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vol.39 número especialESTIMATIVA DA ÁREA FOLIAR EM LICHIEIRA POR MEIO DE RELAÇÕES ALOMÉTRICASINDICADORES DE QUALIDADE E PONTO DE COLHEITA DE FRUTOS DE Eugenia cibrata índice de autoresíndice de assuntospesquisa de artigos
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Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945versão On-line ISSN 1806-9967

Resumo

AGUIAR, JAIME PAIVA LOPES  e  SOUZA, FRANCISCA DAS CHAGAS DO AMARAL. DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION. Rev. Bras. Frutic. [online]. 2017, vol.39, n.spe, e-034.  Epub 06-Fev-2017. ISSN 0100-2945.  http://dx.doi.org/10.1590/0100-29452017034.

The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

Palavras-chave : Arecaceae; Amazon fruits; Shelf-life; Dehydrated products.

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