Impacto do processamento, da embalagem e do tempo de armazenamento sobre a qualidade da geleia de murici (Byrsonima crassifolia (L.) Rich)

• Ano de defesa: 2016
• Autor(a) principal: Cunha, Mariana Crivelari da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Lavras; Programa de Pós-Graduação em Ciência dos Alimentos; UFLA; brasil; Departamento de Ciência dos Alimentos
• Palavras-chave em Português: Frutas – Conservação – Cerrado; Alimentos – Armazenamento; Murici – Geléia – Processamento; Fruit – Preservation; Food – Storage; Ciência e Tecnologia de Alimentos
• Link de acesso: http://repositorio.ufla.br/jspui/handle/1/11087

Fruit growing in the Cerrado and the potential of its species can be used, starting with jelly preparations, as an alternative in the development of new products. The objective here in was to evaluate the effect of processing, packaging type (with and without exposure to light) and storage time on the quality of jelly, prepared from reconstituted murici pulp, over twelve months of storage, via physicochemical, microbiological and sensory analysis. We used a completely randomized design (CRD) with factorial 2 x 5, 2 light exposure levels (transparent packaging – exposure to light and amber packaging – no exposure to light) and five storage periods (0, 3, 6, 9 and 12 months), with four replications and the experimental parcel had 80g of jelly. The results were submitted mean test, regression analysis and correlation, where appropriate. The reconstituted pulp of murici used as a raw material of jelly was also analyzed and compared with the jam based on the mean ± standard deviation. The processing of the pulp affects all variables, except for pH. It is noteworthy increase in the levels of phenolic compounds, antioxidant activity and volatile compounds, especially alcohols and carboxylic acids, the jelly compared to raw material. The phenolic identified in the pulp and jelly were separated in flavonoids and flavonoid not, and gallic acid, the major compound. It was found that only the storage time significantly influenced (p<0.05) jelly quality, considering all variables except the soluble solids, ash, dietary fiber and sensory texture attribute. Therefore, exposure to light (transparent or amber packaging) did not confer significant changes in variables. The processing of the pulp in the form of jelly, secured a product with at least twelve months of life without adding food preservatives.