Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE

Abstract This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senescent), were collected in the Botanical Garden of São Gonçalo, in São Gonçalo do Amarante-CE. Initially, the fruits of manipuça were processed and to obtain the jelly five formulations were proposed (treatments) containing different proportions of water and pulp (4:1-F1; 4:2-F2, 4:3-F3: 4:4-F4; and 4:5-F5), which then they were subjected to physicochemical analysis (total soluble solids-TSS; total titratable acidity-TTA; pH; TSS/TTA ratio-SAR; vitamin C-CV; total soluble sugar-TSSu, reducing sugar-RS and non-reducing sugars-NRS), microbiological (coliforms at 35°C-CF) and sensory (aroma-A; color-C; appearance-AP; flavor-F; texture-T; and the purchaser intends-PI). We used the Assistat program in statistical analyzes. The results showed the following variation in the five formulations: TSS (°Brix) - 72 (F1) to 85.12 (F5); TTA (%) - 0.95 (F1) to 0.54 (F5); pH - 4.09 (F1) to 4.30 (F5); SAR - 75.22 (F1) to 156.20 (F5); CV (mg / 100g) - 7.40 (F2) to 14.19 (F5); TS (%) - 63.97 (F1) to 79.73 (F5); RS (%) - 44.53 (F2) to 66.98 (F5); NRS (%) - 12.47 (F1) to 32.98 (F4); absence of CF; for A, C, AP, F and T, F5 was greater than F2, F3, F4 and equals to F1; and for PI, F5 was superior to all. In conclusion: the F5 is sweeter and less acidic, however, the F1 is less sweet and more acidic; the F5 obtained greater acceptance among students, so this is the ideal formulation to use as an alternative to school meals for primary school students from public schools in Fortaleza-CE.

Download Full-text

Regulation of 1-MCP-Treated Banana Fruit Quality by Exogenous Ethylene and Temperature

Food Science and Technology International ◽

10.1177/1082013204042189 ◽

2004 ◽

Vol 10 (1) ◽

pp. 15-20 ◽

Cited By ~ 25

Author(s):

W. Jiang ◽

M. Zhang ◽

J. He ◽

L. Zhou

Keyword(s):

Starch Content ◽

Soluble Sugar ◽

Titratable Acidity ◽

Peak Height ◽

Soluble Solids ◽

Banana Fruit ◽

Total Soluble Sugar ◽

Low Temperature Storage ◽

Musa Sp ◽

Temperature Storage

Ripe green banana (Musa sp., AAA group, cv. Zhonggang) fruits treated with 1-methylcyclopropene (1-MCP) significantly delayed the peaks of respiration rate and ethylene production but did not reduce the peak height. Mature banana fruits were also treated with 1-MCP for 24 h at 20 C and then exposed to 50 mL/L ethylene or stored at different temperatures to analyse the effects of external added ethylene. Reductions in firmness, titratable acidity (TA) and starch content (SC) of banana fruits were remarkably delayed by 1-MCP treatment. 1-MCP treatment also delayed the increase of total soluble sugar (TSS) and soluble pectin (SP) contents. Soluble solids (SS) content in the 1-MCP-treated fruit remained almost unchanged during the first 10 days of storage at 20 C. No significant differences in TA, TSS, SP and SS levels were observed between the fruit treated with 1-MCP alone and the fruit treated with 1-MCP plus ethylene. The 1-MCP effects on all the parameters related to banana ripening were enhanced by low temperature storage and reduced by high temperature storage.

Download Full-text

Water Relations, Growth, and the Composition of `Braeburn' Apple Fruit under Deficit Irrigation

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.121.2.286 ◽

1996 ◽

Vol 121 (2) ◽

pp. 286-291 ◽

Cited By ~ 41

Author(s):

T.M. Mills ◽

M.H. Behboudian ◽

B.E. Clothier

Keyword(s):

Water Potential ◽

Water Deficit ◽

Water Relations ◽

Deficit Irrigation ◽

Soluble Sugar ◽

Titratable Acidity ◽

Sampling Period ◽

Soluble Solids ◽

Sugar Concentration ◽

Total Soluble Sugar

Three-year-old `Braeburn' apple trees (Malus domestica Borkh.) on MM106 rootstock were studied in a glasshouse to assess the effects of deficit irrigation on fruit growth, water relations, composition, and the vegetative growth of the trees. Trees were assigned to one of three treatments. The control (C) was fully watered. The first deficit treatment (D1) was deficit-irrigated from 55 days after full bloom (DAFB) until final harvest at 183 DAFB. The second deficit treatment (D2) was deficit-irrigated from 105 to 183 DAFB. Compared to C, the D1 and D2 trees developed a lower photosynthetic rate, leaf water potential (Ψl), and stomatal conductance (gs) during the stress period. Trunk-circumference growth was reduced in both D1 and D2 trees, but leaf area and shoot length were reduced in D1 only. Total soluble solids increased in both D1 and D2 fruit. Fructose, sorbitol, and total soluble sugar concentrations were higher in D1 fruit than in C and D2. Titratable acidity and K+ levels were higher in D1 fruit than C and D2. For D1, lowering of fruit water potential (Ψw) was accompanied by a decrease in osmotic potential (Ψs), and therefore turgor potential (Ψp) was maintained throughout the sampling period. Regardless of fruit turgor maintenance, the weight of D1 fruit was reduced from 135 DAFB. Weight, sugar concentration, and water relations of D2 fruit were not affected by deficit irrigation. This indicates that fruit water relations and sugar concentration are modified if water deficit is imposed from early in the season. However, if water deficit is imposed later in the season it has less impact on the composition and water relations of the fruit.

Download Full-text

FORMULAÇÕES DE NÉCTARES DE FRUTAS NATIVAS DAS REGIÕES NORTE E NORDESTE DO BRASIL

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v18i2.1216 ◽

2000 ◽

Vol 18 (2) ◽

Cited By ~ 1

Author(s):

MEN DE SÁ MOREIRA DE SOUZA FILHO ◽

JANICE RIBEIRO LIMA ◽

RENATA TIEKO NASSU ◽

CARLOS FARLEY HERBSTER MOURA ◽

MARIA DE FÁTIMA BORGES

Keyword(s):

Vitamin C ◽

Reducing Sugars ◽

Soluble Sugar ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Sugars ◽

Total Soluble Solids ◽

Total Soluble Sugar ◽

Industrial Processing ◽

Aroma Characteristics

O presente trabalho visou avaliar formulações de néctares de frutas (araçáboi, ata, cajá, camucamu, ciriguela, mangaba e sapoti) nativas das regiões Norte e Nordeste do Brasil. As formulações foram desenvolvidas a partir da polpa dos frutos, empregandose de 30 a 35% de polpa, conforme as características de sabor e aroma. Para cada fruto foram testados dois níveis de sólidos solúveis, variando de 12 a 16 ºBrix, ajustados com adição de sacarose. Os frutos que apresentaram baixos níveis de acidez tiveram seus néctares corrigidos com adição de ácido cítrico, de maneira que a acidez ficasse entre 0,25 e 0,30%. As formulações foram avaliadas por meio de análises de pH, acidez total titulável, vitamina C, açúcares solúveis totais e redutores, sólidos solúveis totais, razão ºBrix/acidez e análise sensorial. De forma geral, somente os sólidos solúveis totais e os açúcares totais apresentaram diferenças estatísticas entre as formulações de cada fruta, o que se justifica pela adição de sacarose no desenvolvimento das formulações. A relação ºBrix/acidez mantevese na faixa de 20 a 60 para todos os néctares. Os maiores níveis de vitamina C foram encontrados nos néctares de camucamu (455,2 e 470,5 mg/ 100 g) e mangaba (48,4 e 52,7 mg/100 g), enquanto os demais apresentaram níveis inferiores a 20 mg/100 g. A exceção do camucamu, todos os atributos sensoriais para os outros néctares receberam notas superiores a 6,0. Os resultados preliminares evidenciaram boa aceitação e possibilidades promissoras no aproveitamento dos frutos. Abstract This work aimed to evaluate nectar formulas from tropical fruits (aracaboi, sugar apple, red mombin, camucamu, yellow mombin, mangaba, sapoti) indigenous of North and Northeast regions of Brazil. The formulations were developed from fruit pulp using 30 to 35% according to their flavor and aroma characteristics. For each fruit two levels of total soluble sugar were used ranging from 12 to 16 ºBrix and adjusted by sucrose addition. Citric acid was added in fruits nectars which had low acidity in order to reach 0.25 to 0.30% acidity. Samples were evaluated by analysis of pH, titratable acidity, total soluble solids, ºBrix/acidity ratio, vitamin C, total sugars, reducing sugars and sensory analysis. Only total soluble solids and total sugars showed statistical differences among formulations for each fruit, due to sucrose addition during nectars preparation. ºBrix/acidity ratio ranged from 20 to 60 for all nectars evaluated. Vitamin C highest levels were observed for camucamu (455.2 and 470.5 mg/100 g) and mangaba (48.3 and 52.7 mg/100 g) nectars. Excluding camucamu, all sensory scores for fruit nectars were higher than 6.0. Results showed good acceptability of fruit nectars and possibilities for industrial processing.

Download Full-text

Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam

Food Science and Technology ◽

10.1590/s0101-20612012005000050 ◽

2012 ◽

Vol 32 (2) ◽

pp. 334-343 ◽

Cited By ~ 14

Author(s):

Clarissa Damiani ◽

Eduardo Ramirez Asquieri ◽

Moacir Evandro Lage ◽

Rodrigo Almeida de Oliveira ◽

Flavio Alves da Silva ◽

...

Keyword(s):

Soluble Sugar ◽

Soluble Solids ◽

Total Phenolic ◽

Total Soluble Sugar ◽

Brazilian Legislation ◽

Total Antioxidant ◽

Microbiological Parameters ◽

Annona Crassiflora ◽

Total Antioxidant Potential

The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%), soluble solids (68.4 - 72.18 °Brix), consistency (0.33 - 0.44 N), total antioxidant potential (11.3 - 22.63%), and color (a* 7.56 - 9.49, and b* 8.63 - 10.49) increased during 1-year storage. The quality of the fruit jams studied was in accordance with the microbiological standards established by the Brazilian legislation. It was concluded that the mixed araça and marolo jam can be stored for 1 year without the addition of additives.

Download Full-text

Produção de sorvetes e iogurtes a partir dos frutos figo da índia e mandacaru

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i4.3698 ◽

2015 ◽

Vol 10 (4) ◽

pp. 17

Author(s):

V. R. L. Fidelis ◽

E. M. Pereira ◽

W. P. Silva ◽

J. P. Gomes ◽

L. A. Silva

Keyword(s):

Vitamin C ◽

Native Species ◽

Ice Cream ◽

Titratable Acidity ◽

Physicochemical Analysis ◽

Soluble Solids ◽

By Products

O figo da índia é a fruta que juntamente com o mandacaru fazem parte das espécies nativas da caatinga. Objetivou-se neste trabalho elaborar e caracterizar sorvetes e iogurte a partir do figo da índia e da polpa e casa do fruto do mandacaru. Foi obtido o sorvete de creme e iogurte natural para base e acrescido com polpa e casca para as formulações. Para a caracterização foram realizadas as análises físico-químicas de pH, vitamina C, sólidos solúveis (SS) e a acidez titulável (AT). O sorvete e o iogurte apresentaram comportamento ácido. O figo da índia e o fruto do mandacaru mostraram-se com grande potencial para o desenvolvimento de subprodutos com o sorvete e iogurte. Os valores de AT do iogurte (ᴓ 0,62) estão dentro dos padrões pré-estabelecidos.Production of ice cream and yoghurt from the cactus pearfruit and mandacaruAbstract: The Opuntia is a fruit, which together with the Cereus jamacaru are native species of the savanna. The objective of this study was to prepare and characterize ice cream and yogurt from the Opuntia and pulp and peel of Cereus jamacaru fruit. The ice cream and natural yoghurt for base and increased with pulp and peel were obtained for the formulations. For the characterization were performed physicochemical analysis of pH, vitamin C, soluble solids (SS) and titratable acidity (TA). The ice cream and yogurt showed acidic behavior. The Opuntia and the fruit of Cereus jamacaru have come out with great potential for the development of by-products with the ice cream and yogurt. AT values of yogurt (ᴓ 0.62) are within the pre-established by the standards.

Download Full-text

Effects of an Auxin and a brassinosteroid on physical, chemical and biochemical attributes of ‘Galaxy’ apples

Ciência Rural ◽

10.1590/0103-8478cr20180311 ◽

2019 ◽

Vol 49 (4) ◽

Author(s):

Ângela Preza Ramos ◽

Aquidauana Miqueloto Zanardi ◽

Cassandro Vidal Talamini do Amarante ◽

Cristiano André Steffens ◽

Adaucto Bellarmino Pereira-Netto

Keyword(s):

Plant Growth ◽

Antioxidant Activities ◽

Titratable Acidity ◽

Soluble Solids ◽

Naphthalene Acetic Acid ◽

Anthocyanin Content ◽

Water Control ◽

Physical Chemical ◽

Total Antioxidant ◽

Fruit Shelf Life

ABSTRACT: The aim of this study was to study the effect of the auxin naphthalene acetic acid (NAA) and the brassinosteroid 28-homocastasterone (28-HCS) applied every 15 days (harvest 2015/16) or every 21 days (harvest 2016/17) after full bloom, on the physical, chemical and biochemical attributes of the ‘Galaxy’ apples. The study was performed at a commercial orchard at Vacaria county, Rio Grande do Sul State, Brazil. The following treatments were applied: water (control), NAA (0.1%), 28-HCS (10‒6 M) and NAA (0.1%) + 28-HCS (10‒6 M). For this purpose, 300 μL of the plant growth regulator solutions were applied to the fruit peduncles. Fruits treated with NAA every 21 days presented higher starch-iodine index and lower total soluble solids (TSS), titratable acidity (TA), lightness index (L) and hue angle (h°) than 28-HCS-treated fruits. Fruits treated every 15 days with NAA presented reduced skin rupture force (SRF), total antioxidant activities (TAA) of the skin and flesh, and hydrogen peroxide content compared to the control fruits. In addition, NAA application every 15 and 21 days resulted in increased anthocyanin content in the skin. Application of NAA + 28-HCS reduced superoxide dismutase activity. 28-HCS applications increased TSS, color attributes (C and h°) of the skin, total antioxidant activity of the skin and flesh and peroxidase activity compared to control fruits. These results are expected to help to understand how plant growth regulators affect apple quality. In addition, results described here are also expected to help on the development of strategies to reduce post harvest losses and to increase fruit shelf life.

Download Full-text

Strobilurin and boscalid in the quality of net melon fruits

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n2p543 ◽

2017 ◽

Vol 38 (2) ◽

pp. 543 ◽

Cited By ~ 2

Author(s):

Ana Claudia Macedo ◽

Amanda Cristina Esteves Amaro ◽

Anamaria Ribeiro Pereira Ramos ◽

Elizabeth Orika Ono ◽

João Domingos Rodrigues

Keyword(s):

Cucumis Melo ◽

Titratable Acidity ◽

High Ratio ◽

Soluble Solids ◽

Active Principle ◽

Physiological Effects ◽

Physical Chemical ◽

Hormonal Balance ◽

Fruit Mass

Until recently, fungicides were used exclusively for disease control; however observations of physiological effects brought a new concept to the use of these products. Strobilurins have positive physiological effects on crop yield, due to the increase of liquid photosynthesis and better hormonal balance. However, boscalid complements the action of these fungicides, applied alternately or together. The aim of this study was to evaluate the effect of strobilurins (azoxystrobin and pyraclostrobin), boscalid and the mixture of these on the physical-chemical quality of net melon fruits (Cucumis melo var. Reticulatus). The experiment was conducted in the municipality of São Manuel (SP), using the hybrid of Cantaloupe M2-308 net melon, the experimental design was in randomized blocks with five replicates. The treatments used were: T1 - control; T2 - azoxystrobin 60g ha-1 of active principle (a.p.); T3 - boscalid 75g ha-1 of the a.p.; T4 - pyraclostrobin 50g ha-1 of the a.p.; T5 - boscalid (37,5g ha-1) of the a.p. + pyraclostrobin (25g ha-1) of the a.p. The first application of the treatments was carried out at fourteen days after the transplanting of the seedlings and the others at seven day intervals, totaling eight applications throughout the cycle. Two fruits of each plot were collected, which were identified for analysis in the laboratory. The following characteristics were evaluated: fresh fruit mass; mesocarp thickness, pulp texture, peel trajectory, pH, titratable acidity, soluble solids and the ratio. The results were submitted to analysis of variance and the averages compared by the Tukey test at 5% probability using the SISVAR program. The fruits of the plants treated with boscalid 75g ha-1 were the ones that showed higher concentration of soluble solids and low titratable acidity, resulting in a better ratio. Despite the lower value, the fruits of the plants treated with pyraclostrobin 50g ha-1 showed a high ratio value, besides presenting higher value for pulp texture. The mixture of boscalid (37.5g ha-1) + pyraclostrobin (25g ha-1) also showed high values of soluble solids which resulted in a good “ratio” value.

Download Full-text

Physical-chemical properties of exotic and native Brazilian fruits

Acta Agronómica ◽

10.15446/acag.v68n3.55934 ◽

2019 ◽

Vol 68 (3) ◽

pp. 175-181 ◽

Cited By ~ 1

Author(s):

Veridiana Zocoler de Mendonça ◽

Rogério Lopes Vieites

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Chemical Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

High Concentration ◽

Bioactive Substances ◽

Fruit Species ◽

Physical Chemical ◽

Spondias Purpurea

Many fruit species are still not well-studied, despite being rich in bioactive substances that have functional properties. The objective of this article was to evaluate the antioxidant potential and characterize the physical-chemical characteristics of unconventional brazilian fruits (cabeludinha - Myrciaria glazioviana, sapoti - Manilkara zapota, pitomba - Talisia esculenta, yellow gumixama - Eugenia brasiliensis var. Leucocarpus and seriguela - Spondias purpurea). Total soluble solids, pH, titratable acidity, sugars, pigments, phenolic compounds and antioxidant capacity were measured. Mature fruits were used in the analyses. Pitomba had high levels of soluble solids, 24.6 °Brix, while sapoti had 0.05 g malic acid 100 g-1 pulp. Yellow grumixama and seriguela had the highest concentrations of anthocyanins and carotenoids. Cabeludinha had a high concentration of phenolic compounds, 451.60 mg gallic acid 100 g-1 pulp. With the exception of sapoti, all fruits had a high antioxidant capacity (> 95%).

Download Full-text

Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

REVISTA BRASILEIRA DE AGROTECNOLOGIA ◽

10.18378/rebagro.v10i2.8047 ◽

2020 ◽

Vol 10 (2) ◽

pp. 44-54

Author(s):

Flávia Della Lucia ◽

Eric Batista Ferreira ◽

Sandra Maria Oliveira Morais Veiga ◽

Luciana Azevedo ◽

Marcela Aparecida Miranda Moreira ◽

...

Keyword(s):

Storage Time ◽

Titratable Acidity ◽

Soluble Solids ◽

Physical Chemical ◽

Significant Difference ◽

Thermotolerant Coliforms ◽

Fresh Cut ◽

Annona Crassiflora ◽

Storage Temperatures

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

Download Full-text

Minimally processed cassava leaves: effect of packaging on the microbiological and physical-chemical standards

Scientia Plena ◽

10.14808/sci.plena.2021.051501 ◽

2021 ◽

Vol 17 (5) ◽

Author(s):

Jaqueline de Fátima Cabral Moraes ◽

Ana Paula Rocha Campos ◽

Adriano Lucena Araújo ◽

Alessandra Santos Lopes ◽

Rosinelson Silva Pena

Keyword(s):

Immersion Time ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Sodium Hypochlorite Solution ◽

Salmonella Spp ◽

Minimal Processing ◽

Standard Atmosphere ◽

Cassava Leaves ◽

Physical Chemical

The study presents itself as an alternative for the minimal processing of crushed cassava leaves, a product widely used in the Northern Brazilian cuisine. A Box-Behnken design was used to define the concentration of the sodium hypochlorite solution (NaClO) and the immersion time (t) capable of guaranteeing acceptable levels for thermotolerant coliforms and molds and yeasts in the leaves. The leaves sanitized in this condition were crushed, packed in polyethylene packaging under standard atmosphere (PE-WV) and under vacuum (PE-V); also packed in polyamide packaging under vacuum (PA-V), and stored at 7ºC for 30 days. The following properties were monitored: fresh weight loss, water activity, pH, titratable acidity, soluble solids, instrumental color, chlorophyll a and b, and total phenolic contents. In addition, there were assessed Salmonella spp, coliform at 45ºC, molds and yeasts and psychrotrophic bacteria. The 20 min immersion time and 250 mg/L NaClO solution were defined as the optimal conditions for the sanitization of the leaves and, after that, the leaves were rinsed with water. The behavior of the physical-chemical and microbiological properties indicated that the sanitized and crushed cassava leaves will be suitable for consumption for 24 h when packed in PE-WV; for 7 days when packed in PE-V and for 14 days when packed in PA-V, at 7°C storage.

Download Full-text