms8091314$2DOI
100 1 $aSOUZA, J. M. L. de
245 $aMonitoring and optimization of cupuaçu seed fermentation, drying and storage processes.$h[electronic resource]
260 $c2020
520 $aCupuaçu [Theobroma grandiflorum (Wild ex Spreng.) K. Schum] seeds have been employed for a long time in the Amazon region for food purposes. Similar to cocoa, processed cupuaçu pulp and seeds can be used to produce juices, ice creams, confectionary products and cupulate®, which is a similar product to chocolate. However, its market penetration requires the mastery of all processing stages to improve the food quality and safety and to make possible an efficient technology transfer to the local small farmers and communities. Based on the above, the current research work aimed at monitoring and optimizing the consecutive fermentation and drying processes of cupuaçu seeds over 7 days each, as well as storage for 90 days. A greenhouse structure incorporating the fermenter and solar drying terrace was designed to be inexpensive, versatile, easily scalable, and easy to maintain and operate by the local small farmers after a short period of training. This research effort also aimed at giving a vision for the future creation of an integrative and sustainable cupuaçu system covering the economic, social, cultural and environmental vectors. The experimental design comprised 5 batches of 100 kg of seeds each. Several microbiological and physicochemical parameters were performed and correlated with processing variables. Microbiological parameters encompassed viable counts of mesophilic microorganisms, coliforms, yeasts, and molds, whereas physicochemical measures included fermentation and drying temperature, pH, acidity, dry matter, ashes, water activity, color, total proteins, lipids and carbohydrates, and energy. The average seed fermentation temperature varied from ca. 28 to 44 °C, reaching the maximum on day 3 and a final value of ca. 31 °C. Regarding solar drying, the average seed temperatures ranged from ca. 24 °C (at the end) to 39 °C on day 3, and an initial value of ca. 29 °C. The average final seed pH value of drying was 5.34 and was kept during storage. During storage, results demonstrated the existence of significant correlations among several experimental parameters under scrutiny. Finally, bean viable counts obtained during storage unfolded acceptable values of total mesophilic bacteria well below the maximum limit. Viable counts of yeast and molds were generally found between 3 and 4 log(CFU/gsample), and total coliforms were also detected, although both were at acceptable levels and well beneath the established maximum limits for food safety.
650 $aBiotechnology
650 $aDrying
650 $aFermentation
650 $aProcessing technology
650 $aSeed quality
650 $aSeed storage
650 $aArmazenamento
650 $aBiotecnologia
650 $aCupuaçu
650 $aFermentação
650 $aQualidade
650 $aSecagem
650 $aTheobroma Grandiflorum
650 $aTratamento de Semente
653 $aAlmacenamiento de semillas
653 $aCalidad de las semillas
653 $aFermentación
653 $aSecado
653 $aTecnología de procesamiento
700 1 $aROCHA, J. M.
700 1 $aCARTAXO, C. B. da C.
700 1 $aVASCONCELOS, M. A. M. de
700 1 $aALVARES, V. de S.
700 1 $aNASCIMENTO, M. N.
700 1 $aYOMURA, R. B. T.
700 1 $aKAEFER, S.
773 $tMicroorganisms$gv. 8, n. 9, 1314, Sept. 2020.
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Registro original: |
Embrapa Acre (CPAF-AC) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
19/02/2009 |
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Data da última atualização: |
26/03/2009 |
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Tipo da produção científica: |
Folder/Folheto/Cartilha |
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Autoria: |
NUTTI, M. R.; CARVALHO, J. L. V. de. |
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Afiliação: |
Marília Regini Nutti, CTAA; José Luiz Viana de Carvalho, CTAA. |
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Título: |
BIOFORTIFICAÇÃO no Estado do Maranhão. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Rio de Janeiro: Embrapa Agroindústria de Alimentos; Teresina: Embrapa Meio-Norte, 2008. |
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Descrição Física: |
1 folder. |
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Idioma: |
Português |
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Palavras-Chave: |
Alimento biofortificado; Biofortificação; Maranhão. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00477nam a2200157 a 4500
001 1416741
005 2009-03-26
008 2008 bl uuuu u0uu1 u #d
100 1 $aNUTTI, M. R.
245 $aBIOFORTIFICAÇÃO no Estado do Maranhão.
260 $aRio de Janeiro: Embrapa Agroindústria de Alimentos; Teresina: Embrapa Meio-Norte$c2008
300 $c1 folder.
653 $aAlimento biofortificado
653 $aBiofortificação
653 $aMaranhão
700 1 $aCARVALHO, J. L. V. de
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Embrapa Agroindústria de Alimentos (CTAA) |
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