Aplicação do psyllium (Plantago ovata) como substituto da pectina em geleia de abacaxi
The production of jelly is a method of preserving fruits by the use of heat, being characterized by its low concentration of moisture and high content of solids. Allied to this is the alternative of minimizing losses, adding by-products of parts of the fruits, which may...
| Autor principal: | Felippe, Francielle Fernandes |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná
2021
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riut-1-255072021-07-07T06:04:03Z Aplicação do psyllium (Plantago ovata) como substituto da pectina em geleia de abacaxi Application of psyllium (Plantago ovata) as a substitute for pectin in pineapple jam Felippe, Francielle Fernandes Moreira, Gláucia Cristina Lenhard, Daiane Cristina Moreira, Gláucia Cristina Lenhard, Daiane Cristina Baldissera, Eliana Maria Garcia, Carolina Castilho Açúcar Alimentos - Conservação Fibras Sugar Food - Preservation Fibers CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS The production of jelly is a method of preserving fruits by the use of heat, being characterized by its low concentration of moisture and high content of solids. Allied to this is the alternative of minimizing losses, adding by-products of parts of the fruits, which may contain a greater amount of nutrients when compared to the fruit pulp.Psyllium has pectic characteristics, with a high fiber content, with 10 to 30% mucilage in its bark. Based on this, the objective of this work was to develop jam with pulp and flour from pineapple peel, with replacement of pectin by psyllium mucilage.Extra jelly formulations were prepared with0.25% psyllium (referring to the sugar mass) and 1% pineapple peel flour, which was obtained from a peel drying process for 300 minutes, followed by crushing and standardization of granulometry with 20 mesh. A standard formulation was also prepared with 50% of the fruit pulp, 50% of sugar, 1% of pectin (referring to the sugar mass) and 0.65% of citric acid (referring to the sugar mass).The formulations were prepared with reference to Good Manufacturing Practices and the standard of identity and quality ofthe jelly. For all formulations, the instrumental color measurement was obtained, whose data resembled works found in the literature. The pH of the jellies showed desirable characteristics, with higher levels being obtained for formulations added with pineapple peel flour.The same effect was observed for the content of soluble solids (°Brix) with values of 65.33 for standard jelly, 65.67 with psyllium, and 67.67 to 68.00 for formulations containing pineapple peel flour. Higher levels were also found forthe titratable acidity of jellies with pineapple peel flour. The water activity determined was in the range of 0.84 to 0.88, the lowest being obtained for formulation with psyllium.For the pineapple peel flour, the effective diffusivity coefficient of water during drying was determined, whose value was 1,51 X 10-11m2s-1with a coefficient of determination of 0.95. Finally, the rheological behavior of the elaborated jellies was compared, verifying the behavior of non-Newtonian fluid with pseudoplastic characteristics for all formulations.In addition, it was found that the addition of psyllium increased the viscosity of the jelly. Pineapple jelly with psyllium and pineapple peel flour showed good results, showing that it is feasible to substitute pectin for psyllium and reuse the by-product (pineapple peel). A produção de geleia é um método de conservação de frutas pelo uso do calor, sendo caracterizada pela sua baixa concentração de umidade e elevado teor de sólidos. Aliado a isto tem-se a alternativa de minimizar perdas, adicionando subprodutosdepartes dos frutos, que podem conter maior quantidade de nutrientes se comparados com a polpa do fruto. O psyllium possui características pécticas, com alto teor de fibras, apresentando de10 a 30% de mucilagem em sua casca. Com base nisso, oobjetivo deste trabalho foidesenvolver geleia com polpa e farinha da casca do abacaxi, com substituição da pectina por mucilagem de psyllium. Foram elaboradas formulações de geleia extra com 0,25% depsyllium(referente a massa do açúcar)e 1% de farinha de casca deabacaxi, que foi obtidaa partir de um processo de secagemda casca por 300 minutos,seguida de trituração e padronização da granulometria com malha de 20 mesh. Também foielaborada uma formulação padrão com 50% da polpa do fruto, 50% de açúcar, 1% de pectina (referente a massa do açúcar) e 0,65% de ácido cítrico (referente a massa do açúcar). As formulações foramelaboradas com referência às Boas Práticas de Fabricação e ao padrão de identidade e qualidade da geleia. Para todas as formulações foram obtidasa medida instrumental de corcujos dados se assemelharama trabalhos encontrados na literatura.OpHdasgeleias apresentou características desejáveis, sendo obtido teores maiores para formulações adicionadas de farinha de casca de abacaxi. O mesmo efeito foi observado para oteor de sólidos solúveis (°Brix)comvaloresde 65,33para a geleia padrão,65,67 com psyllium,e67,67a68,00para as formulaçõescontendo farinha decasca de abacaxi.Também foram encontrados teores maiores para a acidez titulável das geleiascom farinha da casca do abacaxi. A atividade de águadeterminada foi na faixa de 0,84a 0,88, sendo a menor obtida para formulação com psyllium. Para a farinha da casca de abacaxi foi determinado o coeficiente de difusividade efetivada água durante a secagem cujo valor foi de 1,51 x 10-11m2s-1com coeficiente de determinação de0,95. Por fim, comparou-se o comportamento reológico das geleias elaboradas, verificando-se comportamentode fluido não newtoniano com características pseudoplásticaspara todas as formulações.Ainda, verificou-se que a adição de psyllium aumentou a viscosidadedageleia. A geleia de abacaxi com psyllium e farinha da casca do abacaxi apresentou bons resultados, demonstrando ser viável a substituição da pectina por psyllium e o reaproveitamento do subproduto (casca do abacaxi). 2021-07-06T23:31:05Z 2021-07-06T23:31:05Z 2021-05-07 bachelorThesis FELIPPE, Francielle Fernandes. Aplicação do psyllium (Plantago ovata) como substituto da pectina em geleia de abacaxi. 2021. Trabalho de Conclusão de Curso (Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2021. http://repositorio.utfpr.edu.br/jspui/handle/1/25507 por openAccess application/pdf Universidade Tecnológica Federal do Paraná Medianeira Brasil Engenharia de Alimentos UTFPR |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Açúcar Alimentos - Conservação Fibras Sugar Food - Preservation Fibers CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
| spellingShingle |
Açúcar Alimentos - Conservação Fibras Sugar Food - Preservation Fibers CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS Felippe, Francielle Fernandes Aplicação do psyllium (Plantago ovata) como substituto da pectina em geleia de abacaxi |
| description |
The production of jelly is a method of preserving fruits by the use of heat, being characterized by its low concentration of moisture and high content of solids. Allied to this is the alternative of minimizing losses, adding by-products of parts of the fruits, which may contain a greater amount of nutrients when compared to the fruit pulp.Psyllium has pectic characteristics, with a high fiber content, with 10 to 30% mucilage in its bark. Based on this, the objective of this work was to develop jam with pulp and flour from pineapple peel, with replacement of pectin by psyllium mucilage.Extra jelly formulations were prepared with0.25% psyllium (referring to the sugar mass) and 1% pineapple peel flour, which was obtained from a peel drying process for 300 minutes, followed by crushing and standardization of granulometry with 20 mesh. A standard formulation was also prepared with 50% of the fruit pulp, 50% of sugar, 1% of pectin (referring to the sugar mass) and 0.65% of citric acid (referring to the sugar mass).The formulations were prepared with reference to Good Manufacturing Practices and the standard of identity and quality ofthe jelly. For all formulations, the instrumental color measurement was obtained, whose data resembled works found in the literature. The pH of the jellies showed desirable characteristics, with higher levels being obtained for formulations added with pineapple peel flour.The same effect was observed for the content of soluble solids (°Brix) with values of 65.33 for standard jelly, 65.67 with psyllium, and 67.67 to 68.00 for formulations containing pineapple peel flour. Higher levels were also found forthe titratable acidity of jellies with pineapple peel flour. The water activity determined was in the range of 0.84 to 0.88, the lowest being obtained for formulation with psyllium.For the pineapple peel flour, the effective diffusivity coefficient of water during drying was determined, whose value was 1,51 X 10-11m2s-1with a coefficient of determination of 0.95. Finally, the rheological behavior of the elaborated jellies was compared, verifying the behavior of non-Newtonian fluid with pseudoplastic characteristics for all formulations.In addition, it was found that the addition of psyllium increased the viscosity of the jelly. Pineapple jelly with psyllium and pineapple peel flour showed good results, showing that it is feasible to substitute pectin for psyllium and reuse the by-product (pineapple peel). |
| format |
Trabalho de Conclusão de Curso (Graduação) |
| author |
Felippe, Francielle Fernandes |
| author_sort |
Felippe, Francielle Fernandes |
| title |
Aplicação do psyllium (Plantago ovata) como substituto da pectina em geleia de abacaxi |
| title_short |
Aplicação do psyllium (Plantago ovata) como substituto da pectina em geleia de abacaxi |
| title_full |
Aplicação do psyllium (Plantago ovata) como substituto da pectina em geleia de abacaxi |
| title_fullStr |
Aplicação do psyllium (Plantago ovata) como substituto da pectina em geleia de abacaxi |
| title_full_unstemmed |
Aplicação do psyllium (Plantago ovata) como substituto da pectina em geleia de abacaxi |
| title_sort |
aplicação do psyllium (plantago ovata) como substituto da pectina em geleia de abacaxi |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2021 |
| citation |
FELIPPE, Francielle Fernandes. Aplicação do psyllium (Plantago ovata) como substituto da pectina em geleia de abacaxi. 2021. Trabalho de Conclusão de Curso (Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2021. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/25507 |
| _version_ |
1805323225693945856 |
| score |
10,814766 |