Estudo do processo de obtenção de gotas de mamão (Carica papaya L.) por esferificação básica

• Ano de defesa: 2011
• Autor(a) principal: Oliveira, Mariana da Costa
• Orientador(a): Castro, Alessandra Almeida
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Mamão; Esferificação; Processamento de alimentos; Físico-química; Aceitação sensorial
• Palavras-chave em Inglês: Papaya; Spherification; Physical chemistry; Sensory acceptance
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://ri.ufs.br/jspui/handle/riufs/13893

A native of tropical America, papaya (Carica papaya L.) is a climacteric fruit widely produced in Brazil. This fruit is characterized by a shelf-life relatively short, completing their growth in about one week under ambient conditions. Consumption is almost entirely in the form in nature, but is limited by the inconvenience of the need for complicated and peel in the form of consuming it. Consumption could be increased with the production of new products that allow longer shelf life. The gelation / spherification is a new method of food processing, which can be applied to the fruit pulp, the process consists of a liquid trap within a film or a controlled gelation, in which the product can comes in various forms ( ball, drops, wires, etc.). In this light becomes interesting to the processing of new products with this fruit is so appreciated. When processing new products, some quality parameters must be evaluated, such as physico-chemical, nutritional and sensory parameters such as flavor, texture and aroma. This study aimed to get drops of papaya by basic spherification checking the physical and chemical changes, microbiological, microscopic and sensory acceptance. From the papaya pulp was held basic spherification process, resulting in drops of papaya. The drops were stored for 21 days in glass and polypropylene exhibitors at 5 ± 1 ºC. The microbiological results showed that the samples were in accordance with the law until the 21st day in both packages. The physical and chemical characteristics of papaya pulp are presented in accordance with the literature. It was found a small decrease in protein, Brix, "ratio", vitamin C, carotenoids, lycopene and beta carotene drops over time in two storage containers studied. It was noted that the samples packaged in polypropylene showed a better conservation of the levels of total carotenoids, lycopene and beta carotene. Sensory data indicated that the product was well accepted in all parameters. Regarding the results obtained with the analysis of the electronic nose could verify that with the passing days of storage in two containers, an increase in the concentration of organic solvents and a decrease in the concentration of ammonia and hydrogen sulfide, which may be due to degradation of the drops of papaya during storage. With respect to packaging, the packaged samples when the temperature of ± 5 ºC in polypropylene packaging there was less loss of nutrients in relation to packaged in glass bottles for 21 days of storage. We conclude that the drops of papaya was a well accepted, with good physical and nutricional characteristics, making it viable for future commercialization.