Mostrar el registro sencillo del ítem
| dc.creator | de Melo, Aniela Pilar Campos | |
| dc.creator | Seleguini, Alexsander | |
| dc.creator | Santos Veloso, Valquíria da Rocha | |
| dc.date | 2013-03-29 | |
| dc.date.accessioned | 2022-03-21T20:07:12Z | |
| dc.date.available | 2022-03-21T20:07:12Z | |
| dc.identifier | https://comunicatascientiae.com.br/comunicata/article/view/193 | |
| dc.identifier | 10.14295/cs.v4i1.193 | |
| dc.identifier.uri | http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77566 | |
| dc.description | There is a recent interest for the industrial exploitation of the fruits of Psidium guineense Swartz due to the exotic flavor, antioxidant capacity and good consumer acceptance. Considering the lack of information in the literature on physical and chemical parameters of fruits of araçá, aimed to determine these attributes in terms of three classes of ripening fruit (light green, yellowish green and yellow). The physical variables studied were: weight of whole fruit, pulp weight, weight of seed + endocarp, pulp yield, longitudinal diameter, transverse diameter, the relationship between longitudinal and transverse diameter and chemical characteristics: titratable acidity, soluble solids and total soluble solids/titratable acidity. The maturity stages of fruits were not influenced parameters related to the mean weight of whole fruit and share tissue and pulp yield. Yellow fruits are suitable for fresh consumption because of the format, low acidity and high SST/ATT. The araçá has limitations for industrialization due to the low pulp yield and low acidity, and thus may require acidification during processing. | en-US |
| dc.description | Há um recente interesse para o aproveitamento industrial de frutos de Psidium guineense Swartz devido ao sabor exótico, potencial antioxidante e boa aceitação pelos consumidores. Considerando-se a ausência de informações na literatura relativa aos parâmetros físicos e químicos de frutos de araçá, objetivou-se determinar esses atributos em função de três classes de maturação de frutos (verde claro, verde amarelado e amarelado). As variáveis físicas estudadas foram: massa do fruto inteiro, massa de polpa, massa de endocarpo+semente, rendimento de polpa, diâmetro longitudinal, diâmetro transversal, relação entre diâmetro longitudinal e transversal e as características químicas: acidez total titulável, sólidos solúveis totais e relação sólidos solúveis totais/acidez total titulável. Os estádios de maturação dos frutos não influenciaram os parâmetros relacionados a massa média de frutos inteiros e de partes tissulares, e rendimento de polpa. Frutos amarelados são apropriados para consumo in natura devido ao formato, baixa acidez e alta relação SST/ATT. O araçá tem limitações para industrialização devido ao baixo rendimento de polpa e baixa acidez, e assim pode exigir acidificação durante o processamento. Physical and chemical characterizationof fruits of araçá (Psidium guineense Swartz)AbstractThere is a recent interest for the industrial exploitation of the fruits of Psidium guineense Swartz dueto the exotic flavor, antioxidant capacity and good consumer acceptance. Considering the lackof information in the literature on physical and chemical parameters of fruits of araçá, aimed todetermine these attributes in terms of three classes of ripening fruit (light green, yellowish greenand yellow). The physical variables studied were: weight of whole fruit, pulp weight, weight ofseed + endocarp, pulp yield, longitudinal diameter, transverse diameter, the relationship betweenlongitudinal and transverse diameter and chemical characteristics: titratable acidity, soluble solidsand total soluble solids/titratable acidity. The maturity stages of fruits were not influenced parametersrelated to the mean weight of whole fruit and share tissue and pulp yield. Yellow fruits are suitable forfresh consumption because of the format, low acidity and high SST/ATT. The araçá has limitations forindustrialization due to the low pulp yield and low acidity, and thus may require acidification duringprocessing. | pt-BR |
| dc.format | application/pdf | |
| dc.language | por | |
| dc.publisher | Federal University of Piauí | en-US |
| dc.relation | https://comunicatascientiae.com.br/comunicata/article/view/193/161 | |
| dc.source | Comunicata Scientiae; Vol. 4 No. 1 (2013); 91-95 | en-US |
| dc.source | Comunicata Scientiae; v. 4 n. 1 (2013); 91-95 | pt-BR |
| dc.source | 2177-5133 | |
| dc.source | 2176-9079 | |
| dc.subject | Myrtaceae | en-US |
| dc.subject | ripeness | en-US |
| dc.subject | berries | en-US |
| dc.subject | industrial processing | en-US |
| dc.subject | Myrtaceae | pt-BR |
| dc.subject | maturação | pt-BR |
| dc.subject | bagas | pt-BR |
| dc.subject | processamento industrial | pt-BR |
| dc.title | Physical and chemical characterizationof fruits of araçá (Psidium guineense Swartz) | en-US |
| dc.title | Caracterização física e química de frutos de araçá (Psidium guineense Swartz) | pt-BR |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion |
| Ficheros | Tamaño | Formato | Ver |
|---|---|---|---|
|
No hay ficheros asociados a este ítem. |
|||