Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp

Food Science and Technology (Campinas)

Emanuelle Araújo De Oliveira²  Soraia Vilela Borges¹  Ângela Aparecida Lemos Furtado¹  Regina Célia Della Modesta¹  Ronoel De Oliveira Godoy¹ 

[1] ,Universidade Federal Rural do Rio de Janeiro Departamento de Tecnologia de Alimentos Seropédica RJ ,Brazil

关键词: food quality;    chemical composition;    food processing;    fruit;    sensory analysis;    physical properties;    qualidade do alimento;    composição química;    processamento de alimentos;    fruta;    análise sensorial;    propriedades físicas;   

DOI  :  10.1590/S0101-20612011000400015

来源: SciELO

【 摘 要 】

Umbu pulp is an important product in the economy of the northeastern region of Brazil, and its preservation can be ensured by heat treatment. A complete factorial design with 2 factors (time and temperature) and 3 central points was used to verify the effect of the HTST process on the physicochemical, chemical, physical, microbiological, and sensory qualities of umbu pulps. The results showed that the heat treatments applied resulted in products without significant alterations on the physicochemical, chemical, and microbiological characteristics. With respect to color, the parameters L and a* were altered by increases in temperature indicating by darkening of color. The sensory evaluation indicated that a treatment of 88 °C for 10 seconds was the best processing condition due to the greater similarity of the resulting product to the reference sample (blanched pulp).

【 授权许可】

CC BY   
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