Processamento e caracterização físico-química do suco misto melancia com pepino

A junção da melancia com pepino trás grandes benefícios na melhoria da composição físico-química do produto. O suco misto de frutas vem sendo estudado para revelar as características nutricionais e funcionais da mistura. Sendo a melancia rica em água, potássio, ferro, magnésio, zinco e vitamina C e o pepino apresentando baixo consumo de energia, baixo teor de calorias e pequenas quantidades de vitamina C, a elaboração desses combinados aumenta a possibilidade de efeitos benéficos ao organismo. Objetivou-se, com este estudo, elaborar suco misto de melancia com pepino em diferentes concentrações e caracterizar físico-químicamente as formulações. Com a obtenção das polpas, foram elaboradas as seguintes formulações: F1-100% pepino; F2-50% melancia e 50% pepino; F3- 70% melancia e 30% pepino; F4- 90% melancia e 10% pepino e F5- 100% melancia. Foram realizadas analises físico-químicas em triplicata em todas as formulações para a caracterização de cada tratamento quanto: pH, sólidos solúveis totais (ºBrix), teor de água, cor, atividade de água (aw), açúcares totais, redutores e não redutores e cinzas. A melancia e o pepino apresentaram altos teores de água e atividade de água indicando alta suscetibilidade ao desenvolvimento de micro-organismos. Os sucos mistos de melancia com pepino podem ser considerados novos produtos e serem classificados como bebidas pouco ácidas (pH > 4,5) com razoável teor de sólidos solúveis. As formulações F2 e F4 apresentaram maior quantidade de açúcares totais e o maior teor de minerais (cinzas) foi da formulação F4. Todos os sucos mistos apresentaram cor atrativa, com predominância da intensidade de amarelo. Processing and characterization physico-chemical of watermelon juice mixed with cucumberAbstract: The junction of the watermelon with cucumber back great benefits in improving the physical and chemical composition of the product. Mix fruit juice has been studied to reveal nutritional and functional characteristics of the mixture. Being the watermelon rich in water, potassium, iron, magnesium, zinc and vitamin C and the cucumber featuring low energy consumption, low-calories and small amounts of vitamin C, the elaboration of these combined boosts the possibility of beneficial effects to the body. This study aimed to draw up juice mix with watermelon and cucumber in different concentrations and physico-chemically characterize the formulations. With the obtaining of the pulp, were elaborated the following formulations: F1-100% cucumber; F2-50% 50% watermelon and cucumber; F3-70% 30% watermelon and cucumber; F4-90% 10% watermelon and cucumber and watermelon F5-100%.Were carried physical-chemical analyses out in triplicate in all the formulations for the characterization of each treatment how much the: pH, total soluble solids (° Brix), moisture content, color, water activity (aw), total sugars, reducers and not reducers and ashes. The watermelon and cucumber presented high content of water and water activity indicating high susceptibility to the development of micro-organisms. The juice mix of watermelon with cucumber can being considered new product and classified as drinks little acidic (pH 4.5) with reasonable soluble solids. The formulations F2 and F4 presented a higher amount on total sugars and the highest content of minerals (ashes) was the formulating F4. ll the mixed juices presented attractive color, with predominance of yellow.

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Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i5.4786 ◽

2016 ◽

Vol 11 (5) ◽

pp. 110

Author(s):

Maria José Silveira da Silva ◽

Ana Paula Trindade Rocha ◽

Dyego da Costa Santos ◽

Alfredina Dos Santos Araújo ◽

Marcela Nobre de Oliveira

Keyword(s):

Water Activity ◽

Chemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Physicochemical Composition ◽

Physico Chemical ◽

Significant Difference ◽

Physical And Chemical ◽

Freeze Dryer

Objetivou-se caracterizar blend de abacaxi com acerola liofilizado quanto à composição físico-química. O estudo foi conduzido no Laboratório de Armazenamento e Processamento de Produtos Agrícolas da Universidade Federal de Campina Grande, Campina Grande, Paraíba. As polpas foram homogeneizadas em liquidificador durante 1 min e filtrado em peneira com malha de 2,5 mm, as amostras foram liofilizadas em liofilizador de bancada (Terroni, LS 3000), onde foi desidratada na temperatura de -50 °C por 76 h. A amostra in natura e a liofilizada foram submetidas às analises físico-químicas. Onde foi obtido um teor de água de 92% da amostra in natura e, após o processo de liofilização houve uma redução de 70%. A atividade de água (aw) foi inferior a 0,30 após a desidratação. Observou-se que houve um amento significativo nos teores de sólidos totais, acidez total titulável e sólidos solúveis totais. No tocante a relação SST/ATT houve um decréscimo de 8,37% e, com relação ao pH não houve diferença significativa entre a amostra in natura e a liofilizada. Com relação aos parâmetros de cor observou-se que houve um aumento de 33,91% para luminosidade e para intensidade de vermelho (+a*) de 3%, no entanto para a intensidade de vermelho (+a*) houve uma redução de 9,27% após a liofilização. O processo de secagem por liofilização concentrou as características físicas e químicas das amostras avaliadas, sendo considerado um método eficiente para redução da atividade de água e para conservação dos alimentos.<pre>Physical-chemical characterization of pineapple blend with acerola obtained by the lyophilization method</pre>Abstract: The objective of this work was to characterize the blend of pineapple and lyophilized acerola as regards the physicochemical composition. The study was conducted at the Laboratory of Storage and Processing of Agricultural Products of the Federal University of Campina Grande, Campina Grande, PB. The pulps were homogenized in a blender for 1 min and screened with a 2.5 mm mesh, the samples were lyophilized in a bench freeze dryer (Terroni, LS 3000), where it was dehydrated at -50 ° C for 76 h. The in natura and lyophilized samples were submitted to physico-chemical analysis. Where a water content of 92% of the sample was obtained in natura and after the lyophilization process there was a reduction of 70%. Water activity (aw) was less than 0.30 after dehydration. It was observed that there was a significant increase in the contents of total solids, total titratable acidity and total soluble solids. Regarding the SST / ATT ratio, there was a decrease of 8.37% and, regarding pH, there was no significant difference between the in natura and lyophilized samples. Regarding the color parameters, it was observed that there was an increase of 33.91% for luminosity and for red intensity (+ a *) of 3%, however for the intensity of red (+ a *) there was a reduction of 9.27% after lyophilization. It was concluded that the drying process by lyophilization concentrated the physical and chemical characteristics of the evaluated samples, being considered an efficient method to reduce water activity and to preserve food.

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Aspectos físicos e químicos de frutos de Quipá (Tacinga inamoena)

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i5.4559 ◽

2016 ◽

Vol 11 (5) ◽

pp. 25 ◽

Cited By ~ 1

Author(s):

Anderson dos Santos Formiga ◽

Franciscleudo Bezerra da Costa ◽

Marcio Santos da Silva ◽

Emmanuel Moreira Pereira ◽

Yasmin Lima Brasil

Keyword(s):

Citric Acid ◽

Phenolic Compounds ◽

Vitamin C ◽

Fruit Weight ◽

Soluble Solids ◽

Acidic Ph ◽

Low Concentrations ◽

Physico Chemical ◽

Analysis Laboratory ◽

Physical And Chemical

O objetivo do trabalho foi disponibilizar informações sobre os aspectos tecnológicos e nutricionais dos frutos do quipá buscando aplicações para o mesmo na alimentação humana. O quipá é uma planta nativa da região Nordeste, seus frutos, ao contrário do figo-da-índia não é valorizado. Os frutos foram colhidos, acondicionados e conduzidos ao laboratório de Análise de Alimentos, CCTA/UFCG, Pombal-PB. Em seguida foram divididos em quatro lotes e submetidos à extração da polpa. Foram avaliadas as características físicas, físico-químicas e químicas dos frutos do quipá. Os frutos são pequenos, a casca representa mais da metade do peso do fruto e com as sementes dificultam a aceitabilidade dos frutos pelo consumidor. A polpa compõe pouco mais de 20% do peso do fruto, possui pH ácido, com baixa concentração de ácido cítrico e sólidos solúveis inferiores aos frutos de figo-da-índia e do mandacaru, comuns ao semiárido; as concentrações de vitamina C e compostos fenólicos na polpa foram consideradas significativas, o que não ocorreu com os flavonoides e antocianinas, que estavam presentes em baixas concentrações.Physical and chemical aspects of fruit Quipá (Tacinga inamoena)Abstract: The objective was to provide information on the technological and nutritional aspects of the fruits of Quipá in order to seek applications for the same in human nutrition. The Quipá is a plant native to the Northeast, its fruit, unlike the fig-of-India is not valued. The fruits were harvested, packaged and taken to the Food Analysis Laboratory, CCTA / UFCG, Pombal-PB. They were then divided into four batches and subjected to extraction of the pulp. the physical, physico-chemical and chemical of the fruits of Quipá were evaluated. The fruits are small, the shell is more than half the weight of the fruit and seeds hinder the acceptability of fruit by the consumer. The pulp makes up just over 20% of the fruit weight, has an acidic pH, with low concentration of citric acid soluble solids and lower the fruit of fig-of-India and mandacaru common to semiarid; concentrations of vitamin C and phenolic compounds were considered significant, which did not occur with the flavonoids and anthocyanins, which were present in low concentrations.

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Physico-chemical Characterization of Blends Based on Milk and Catole Coconut Pulp

International Journal of Plant & Soil Science ◽

10.9734/ijpss/2019/v28i430117 ◽

2019 ◽

pp. 1-7

Author(s):

Joana D’arc P. Matos ◽

Rossana Maria F. Figueirêdo ◽

Luis Paulo F. R. Silva ◽

Maria Suiane de Moraes ◽

Semirames do N. Silva ◽

...

Keyword(s):

Chemical Characterization ◽

Soluble Solids ◽

Palm Tree ◽

Natural Form ◽

Total Sugars ◽

Physico Chemical ◽

Nutritional Characteristics ◽

Commercial Milk ◽

Lipid Reduction

Aims: Coconut catole is the fruit of the Syagrus cearenses palm tree, whose pulp is usually eaten in its natural form. The formulation of blends is intended to improve the acceptance of fruit with potential to be exploited. The objective of this work was to evaluate the physico-chemical characteristics of the whole coconut pulp and the blends formulated with the pulp and milk. Place and Duration of Study: The coconut catole (Syagrus cearensis) were collected in the surroundings of location 551'30 "S, 35º21'13 "O, in Rio Grande do Norte. The work was carried out from January to February 2019. Methodology: The formulations were elaborated by mixing the proportions of 30 and 50% of standardized commercial milk with the whole catole coconut pulp. The products were submitted to the analysis of moisture, water activity (aw), titratable total acidity (TTA), total soluble solids (TSS), TSS/TTA ratio, pH, ascorbic acid, ash, lipids, proteins, color (L*, a*, b*), total sugars, reducers and non-reducers. Results: From the results, it was observed that the addition of milk to the pulp resulted in clear samples and that a higher proportion of the milk statistically influenced the results. Conclusion: The mixture of couscous coconut pulp and milk gave the product better nutritional characteristics, especially protein content and lipid reduction. The addition of the milk to the cocoa pulp influenced the results statistically, showing that the addition of the milk contributed to enhance the pulp.

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Physical and chemical characterization of yellow mangosteen fruits

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452006000200039 ◽

2006 ◽

Vol 28 (2) ◽

pp. 325-327 ◽

Cited By ~ 1

Author(s):

Ítalo Herbert Lucena Cavalcante ◽

Natanael de Jesus ◽

Antonio Baldo Geraldo Martins

Keyword(s):

Vitamin C ◽

Chemical Characterization ◽

Titratable Acidity ◽

State University ◽

Fruit Peel ◽

Weight Percentage ◽

Physico Chemical ◽

Soluble Solid ◽

Physical And Chemical

The work had as objective the physico-chemical characterization of yellow mangosteen fruits. Six samples of 25 fruits were harvested in yellow mangosteen plants of the Active Germoplasm Bank of São Paulo State University and characterized by evaluation of length and width, weight, percentage and number of seeds per fruit, peel and pulp percentage, soluble solid (SS), titratable acidity (TA), vitamin C and SS/TA rate. Yellow mangosteen fruit is an intermediate vitamin C source with an average content 120.33 mg/100g of fresh fruit and has good technological quality.

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Molecular, Physico-Chemical, and Sensory Characterization of the Traditional Spanish Apple Variety “Pero de Cehegín”

Agronomy ◽

10.3390/agronomy10081093 ◽

2020 ◽

Vol 10 (8) ◽

pp. 1093 ◽

Cited By ~ 1

Author(s):

Ramón Martínez ◽

Pilar Legua ◽

Francisca Hernández ◽

Ángel Carbonell-Barrachina ◽

Yolanda Gogorcena ◽

...

Keyword(s):

Sensory Profile ◽

Soluble Solids ◽

Total Acidity ◽

Apple Variety ◽

Total Soluble Solids ◽

Germplasm Collections ◽

Physico Chemical ◽

Golden Delicious ◽

Total Antioxidant

The “Pero de Cehegín” is an ancient local variety of apple grown in Murcia (Spain). In this study, microsatellites markers showed evidence of a unique profile that has never been reported before in other Spanish apple germplasm collections. Five “Pero de Cehegín” clones were evaluated and compared with two commercial apple varieties, “Fuji” and “Golden Delicious”, to assess its marketing potential. For this, the physical (weight, height, and width of the fruit, moisture content, firmness, and color of the fruit, among others), and chemical (total soluble solids, total acidity, and maturity index) properties of the fruits were evaluated. In addition, the content of bioactive compounds such as total polyphenol content, total antioxidant activity using the ABTS+, DPPH•, and FRAP methods, and the sugar profile were analyzed, and their sensory profile was also evaluated. Physico-chemical differences were found within the “Pero de Cehegín” clones and between the commercial varieties. “Pero de Cehegín” had a high firmness, high total soluble solids, very low total acidity, high FRAP antioxidant capacity, and more sucrose content in comparison with “Fuji” and “Golden Delicious”. These distinctive characteristics and the good appearance of the fruit make this variety a marketable product that will increase the offering of traditional, local, but underutilized fruit varieties.

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Evaluation of nutritional quality and total polyphenols content from pineapple (Smooth Cayenne) as function of post-harvest storage temperature.

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v2i2.61 ◽

2013 ◽

Vol 2 (2) ◽

Author(s):

Evelyn Ivana Trindade Damasceno ◽

Lorena Pedreiro Maciel ◽

Anne Suelen Oliveira Pinto ◽

Thais Cristina M. Franco ◽

Camila Travassos da Rosa Moreira Bastos ◽

...

Keyword(s):

Vitamin C ◽

Storage Temperature ◽

Color Variation ◽

Soluble Solids ◽

Total Polyphenols ◽

Peroxidase Enzyme ◽

Pineapple Fruit ◽

Lower Effect ◽

Physical And Chemical

The pineapple (Smooth Cayenne) is a fruit consumed worldwide. The use of temperature is one of the most effective treatments for the extension of its consumption, but at low temperatures it may develop physiological disorders, which can affect its quality. The aim of this study was to compare the quality of pineapple fruit when stored at room temperature (30 ºC) and under refrigeration at 7 ° C. The quality indexes evaluated in this study were pH, acidity, soluble solids, vitamin C, citric acid, color, peroxidase enzyme activity and total polyphenols. The results showed lower loss of vitamin C, lower pH values and soluble solids, lower color variation considering the chromaticity coordinates a * and b * indicated that the cooling temperature has lower effect on the physical and chemical composition of the fruit. DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.61

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Physicochemical and sensory characterization of ‘dekopon’ fruits

Revista Colombiana de Ciencias Hortícolas ◽

10.17584/rcch.2020v14i2.11234 ◽

2020 ◽

Vol 14 (2) ◽

Author(s):

Ana Paula Siqueira Ana Paula ◽

Eduardo Pradi Vendruscolo ◽

Luís Henrique Costa Vasconcelos ◽

Isabela Rosa De Araújo ◽

Alexsander Seleguini

Keyword(s):

Vitamin C ◽

Purchase Intention ◽

Soluble Solids ◽

Chemical Attributes

Dekopon is a seedless tangor of expressive size and its harvest is not the same as Ponkan’s, which has been the most commercialized cultivar. The aim of this study was to characterize physico-chemically and sensorially this tangor, through evaluations of soluble solids, acidity, ratio, vitamin C, diameter, peel thickness, firmness, juice volume and sensory impressions on taste, appearance, aroma, texture, overall impression and purchase intention. High levels of vitamin C and the volume of juice which correspond to about 50% of the weight of the fruit stood out regarding the chemical attributes. Most of the scores attributed to 'Dekopon' were above 6.0 and the ones of purchase intention were above 3.0. The fruit can be considered promising to be commercialized due to its good characteristics.

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Influence of stock on physical and chemical traits of fresh apricot fruit

International Agrophysics ◽

10.2478/v10247-012-0075-x ◽

2013 ◽

Vol 27 (1) ◽

pp. 111-114 ◽

Cited By ~ 1

Author(s):

T. Milošević ◽

N. Milošević ◽

I. Glišić ◽

G. Šekularac

Keyword(s):

Titratable Acidity ◽

The Other ◽

Soluble Solids ◽

Fruit Firmness ◽

Soluble Solids Content ◽

Total Sugars ◽

Solids Content ◽

Chemical Traits ◽

Physical And Chemical ◽

Fruit Mass

Abstract The study was conducted to determine the effects of Myrobalan rootstock and Blackthorn interstock on fruit physical and chemical traits of five apricot cultivars. The results showed that cultivars grafted on Myrobalan rootstock appear to induce a higher fruit mass when compared with the Blackthorn interstock. Blackthorn interstock showed a tendency to induce a higher soluble solids/titratable acidity ratio than Myrobalan. Values of soluble solids content, total sugars, titratable acidity and fruit firmness between Myrobalan rootstock and Blackthorn interstock were not significant. Regarding cultivars, the greatest fruit mass observed in Roxana in both treatments, and the lowest in Biljana on Myrobalan and in Vera on Blackthorn. The lowest soluble solids, total sugars and soluble solids/titratable acidity ratio were found in Roxana in both variants of grafting, whereas the greatest titratable acidity also observed in Roxana in both cases, respectively. Based on the results from this study, the fruits of Roxana can be recommended for fresh consumption, whereas fruits of the other cultivars can be recommended for processing.

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Shelf-life enhancement of papaya with aloe vera gel coating at ambient temperature

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v13i1.28729 ◽

2016 ◽

Vol 13 (1) ◽

pp. 131-136 ◽

Cited By ~ 8

Author(s):

MR Sharmin ◽

MN Islam ◽

MA Alim

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Aloe Vera ◽

Storage Period ◽

Soluble Solids ◽

Chemical Parameters ◽

Aloe Vera Gel ◽

Physico Chemical ◽

Storage Behavior ◽

Physical Changes

In this experiment the effects of aloe vera gel coating on storage behavior of papaya at room temperature (290C-310C) was studied. Physico-chemical parameters such as color, physical changes, moisture, ash, acidity, vitamin C, protein, fat and total soluble solids (TSS) of papaya and aloe vera was determined at 3 days interval during the storage period. Among the physico-chemical parameters, color, physical changes, total weight loss and TSS contents increased significantly, whereas moisture content, vitamin C and titrable acidity decreased during storage. Control and 0.5% aloe vera treated papaya decayed from 6 days onward and completely decayed within 12 days of storage. On the other hand, 1% and 1.5% aloe vera gel coated papaya maintained their shelf-life for 9 and 12 days, respectively. Some of 1.5% aloe vera coated papaya decayed after 15 days. Papaya treated with 1.5% aloe vera solution, maintained their color & physical changes compared to other treatments up to 12 days of storage. The overall results showed the superiority of 1.5% aloe vera gel coating in extending the shelf-life of papaya upto 15 days compared to that of 0.5%, 1% aloe vera gel coating and control papaya. The present study describes the preparation and potential application of aloe vera gel coatings for enhancing the postharvest life and quality of papaya.J. Bangladesh Agril. Univ. 13(1): 131-136, June 2015

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Blueberry jam: sensorial analyzes and effect of storage on physical and chemical properties.

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v5i1.150 ◽

2014 ◽

Vol 5 (1) ◽

pp. 19

Author(s):

Daniela Helena Pelegrine Guimarães ◽

Gisele Leticia Alves ◽

Amanda Faria Querido

Keyword(s):

Water Activity ◽

Reducing Sugars ◽

Chemical Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

Fruit Skin ◽

Sensorial Attributes ◽

Solids Content ◽

Physical And Chemical ◽

And Chemical Properties

The proposal of the present research includes eight Blueberry jam formulations, from Rabbiteye species (Climax and Powder Blue varieties). For gelling, four formularizations were used: synthetic ATM pectin (F1), pectin obtained from passion fruit skin extraction (F2), synthetic BTM pectin (F3), and synthetic BTM pectin mixed with gums mixture (F4). Product Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. According with sensorial tests and the Anova results, it could be concluded that the two more accepted formularizations were: F2 and F4 (For Climax variety) and F1 e F4 (for Powder Blue variety). Therefore, these formulations were evaluated for pH, total soluble solids, titratable acidity, water activity, total and reducing sugars, total and anthocyanins, from the first day of storage and after 30, 90 and 120 days to analyze the storage effect on jam characteristics. Jam processing reduces anthocyanins content (about 57% for conventional formulations and 35% for light jam); however, the jam may still be considered anthocyanins source, owing to the high content even after processing. After 40 storage days a significant decrease on jam anthocyanin levels was observed, except the products with higher sugar contents. Comparing the anthocyanin levels at time zero and after 120 days of storage, it appears that the decrease in pigment concentration was higher in the climax of fruit variety (approximately 44%). After 30 days of storage, the percentage of acidity, pH, water activity, moisture and soluble solids content remained constant. DOI: 10.14685/rebrapa.v5i1.150

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