SciELO - Scientific Electronic Library Online

 
vol.29 número2Alterações na qualidade de raízes de mandioca(Manihot esculenta Crantz) minimamente processadasArmazenamento de melão 'Orange Flesh' minimamente processado sob atmosfera modificada índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Ciência e Agrotecnologia

versão impressa ISSN 1413-7054versão On-line ISSN 1981-1829

Resumo

REIS, Kelen Cristina dos et al. Application of calcium lactate and ascorbic acid in the conservation of babycorn minimally processed. Ciênc. agrotec. [online]. 2005, vol.29, n.2, pp.338-345. ISSN 1413-7054.  https://doi.org/10.1590/S1413-70542005000200010.

The babycorn is a special form of not industrialized consumption of the corn, that consists of young spikes that are used two  or  three  days after the exhibition of the hair of the spike, called style-stigmas. This work had as objective to evaluate the effects of calcium lactate and ascorbic acid on fresh-cut babycorn and to verify the possible alterations of the product during storage. Physical, physico-chemical, chemical and biochemical, characteristics were studied. The experiment was carried out in the Food Science Department at Federal University of Lavras, MG and conduct  in completely  randomized design, with three replicates. Treatments were arranged in a factorial 3x5, scheme constituted by the immersion of babycorn in  distilled  water, calcium lactate (1%) , ascorbic acid (1%) and stored for 0, 3, 6, 9 and 12 days (5ºC and 90% RH). Treatment with ascorbic  acid increased the amount vitamin C in the minimally processed babycorn, suggesting it was absorbed by the tissue. The young ear treated with calcium lactate and ascorbic acid, had a shelf life of 12 days.

Palavras-chave : Zea mays; vitamin C; packing.

        · resumo em Português     · texto em Português     · Português ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons