SciELO - Scientific Electronic Library Online

 
vol.29 número4FARELO DE GIRASSOL E ENZIMAS EXÓGENAS EM RAÇÕES INICIAIS PARA FRANGOS DE CORTECULTIVARES DE MINITOMATE PARA O SUBMÉDIO DO VALE DO SÃO FRANCISCO índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Revista Caatinga

versão impressa ISSN 0100-316Xversão On-line ISSN 1983-2125

Resumo

FREIRE, MARIA TERESA DE ALVARENGA et al. FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU ( Theobroma grandiflorum Schum.) PUREE. Rev. Caatinga [online]. 2016, vol.29, n.4, pp.1006-1014. ISSN 1983-2125.  https://doi.org/10.1590/1983-21252016v29n426rc.

Cupuaçu (Theobroma grandiflorum Schum.) is an exotic fruit with a promising economic potential, particularly due to its strong aroma and creamy texture. This study aimed to produce sweetened cupuaçu puree and evaluate the effects of packaging corrosion on its sensory properties and shelf-life in tinplated cans. After 240 days of storage, the commercially sterile product had average sensory analysis scores of 5.89 ± 0.21, 5.39 ± 0.30, 5.45 ± 0.21 and 5.49 ± 0.25, for appearance, aroma, flavor and overall appreciation, respectively. Sensory acceptance scores did not change during storage (p>0.05). Corrosion potential and low tin and iron levels in the product, which are parameters used to evaluate food-packaging interaction, demonstrated the product remained food-safe throughout its shelf-life. Tinplate is a promising packaging material for sweetened cupuaçu puree due to its mechanical and protective properties. Furthermore, tin plating is an economically viable food technology to extend the shelf-life of cupuaçu products and expand its domestic and international markets.

Palavras-chave : Corrosion; Sensory analysis; Theobroma grandiflorum Schum; Tinplate food packaging..

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