Desenvolvimento e caracterização de geleia de feijoa (Acca sellowiana) com redução de teor de açúcar
The development of new products conditions the consumer market daily, the search for innovative, practical products with high nutritional value and pleasant sensory aspect makes the industries, institutes and universities increasingly arouse interest ininnovation. Jam is widespread in...
Autor principal: | Menin, Daiana |
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Universidade Tecnológica Federal do Paraná
2020
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riut-1-47752020-03-14T06:01:03Z Desenvolvimento e caracterização de geleia de feijoa (Acca sellowiana) com redução de teor de açúcar Fruit product developmentand characterization-feijoa jam with reduced sugar content (Acca sellowiana) Menin, Daiana Pereira, Edimir Andrade https://orcid.org/0000-0002-9793-5552 http://lattes.cnpq.br/2688204970438399 Perin, Ellen Cristina http://lattes.cnpq.br/4989640810465475 Pereira, Edimir Andrade http://lattes.cnpq.br/2688204970438399 Daltoé, Marina Leite Mitterer http://lattes.cnpq.br/4368721145061143 Santos, Vidiany Aparecida Queiroz http://lattes.cnpq.br/1669869326763235 Goiaba Físico-química - Análise Fenóis Antioxidantes Guava Chemistry, Physical and theoretical - Analysis Phenols Antioxidants CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA Engenharia/Tecnologia/Gestão The development of new products conditions the consumer market daily, the search for innovative, practical products with high nutritional value and pleasant sensory aspect makes the industries, institutes and universities increasingly arouse interest ininnovation. Jam is widespread in the consumer market, given the numerous raw material resources and formulation diversity, making it an important strategy for adding value and promoting fruit consumption, including those little known, not just for nutritional value, but also from the perspective of representing an increase in agricultural production, expansion of industrial activity and export potential. When considering the search for foods with a healthier appeal, it is necessary to insert food products in the market that present benefits to the consumer's health. Thinking about it and the diversity of fruits, the valorization and dissemination of native fruits, this study aimed to study the raw material feijoa(Acca sellowiana), develop and characterize four formulations of jam from the pulp: common (F1), extra (F2), with reducedsugar content (F3) light(F4), defined in relation to the proportion of pulp and sugar (%): 40-60; 50-50; 60-40; 70-30 respectively. Fruits were evaluated for biometric, physicochemical and biochemical variables. The jam was characterized by physicochemical, microbiological and biochemical standards. In addition, both fruit and jam were identified and quantified for sugar content (sucrose, glucose and fructose) by high performanceliquid chromatography (HPLC). The formulations were also evaluated for sensory acceptance and purchase intention tests. The data from this study were statistically analyzed using the Statistica® version 7 software. The fruits presented an average mass yield value of 43.55% and a length / diameter ratio of 1.22cm. The greenish-colored fruit peel (h* 123.67), and as a texture attribute the strength to break the epidermis had a hardness of 8.99 N. The pulp has a yellowish cream color (h * 92.13) and soft texture, with penetration force of 0.21N. The values for the parenchyma were between the peel and the pulp for color (h * 91.14) and texture (4.69 N). Fresh pulp presented pH, SST (ºBrix), ATT (% citric acid) and water activity values of 3.58, 10.65 ºBrix, 0.60% and 0.948, respectively. The average values obtained for sucrose were 3.99%, glucose 1.53% and fructose 2.08%. As for the results of phenolic compounds and pulp antioxidant activity with water As for the results of phenolic compounds and antioxidant activity of the pulp with the 50% v / v ethanolic solution, the total phenolic compounds showed 465.30 mg EAG g-1, DPPH with 1743.09 μmol TEAC gˉ¹, ABTS 4496.82 μmol of TEAC gˉ¹ and FRAP 9910.32 μmol Fe 2+ gˉ¹.For the attributes physicochemicalx in the jam formulations were found to have pHvalues of 3.03, 2.87, 2.93, 3.03, SST of 69%, 69%, 57%, 47% and for ATT of 0.49%. 0.75%, 0.86%, 1.05%, water activity with values of 0.790, 0.750, 0.860 and 0.890, respectively for F1, F2, F3 and F4. The hue of the jellies showed colors close to reddish yellow,(h* values of 74.33, 79.51, 79.80 and 71.52 for F1, F2, F3 and F4) and compressive strength (Hardness) behaved in relation to the proportion of added sugar being 6.80, 2.32, 0.44 and 0.24N for formulations 1 to 4, respectively. For the phenolic compounds and antioxidant activity, the results of total phenolic compounds for the elaborated formulations ranged from 50.69 to 69.36 mg EAG gˉ¹. For antioxidant capacity by the DPPH method, 371.01 to 435.96 μmol of TEAC gˉ¹, ABTS between 1053.15 to 1838.53 μmol of TEAC gˉ¹, and FRAP 1345.47 to 1892.43 μmol Fe 2+ gˉ¹ for the four elaborate jellies. As for microbiological standards, all formulations had results in accordance with current legislation. It was found that the values of the hedonic scale of the attributes match the percentage of responses achieved in the purchase intention test, and for F1, all sensory results reached a higher percentage when compared with the other formulations. Corroborating these results, F1 reached the minimum acceptance index (AI) required (70%) for all variables, obtaining an AI for the overall impression of the product was 80.33%. Despite not being classified with a minimum percentage of AI for all variables, F3 (with a reduction of 17.39% of sugar) showed good results throughthe tests applied.The knowledge of the nutritional and nutraceutical potential of fruits and derivatives of feijoa may allow access to new markets with differentiated products.The results of thephysical-chemical characterization agreed with those of similar studies reported in the literature. The microbiological evaluation showed the product to be commercially sterile, indicating that the heat treatment was efficient in maintaining the microbiological stability of the product. Increasing the supply of healthier foods should be a goal in the development of new products contributing to the reduction of sugar consumption, and modification of the population food habits, overcoming the difficulties of sensory acceptance. O desenvolvimento de novos produtos, condiciona o mercado consumidor diariamente a buscar por produtos inovadores, práticos, com alto valor nutricional e aspecto sensorial agradável, o que faz, com que as indústrias, institutos e universidades, despertem cada vez mais o interesse pela inovação. A geleia é muito difundida no mercado consumidor, tendo em vista os inúmeros recursos de matérias primas e a diversidade de formulação, tornando-se uma importante estratégia para agregar valor e promover o consumo de frutos,incluindo aqueles que são pouco conhecidos, não apenas pelo valor nutritivo, mas também pela perspectiva de representar em incremento da produção agrícola, ampliação da atividade industrial e no potencial de exportação.Ao se considerar a busca por alimentos com apelo mais saudável, se faz necessário inserir no mercado produtos alimentícios que apresentem benefícios a saúde do consumidor. Pensando nisso ena diversidade dos frutos, na valorização e disseminação de frutos nativos, esse estudo teve por objetivo estudar a matéria-prima feijoa (Acca sellowiana), desenvolver e caracterizar quatro formulações de geleia a partir da polpa: comum (F1),extra (F2), com redução de açúcar (F3),light(F4), definidas com relação a proporção de polpa e açúcar (%): 40-60; 50-50; 60-40; 70-30 respectivamente. Osfrutos foram avaliados quanto as variáveis biométricas, físico-químicas e bioquímicas. A geleia foi caracterizada quanto aos padrões físico-químicos, microbiológicose bioquímicos. Além disso tanto o fruto como a geleia foram identificados e quantificados quanto ao teor de açúcares (sacarose, glicose e frutose) por cromatografia líquida de alta eficiência (CLAE). As formulações foram avaliadas também quanto a testes sensoriais de aceitação e de intenção de compra. Os dados desse estudo foram analisados estatisticamente usando o softwareStatistica® versão 7. Os frutos apresentaram valor médio de rendimento de massa de 43,55% e relação comprimento/diâmetro de 1,22cm. A casca mostrou coloração esverdeada(h*123,67), e como atributo de textura a força para ruptura da epiderme apresentou uma durezade 8,99N. Já a polpa possui coloração cremeamarelada(h*92,13) e textura macia, com força para penetração de 0,21N. Os valores para o parênquima ficaram entre os da casca e da polpa para cor (h*91,14) e textura (4,69N). A polpa in natura apresentou valores pH, SST(ºBrix), ATT (% de ácido cítrico) e atividade de água de 3,58, 10,65ºBrix,0,60%e 0,948, respectivamente. Os valores médios obtidos para sacarose foram de 3,99%, glicose 1,53% e frutose 2,08%. Quanto aos resultados de compostos fenólicos e atividade antioxidante da polpa com asolução etanólica 50% v/v, os compostos fenólicos totais apresentaram 465,30 mg EAG g-1, DPPH com 1743,09 μmol de TEAC gˉ¹, ABTS 4496,82μmol de TEAC gˉ¹ e FRAP 9910,32 μmol Fe 2+gˉ¹.Para os atributos físico-químicos nas formulações de geleia foram encontrados valores depHde3,03, 2,87, 2,93, 3,03, SST de 69%, 69%, 57%, 47% e para ATT de 0,49%, 0,75%, 0,86%, 1,05%,atividade de água com valores de 0,790, 0,750, 0,860 e 0,890, respectivamentepara F1, F2, F3 e F4.A tonalidade das geleias apresentou cores próximas ao amarelo avermelhado (valores de h* de 74,33, 79,51, 79,80 e 71,52 para a F1, F2, F3 e F4, com redução da tonalidade)e para a força de compressão (Dureza) se comportou com relação a proporção de açúcar adicionado sendo 6,80, 2,32, 0,44e 0,24N para as formulações de 1 a 4, respectivamente. Para os compostos fenólicos e atividade antioxidante os resultados de compostos fenólicos totais para as formulações elaboradas variaram de 50,69 a 69,36 mg EAG gˉ¹. Para capacidade antioxidante pelo método DPPH foram de 371,01 a 435,96 μmol de TEAC gˉ¹, ABTS entre 1053,15 a 1838,53 μmol de TEAC gˉ¹, e FRAP 1345,47 a 1892,43 μmol Fe 2+gˉ¹ para as quatro geleias elaboradas. Quanto aos padrões microbiológicos todas as formulações tiveram resultados de acordo com a legislação vigente. Foi verificado que os valores da escala hedônica dos atributos vão ao encontro com o percentual de respostas alcançadas no teste de intenção de compra, sendo que para a F1, todos os resultados sensoriais atingiram percentual mais elevado ao se comparar com as demais formulações. Corroborando com esses resultados, a F1 atingiu o índice de aceitação (IA) mínimo exigido (70%) para todas as variáveis, obtendo umIApara a impressão global do produto foi de 80,33%.Apesar de não ser classificada com percentual mínimo de IA para todas as variáveis, a F3 (com redução de 17,39 % de açúcar) apresentou bons resultados mediante os testes aplicados.O conhecimento do potencial nutricional e nutracêutico de frutos e derivados de feijoa poderá permitir o acesso a novos mercados com produtos diferenciados. Os resultados da caracterização físico-químicadas geleias mostraram concordância com os trabalhos encontrados na literatura. Por meio da avaliação microbiológica o produto foi considerado como “comercialmente estéril”, indicando que o tratamento térmico foi eficiente para manter a estabilidade microbiológica do produto. O aumento da oferta de alimentos mais saudáveis deve ser uma meta no desenvolvimento de novos produtos contribuindo para a redução do consumo de açúcar e modificação dos hábitos alimentares da população, superando as dificuldades de aceitação sensorial. 2020-03-13T16:18:05Z 2020-03-13T16:18:05Z 2019-12-17 masterThesis MENIN, Daiana. Desenvolvimento e caracterização de geleia de feijoa (Acca sellowiana) com redução de teor de açúcar. 2019. Dissertação (Mestrado em Tecnologia de Processos Químicos e Bioquímicos) - Universidade Tecnológica Federal do Paraná, Pato Branco, 2019. http://repositorio.utfpr.edu.br/jspui/handle/1/4775 por openAccess application/pdf Universidade Tecnológica Federal do Paraná Pato Branco Brasil Programa de Pós-Graduação em Tecnologia de Processos Químicos e Bioquímicos UTFPR |
institution |
Universidade Tecnológica Federal do Paraná |
collection |
RIUT |
language |
Português |
topic |
Goiaba Físico-química - Análise Fenóis Antioxidantes Guava Chemistry, Physical and theoretical - Analysis Phenols Antioxidants CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA Engenharia/Tecnologia/Gestão |
spellingShingle |
Goiaba Físico-química - Análise Fenóis Antioxidantes Guava Chemistry, Physical and theoretical - Analysis Phenols Antioxidants CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA Engenharia/Tecnologia/Gestão Menin, Daiana Desenvolvimento e caracterização de geleia de feijoa (Acca sellowiana) com redução de teor de açúcar |
description |
The development of new products conditions the consumer market daily, the search for innovative, practical products with high nutritional value and pleasant sensory aspect makes the industries, institutes and universities increasingly arouse interest ininnovation. Jam is widespread in the consumer market, given the numerous raw material resources and formulation diversity, making it an important strategy for adding value and promoting fruit consumption, including those little known, not just for nutritional value, but also from the perspective of representing an increase in agricultural production, expansion of industrial activity and export potential. When considering the search for foods with a healthier appeal, it is necessary to insert food products in the market that present benefits to the consumer's health. Thinking about it and the diversity of fruits, the valorization and dissemination of native fruits, this study aimed to study the raw material feijoa(Acca sellowiana), develop and characterize four formulations of jam from the pulp: common (F1), extra (F2), with reducedsugar content (F3) light(F4), defined in relation to the proportion of pulp and sugar (%): 40-60; 50-50; 60-40; 70-30 respectively. Fruits were evaluated for biometric, physicochemical and biochemical variables. The jam was characterized by physicochemical, microbiological and biochemical standards. In addition, both fruit and jam were identified and quantified for sugar content (sucrose, glucose and fructose) by high performanceliquid chromatography (HPLC). The formulations were also evaluated for sensory acceptance and purchase intention tests. The data from this study were statistically analyzed using the Statistica® version 7 software. The fruits presented an average mass yield value of 43.55% and a length / diameter ratio of 1.22cm. The greenish-colored fruit peel (h* 123.67), and as a texture attribute the strength to break the epidermis had a hardness of 8.99 N. The pulp has a yellowish cream color (h * 92.13) and soft texture, with penetration force of 0.21N. The values for the parenchyma were between the peel and the pulp for color (h * 91.14) and texture (4.69 N). Fresh pulp presented pH, SST (ºBrix), ATT (% citric acid) and water activity values of 3.58, 10.65 ºBrix, 0.60% and 0.948, respectively. The average values obtained for sucrose were 3.99%, glucose 1.53% and fructose 2.08%. As for the results of phenolic compounds and pulp antioxidant activity with water As for the results of phenolic compounds and antioxidant activity of the pulp with the 50% v / v ethanolic solution, the total phenolic compounds showed 465.30 mg EAG g-1, DPPH with 1743.09 μmol TEAC gˉ¹, ABTS 4496.82 μmol of TEAC gˉ¹ and FRAP 9910.32 μmol Fe 2+ gˉ¹.For the attributes physicochemicalx in the jam formulations were found to have pHvalues of 3.03, 2.87, 2.93, 3.03, SST of 69%, 69%, 57%, 47% and for ATT of 0.49%. 0.75%, 0.86%, 1.05%, water activity with values of 0.790, 0.750, 0.860 and 0.890, respectively for F1, F2, F3 and F4. The hue of the jellies showed colors close to reddish yellow,(h* values of 74.33, 79.51, 79.80 and 71.52 for F1, F2, F3 and F4) and compressive strength (Hardness) behaved in relation to the proportion of added sugar being 6.80, 2.32, 0.44 and 0.24N for formulations 1 to 4, respectively. For the phenolic compounds and antioxidant activity, the results of total phenolic compounds for the elaborated formulations ranged from 50.69 to 69.36 mg EAG gˉ¹. For antioxidant capacity by the DPPH method, 371.01 to 435.96 μmol of TEAC gˉ¹, ABTS between 1053.15 to 1838.53 μmol of TEAC gˉ¹, and FRAP 1345.47 to 1892.43 μmol Fe 2+ gˉ¹ for the four elaborate jellies. As for microbiological standards, all formulations had results in accordance with current legislation. It was found that the values of the hedonic scale of the attributes match the percentage of responses achieved in the purchase intention test, and for F1, all sensory results reached a higher percentage when compared with the other formulations. Corroborating these results, F1 reached the minimum acceptance index (AI) required (70%) for all variables, obtaining an AI for the overall impression of the product was 80.33%. Despite not being classified with a minimum percentage of AI for all variables, F3 (with a reduction of 17.39% of sugar) showed good results throughthe tests applied.The knowledge of the nutritional and nutraceutical potential of fruits and derivatives of feijoa may allow access to new markets with differentiated products.The results of thephysical-chemical characterization agreed with those of similar studies reported in the literature. The microbiological evaluation showed the product to be commercially sterile, indicating that the heat treatment was efficient in maintaining the microbiological stability of the product. Increasing the supply of healthier foods should be a goal in the development of new products contributing to the reduction of sugar consumption, and modification of the population food habits, overcoming the difficulties of sensory acceptance. |
format |
Dissertação |
author |
Menin, Daiana |
author_sort |
Menin, Daiana |
title |
Desenvolvimento e caracterização de geleia de feijoa (Acca sellowiana) com redução de teor de açúcar |
title_short |
Desenvolvimento e caracterização de geleia de feijoa (Acca sellowiana) com redução de teor de açúcar |
title_full |
Desenvolvimento e caracterização de geleia de feijoa (Acca sellowiana) com redução de teor de açúcar |
title_fullStr |
Desenvolvimento e caracterização de geleia de feijoa (Acca sellowiana) com redução de teor de açúcar |
title_full_unstemmed |
Desenvolvimento e caracterização de geleia de feijoa (Acca sellowiana) com redução de teor de açúcar |
title_sort |
desenvolvimento e caracterização de geleia de feijoa (acca sellowiana) com redução de teor de açúcar |
publisher |
Universidade Tecnológica Federal do Paraná |
publishDate |
2020 |
citation |
MENIN, Daiana. Desenvolvimento e caracterização de geleia de feijoa (Acca sellowiana) com redução de teor de açúcar. 2019. Dissertação (Mestrado em Tecnologia de Processos Químicos e Bioquímicos) - Universidade Tecnológica Federal do Paraná, Pato Branco, 2019. |
url |
http://repositorio.utfpr.edu.br/jspui/handle/1/4775 |
_version_ |
1805319484085370880 |
score |
10,809204 |