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Master's Dissertation
DOI
Document
Author
Full name
Renata Basso Beisman
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2000
Supervisor
Title in Portuguese
Processamento e avaliação da qualidade do néctar e néctar light de dois cultivares de pêssego adaptados ao clima subtropical
Keywords in Portuguese
NÉCTAR
PÊSSEGO
PROCESSAMENTO
PROPRIEDADES FÍSICO-QUÍMICAS
QUALIDADE DOS ALIMENTOS
TRATAMENTO
VARIEDADES VEGETAIS
Abstract in Portuguese
Foram analisadas as características físico-químicas dos pêssegos dos cultivares Aurora-1 e Dourado-2 e com estes, preparados néctar e néctar light. Os néctares foram submetidos a diferentes tratamentos (refrigeração, adição de sorbato de potássio e ácido ascórbico) e armazenados por 180 dias à temperatura ambiente, visando avaliar a qualidade dos cultivares para este tipo de processamento. A qualidade da matéria-prima foi avaliada fisicamente em relação à textura, suculência e rendimento, e quimicamente em termos de pH, sólidos solúveis totais, acidez total titulável e ácido ascórbico. As amostras dos néctares foram submetidos às análises físicas de vácuo, peso bruto e peso líquido; análises químicas quanto aos teores de ácido ascórbico, acidez total titulável, pH e sólidos solúveis totais. As amostras dos néctares foram ainda avaliadas sensorialmente quanto à cor, consistência e sabor. Os resultados mostraram que a refrigeração e a adição de sorbato de potássio foram eficientes na preservação da cor, consistência e sabor do néctar e néctar light de ambos cultivares, sendo considerados os melhores tratamentos. O cultivar Dourado-2 apresentou características mais apropriadas para a obtenção do néctar e néctar light, mostrando-se superior ao cultivar Aurora-1 quanto à cor, consistência e sabor
Title in English
Processing and quality evaluation of nectar and light nectar from two peach cultivars adapted to subtropical climate
Abstract in English
Physical and chemical characteristics of peach cultivars Aurora-l and Dourado-2, were determined. Nectars from these cultivars were submitted to different treatments (refrigeration, addition of potassium sorbate and ascorbic acid) and stored for 180 days at room temperature. Quality of raw material was evaluated regarding to texture, succulency, yield, pH, soluble solids, titratable acidity and ascorbic acid. Nectars'samples were submitted to physical determinations for vacuum, gross weight and net weight; chemical analysis for ascorbic acid, titratable acidity, pH, and soluble solids. Samples were also organoleptically evaluated for color, consistency and flavor. The results showed that refrigeration and addition of potassium sorbate were the most efficient treatments for preserving color, consistency and flavor of the nectars and light nectars from both cultivars and therefore are recommended. Dourado-2 presented better characteristics for nectar and light nectar processing being superior to Aurora-l for all quality attributes evaluated
 
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Publishing Date
2019-11-08
 
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