SciELO - Scientific Electronic Library Online

 
vol.35 número4Avaliação do teor de ácidos graxos ômega-3 e atividade antioxidante em folhas de trigo (Triticum aestivum L.)Efeito antioxidante da ficocianina em pescado salgado-seco 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 1413-7054

Resumo

BORGES, Paulo Rogério Siriano et al. Study of the psycho-chemical stability of 'Pérola' pineapple juice. Ciênc. agrotec. [online]. 2011, vol.35, n.4, pp.742-750. ISSN 1413-7054.  https://doi.org/10.1590/S1413-70542011000400013.

In this work, psycho-chemical changes caused by the storage of homemade 'Pérola' pineapple juice, over 48 hours after its preparation were evaluated. Four storage conditions were evaluated in a refrigerated environment (4 ±1º C) and in room temperature (22 ±1º C) both in the presence and abscence of light. The experiment was conducted with a totally random design, with treatments arranged in a factorial 2 x 2 x 6, with 2 light conditions (presence and absence), 2 temperature conditions (cooling and room temperature) and 6 sampling times (0, 6, 12, 24, 36 and 48 hours) with three replicates. pH, titratable acidity, soluble solids, total vitamin C and color using the variables: luminosity (L*), hue angle (hº) and chromaticity (C*) were analyzed. The period of storage presented a negative influence on the pineapple juice, causing a reduction of ascorbic and citric acid contents and color changes, mainly darkening. However, when stored in refrigerated environment in the abscence of light, the juice conserved its initial features for a longer time, which were better preserved by low temperatures.

Palavras-chave : Ascorbic acid; storage; in natura.

        · 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