Processamento e estabilidade dos sucos polposo e clarificado de cajá (Spondias lutea L.)

• Ano de defesa: 1995
• Autor(a) principal: Silva, Antônio de Pádua Valença da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Tecnologia de alimentos
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/47808

Cajá fruit (Spondias lutes L) from Maranguape plateau (Ceará - Brazil) were processed at pilot-scale levei in order to determine physical-chemical characteristics as well as to accomplish studies regarding enzymatic concentration to increase pulpy and claried juice yield. Studies regarding different combinations of time and enzymatic concentration were accomplished using pulp from selected fruit in complete ripe stage in order to obtain good yiel rate of pulpy juice. A yield of 85,908% in regard to pulp weight was obtained using a enzymatic concentration (Pectinex Ultra SP-L) of 120ppm. The clarified juice was obtained from enzymatic treatment (pulp juice liquefaction) and the employment of fining agents. The 500 ppm of pectinolytic enzyme (pectinex AR) was tested in regard to preliminary studies using the "alcohol test" as a reference. The clarification process was accomplished using gelatin (400 ppm) and Baykisol 30 (500 ppm). The analytical results showed that the juices remained stable during the 120 days of storage regarding haze and sediment formation. The sensorial analysis classified the juices in regard to flavor, colour, appearance and body as "good" and "very good" acceptance. In relation to provers ratio that could take juice "often" and "very often" the results showed that the ratio was higher than 60% during the product shelf-life.