Avaliação de diferentes tratamentos e xaropes na preservação da cor do morango em conserva
The strawberry is a fruit with great world relevance, because it can be consumed in its raw form and also be used in several industrial processes. The aim of this study was to test the efficiency of different treatments in mantaining the color of canned strawberries as well as verify its effects on...
| Principais autores: | Hass, Aline Siciliane, Santos, Mariely Cristine dos |
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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/1/16627 |
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| Resumo: |
The strawberry is a fruit with great world relevance, because it can be consumed in its raw form and also be used in several industrial processes. The aim of this study was to test the efficiency of different treatments in mantaining the color of canned strawberries as well as verify its effects on the water activity values of canned strawberries. For such, it was acquired 4 quilograms of strawberries that were selected and sanitized and then treated with 6 different types of treatments: osmotic dehydration with sugar, osmotic dehydration with sugar and betaine, bleaching, control, immersion in solution of calcium oxide and then one sample with all of the treatments together. For the canned samples, 3 syrups were prepared: syrup control (CT), syrup with citric pectin (PCT) and syrup of tomato jelly with strawberry (GTM). After a period of 30 days, a color analysis was made and the water activity of the samples was evaluated. The results obtained for the color analysis prove that, estatistically, the samples that resembled the most with the raw strawberry in the color aspect were: bleached strawberry in control syrup, control strawberry in control syrup and the osmotic dehydrated with sugar strawberry in control syrup. However, visually a great amount of color loss could be observed in all of the samples. For the water activity, the canned treatment did not influence the water activity values of the strawberries. It was concluded that the canning process influenced the maintenance of the color of strawberries, but that more studies are needed to find ways to preserve the color of the fruit better. |
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