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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191218-150503
Document
Author
Full name
Neila Silvia Pereira dos Santos Richards
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1996
Supervisor
Title in Portuguese
Avaliação da qualidade das variedades Chandler e Reiko para a obtenção de morango em calda
Keywords in Portuguese
MORANGO EM CALDA
PROPRIEDADES FÍSICO-QUÍMICAS
QUALIDADE DOS ALIMENTOS
TRATAMENTO TÉRMICO
VARIEDADES VEGETAIS
Abstract in Portuguese
Foram determinadas as características físicas, químicas e sensoriais das variedades Chandler e Reiko, visando avaliar a adequabilidade destas ao tratamento térmico para a obtenção de morangos em calda. A qualidade da matéria-prima e dos produtos processados foi avaliada submetendo-se amostras às análises de textura, suculência, porcentagem de rendimento (somente para a matéria-prima), pH, acidez total titulável, sólidos solúveis, ácido ascórbico e avaliações sensoriais de cor, sabor e textura. A susceptibilidade à degradação das antocianinas foi observada no tratamento térmico e durante a estocagem. A retenção desse pigmento é um fator decisivo para a aceitabilidade do morango em calda. A adição de corante contribuiu para a manutenção da cor. Os tratamentos que utilizaram pectina e cloreto de cálcio foram efetivos na manutenção da firmeza dos frutos. Os resultados mostraram que a variedade Chandler foi a que apresentou as características mais apropriadas para o tratamento térmico, sendo superior à variedade Reiko em textura e cor, principais atributos de qualidade para o morango em calda.
Title in English
Quality evaluation of the Chandler and Reiko varieties for processing of canned strawberries
Abstract in English
The physical, chemical and sensorial characteristics of the Chandler and Reiko varieties were determined to evaluate their adequability to thermal processing of canned strawberries. The quality of both the raw material and the final product was evaluated regarding texture, succulency, yield percentage (only for the raw material), pH, titrable acidity, total solids, ascorbic acid content and, also, the sensorial evaluation of color, flavor and texture. The anthocyanins susceptibility to degradation was observed during thermal processing and storage. The retention of these pigments is a decisive factor for the general acceptance of canned strawberries. The addition of food colorants contributed towards the maintenance of color. Treatments that used pectine and calciun chloride were effective in the maintenance of the firmness of the fruit. Results showed that the Chandler variety exhibited the most appropriate characteristics for thermal processing, being superior to the Reiko variety in texture and color, the main quality attributes for canned strawberries.
 
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Publishing Date
2019-12-19
 
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