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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2000.tde-20220208-014620
Document
Author
Full name
Patrícia Prati
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1999
Supervisor
Title in Portuguese
Avaliação de carambola (Averrhoa carambola L.) dos tipos doce e ácido, para o processamento de fruta em calda
Keywords in Portuguese
ANÁLISE SENSORIAL
CARAMBOLA
FRUTA EM CALDA
PROCESSAMENTO DE ALIMENTOS
Abstract in Portuguese
Frutas dos tipos doce e ácido de carambola, provenientes da região Noroeste do estado de São Paulo, foram analisadas fisicamente quanto à textura e rendimento, e quimicamente em termos de pH, acidez total titulável, teor de ácido ascórbico e sólidos solúveis, a fim de determinar suas características para o processamento de fruta em calda. Na elaboração das frutas em calda diferentes tratamentos químicos foram empregados (uso de xaropes com diferentes concentrações de sacarose, adição de pectina e cloreto de cálcio em diferentes concentrações, e ácido ascórbico), visando avaliar a adequabilidade dos dois tipos de fruta de carambola para este processamento térmico. Os produtos foram submetidos às análises físicas de peso bruto, peso drenado, vácuo e textura, e, avaliados quimicamente quanto ao pH, acidez total titulável, teor de ácido ascórbico e sólidos solúveis, e sensorialmente quanto à textura, sabor e cor. Quanto às frutas tipo doce, a adição de cloreto de cálcio e pectina foi efetiva na manutenção de sua textura, uma vez que, os tratamentos adicionados de 0,2% de cloreto de cálcio, e 0,2% de pectina + 0,4% de cloreto de cálcio foram os que apresentaram maiores valores. Já, para o tipo ácido esta prática não surtiu o mesmo efeito, dado que, os tratamentos com adição de 0,1 e 0,2% de cloreto de cálcio foram avaliados como inferiores àquele cujo xarope foi adicionado de 0,1% de pectina, fato que indica ser este componente o promotor de boa textura para as frutas ácidas processadas. Ainda pode-se observar que este atributo se manteve praticamente constante após 90 dias de estocagem. Pelos resultados pode-se concluir que os dois tipos de carambola estudados apresentaram, do ponto de vista tecnológico, boas características físicas e químicas, porém as frutas tipo doce foram mais apropriadas para a elaboração de fruta em calda, sendo superiores quanto à textura e sabor, em relação às frutas ácidas.
Title in English
Evaluation of two kinds (sweet and acid) of star fruit (Averrhoa carambola L.) for processing of canned fruit
Abstract in English
Two kinds of star fruit (sweet and acid) from the Northwest of São Paulo state, were analyzed physically as regards texture and yield, and chemically in terms of pH, titratable acidity, ascorbic acid and soluble solids content, in order to determine their suitability for canned fruit processíng. Different chemical treatments were used for processing the canned fruit (use of syrups with different sacarose concentrations, addition of pectin and calcium chloride in different concentrations and ascorbic acid), in order to evaluate the adequability of the two kinds of star fruit for thermal processing. The products were submitted to the physical analysis of gross weight, drained weight, vacuum and texture, and they were evaluated chemically as regards pH, titratable acidity, ascorbic acid and soluble solids content, and sensorially in terms of textura, flavor and color. Regarding the sweet kind fruits, the addition of calcium chloride and pectin was effective in the maintenance of its texture, once that, the treatments added with 0,2% of calcium chloride and 0,2% of pectin + 0,4% of calcium chloride showed the better values. For the acid kind this practice didn't produce the same effect, considering that the treatments added with 0,1 and 0,2% of calcium chloride were evaluated as inferior to that whose syrup was added with 0,1% of pectin, what indicates that this component is the responsable for the good texture in the processed acid fruits. Also, it was observed that this attribute was kept practically constant after a 90 days of storage. Finally it was concluded that both kinds of star fruit studied presented, under a technologic point of view, good physical and chemical characteristics, but the sweet kind of fruits were more apropriated for processing canned fruit, being superior in terms of texture and flavor.
 
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