Elaboração de geleia de abacaxi com adição de mucilagem de chia (Salvia hispânica)
As the pineapple is a very producible fruit in the tropical and subtropical regions of Brazil and also because it is rich in citric acid , ascorbic acid (vitamin C ) , malic acid and bromelain, is gaining more prominence on the jellies market because the facilities of the processing. Having based th...
| Autor principal: | Ruaro, Thaís Tatiane |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/13266 |
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| Resumo: |
As the pineapple is a very producible fruit in the tropical and subtropical regions of Brazil and also because it is rich in citric acid , ascorbic acid (vitamin C ) , malic acid and bromelain, is gaining more prominence on the jellies market because the facilities of the processing. Having based this context, the aim of this study was to develop pineapple jelly with added mucilage chia instead of pectin. Initially it created a pattern of pineapple jelly formulation and a test formulation with mucilage chia based on technical identity and quality regulation for this product. From the test formulation were determined five other formulations with different percentages of mucilage chia. The standard formulation was prepared with 50% pineapple juice, 50 % sugar, 1% pectin ATM relative to the mass of the sugar and 0.65 % citric acid relative to the weight of the sugar. The other formulations were prepared with the same percentages pineapple juice, sugar and citric acid in the standard formulation , were soon added the following concentrations of chia : 0.5 %, 1.0 %, 1.5 %, 2.0 % and 2.5 %.Were conducted microbiological and physical - chemical analysis. After the analysis it was concluded that the pineapple jelly with added chia mucilage was within the microbiological standards required by law. The pineapple jelly with a concentration of 1.5% mucilage chia was the most prominent regarding the following physical chemical characteristics: soluble solids, titratable acidity, water activity and coloring. |
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