Estudo comparativo da qualidade de vegetais in natura e minimamente processados por meio da avaliação de parâmetros físico-químicos
Vegetables with unwanted visual aspect, geometric deformation, cracks or discoloration on the surface are a major source of post-harvest losses. The post-harvest losses of horticultural products justify the adoption of conservation techniques. Minimal processing of vegetables is a technology option...
| Principais autores: | Mücke, Laís Regina, Massarolo, Luana Paula, Mücke, Naiara |
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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/1/13325 |
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| Resumo: |
Vegetables with unwanted visual aspect, geometric deformation, cracks or discoloration on the surface are a major source of post-harvest losses. The post-harvest losses of horticultural products justify the adoption of conservation techniques. Minimal processing of vegetables is a technology option to deliver practical products for consumption, with food safety and meet consumer expectations regarding the quality in its broadest sense, and especially those aspects related to the visual attributes. After the processing, these products allow adding value to primary production and become a convenience to the consumer. This study aimed to compare the physical and chemical parameters between the broccoli, carrots and collard greens fresh with minimally processing. Analyzes were made of moisture, ash, crude protein, fat (ether extract), crude fiber, vitamin C, pH, acidity, chlorophyll, texture, color and soluble solids (º Brix). The results were statistically evaluated by employing the t-student test. According to the results, except for analyzes of vitamin C and crude fiber of collard greens, for all investigated vegetables and other analyzes carried out physical and chemical parameters, significant differences were found between fresh samples and minimally processing, which shows that the conditions under which the plants are submitted during minimal processing such as cutting the plant tissues, which promotes increased respiration rate of the plant and promotes the production of ethylene "cut", factors that interfere with physical parameters chemical-evaluated, and consequently the quality of the plant. But even with these differences between the fresh vegetables and minimally processed studied, the minimally processing presented as products of good quality and that meet the standards required by law. The minimally processed products have gained considerable market share and is of utmost importance to give continuity to studies aimed at improving the minimum processing itself that may result in the maintenance quality of product minimally processed, and its high similarity with the fresh samples products. |
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