Caracterização de maçã fuji fatiada tratada com ácido ascórbico e liofilizada
The apple is a fruit rich in phytochemicals such as carotenoids, flavonoids and polyphenols that are substrates of enzymatic browning reactions. For the inhibition of this aggravating, ascorbic acid and its salts are used as the primary antioxidant. The objective of this study was to evaluate the in...
| Autor principal: | Mattarugo, Nayra Mendes de Souza |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12657 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
The apple is a fruit rich in phytochemicals such as carotenoids, flavonoids and polyphenols that are substrates of enzymatic browning reactions. For the inhibition of this aggravating, ascorbic acid and its salts are used as the primary antioxidant. The objective of this study was to evaluate the influence of ascorbic acid and freeze drying as sliced Fuji apple. The fruits were selected and washed with water and a neutral detergent, immersed for 5 minutes in water at 5 ° C with 200 mg∙L-1 of sodium hypochlorite (pH 6.5) in order to remove crop residues and microrganisms adhered to the surface of the fruit, and then drying performed at the same absorbent paper. The fruits were peeled and cut with a thickness of 0.5 cm after cutting were sanitized with solution of 200 mg∙L-1 of sodium hypochlorite (pH 6.5) for 2 minutes and then immersed in various concentrations of acid ascorbic (AA): control (0%), 1%, 2%, 3% and 4% for 5 minutes. The fruits of control (0%) were immersed in distilled water for 5 minutes. The following analyzes were performed before and after freeze drying: color, ascorbic acid, titratable acidity, pH, water activity and moisture. It was also carried out to study the drying kinetics. The statistical design was completely randomized and the data were submitted to analysis of variance (ANOVA) and Tukey test at 5% through Infostat program. The pH of the freeze drying samples decreased as the ascorbic acid concentration increased and the acidity increased as the ascorbic acid concentration increased. For the analyzes of moisture and water activity, the values were close both for the apple in natura and for the freeze drying and rehydrated apple. The effective diffusivity of the water during the freeze drying process was 2.85x10-9 m2∙s. The 1% and 4% concentrations of ascorbic acid provided lighter colorings in the apples in natura and freeze drying and rehydrated, respectively |
|---|