Caracterização físico-química, química e bioquímica do suco tropical de manga (Mangifera indica L.) não adoçado obtido pelo processo hot fill.

• Ano de defesa: 2006
• Autor(a) principal: Oliveira, Aurelice Barbosa de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Tecnologia de alimentos; Mangifera indica; Peroxidase; Polifenoloxidase; Termoestabilidade; Parâmetros físico-químicos; Suco de manga hot fill; Polyphenoloxidase; Thermo stability; Physicochemical parameters; Mango juice preserved by hot fill method
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/17265

The present work aimed to evaluate the physicochemical and chemical parameters and polyphenoloxidase (PPO) and peroxidase (POD) activity on the processing stages and shelf life of the tropical non sweetened mango juice preserved by hot fill method. The samples were removed afterwards the pulp discharged, homogenation, pasteurization and the product in the end of the processing and after 55, 110 and 165 days of storage (28ºC ± 2ºC). Total titratable acidity, pH, total soluble solids (ºBrix), reducing and total sugar, ascorbic acid, carotenoids, anthocyanins and colour (L*, a* e b*) were analysed. The results showed that pH, total titratable acidity, total sugar content and carotenoids not have a statistical significance at a level of 5% along the storage time. It was observed a higher PPO activity during the studied processing stages and in the shelf life of the product, keeping oscillating in a general manner. The POD showed an increasing activity during the processing stages and keeping stable along the storage. In conclusion the physicochemical and chemical parameters for this product were within the limits established by the Brazilian legislation and the thermal treatment was not efficient to inactivate these enzymes probably due to the possible presence of isoforms with different thermo stability grades and/or isotypes renaturation.