Premium
GREEN UMBU ( SPONDIAS TUBEROSA ARR. CAM.) PRESERVE: PHYSICAL, CHEMICAL AND MICROBIOLOGICAL CHANGES DURING STORAGE
Author(s) -
MADEIRA NUNES POLICARPO VÂNIA,
BORGES SORAIA VILELA,
ENDO ÉRIKA,
DE CASTRO FERNANDA TRAVASSOS,
ANJOS VALÉRIA DELGADO,
CAVALCANTI NILTON BRITO
Publication year - 2007
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2007.00124.x
Subject(s) - pectin , cellophane , chemistry , food science , relative humidity , pulp (tooth) , shelf life , factorial experiment , horticulture , mathematics , biology , organic chemistry , medicine , physics , statistics , pathology , thermodynamics
ABSTRACT A preserve made from “umbu” in the green state of maturity represents an alternative to avoid losses of the fruit in the mature stage. A factorial experimental design was used to evaluate the effects of formulation, packaging and storage time (0, 45 and 90 days) on the physicochemical, chemical, physical and microbiological characteristics of the preserve during storage under ambient conditions (33C/88% relative humidity). The results showed that the products were microbiologically stable, but that degradation of soluble pectin, reducing sugars and total soluble solids occurred, especially in the cellophane packaging, and this resulted in textural and color changes in the products. The results suggested the incorporation of pectin and glucose syrup and the use of a polypropylene packaging as being the most adequate method of producing and conserving preserves made from this pulp.