Stability of frozen marolo pulp during storage

Food Science and Technology (Campinas)

Clarissa Damiani²  Flávio Alves Da Silva²  Moacir Evandro Lage¹  Douglas Endrigo Perez Pereira¹  Fernanda Salamoni Becker¹  Eduardo Valério De Barros Vilas Boas¹ 

[1] ,Federal University of Goias School of Agronomy and Food Engineering Department of Food EngineeringGoiânia GO ,Brazil

关键词: savanna fruits;    Annona crassiflora Mart.;    shelf-life;   

DOI  :  10.1590/S0101-20612013000400017

来源: SciELO

【 摘 要 】

Marolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%), carbohydrates (12.1-10.15%), calorie (67.23-59.01 kcal), sucrose (2.50-1.29%), citric acid (435.63-197.5 µg.g-1), tartaric acid (4.38-1.88 µg.g-1) , acetic acid (470.38-279.25 µg.g-1), ascorbic acid (3.00-0.00 µg.g-1), total pectin (0.67-0.39%), pH (3.88-3.83), and b* chromaticity coordinates (24.85-20.53) decreased reduced during storage, whereas the levels of moisture (85.10-87.19%), color parameters (L* 58.89-62.62 and a* 5.37-7.86), reducing sugars (4.53-5.62%), total soluble sugars (7.1-7.36%), soluble solids (7.0-8.4 ºBrix), total acidity (0.9-1.0%), malic acid (514.13-781.25 µg.g-1), soluble pectin (0.16-0.24%), and antioxidant (6.85-37.35% of DPPH discoloration) increased over the one-year of storage period. According to the physical, chemical, and microbiological parameters assessed, the product can be stored for 12 months without loss of quality with addition of citric acid as a preservative.

【 授权许可】

CC BY   
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