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

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

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i3.4087 ◽

2016 ◽

Vol 11 (3) ◽

pp. 65

Author(s):

Raphaela Maceió Silva ◽

Rossana Maria Feitosa de Figueirêdo ◽

Alexandre José de Melo Queiroz ◽

Regilane Marques Feitosa

Keyword(s):

Vitamin C ◽

Water Activity ◽

The Body ◽

Soluble Solids ◽

Total Sugars ◽

Beneficial Effects ◽

Physico Chemical ◽

Micro Organisms ◽

Physical And Chemical

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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Physical and physico-chemical characterization of pequi from of the region of Sete Lagoas, MG.

Scientific Electronic Archives ◽

10.36560/1032017465 ◽

2017 ◽

Vol 10 (3) ◽

pp. 6

Author(s):

L. S. Garcia ◽

P. Nascimento ◽

M. N. S. Guedes ◽

A. G. Souza ◽

E. M. Garcia ◽

...

Keyword(s):

Chemical Characterization ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Physical Parameters ◽

Brazilian Cerrado ◽

Volume Percentage ◽

Physico Chemical ◽

The Matrix

The Pequizeiro is a species that belongs to the Brazilian cerrado. Its fruits are the drupácea composed of: epicarpio of greenish color, mesocarpio corosa eternal whitish, and to compose what is known as pyrene, fleshy inner mesocarp, rich in oil, yellow or orange, with stone core covered with thorns that covers A rich whitish brown in oils, as well as the inner mesocarp is edible. The objective of this work was to characterize the physical parameters (fruit weight, volume, percentage sphericity and yield of pulp and nuts) and physicochemical parameters (pH, titratable acidity and total soluble solids) of the region of Sete Lagoas, in Minas Gerais The matrix presents fruits with better desirable characteristics, the processing of these fruits, the mother was 14. Taking into account the percentage of yield of the pulp and brown, the matrix showed higher values for this parameter is the matrix 17. The parameters Physicochemistry did not vary significantly among the studied matrices.

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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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Physical-chemical and chemical characterization of Passiflora cincinnata Mast fruits conducted in vertical shoot positioned trellis and horizontal trellises system

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019452 ◽

2019 ◽

Vol 41 (6) ◽

Author(s):

Ana Claudia Alves D’abadia ◽

Ana Maria Costa ◽

Fábio Gelape Faleiro ◽

Juaci Vitória Malaquias ◽

Francisco Pinheiro de Araújo

Keyword(s):

Skin Color ◽

Chemical Characterization ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Conduction System ◽

Soluble Solids ◽

Maturation Stage ◽

Physico Chemical ◽

Fruit Skin

Abstract Passiflora cincinnata Mast. or Caatinga passion fruit is widely cultivated in the northeastern semi-arid regions of Goiás, Minas Gerais, and Bahia. The system of cultivation and field management of the Passiflora species affects the physicochemical quality of its fruits. In this study, we evaluated the chemical and physico-chemical characteristics of the fruits of 2 progenies (CPEF2220 and CBAF2334) of P. cincinnata species using the vertical and horizontal trellis system. Fruits were collected from the plants at their physiological maturation stage and tested for the fruit skin color and texture and the pH, total soluble solids, titratable acidity, pulp acidity ratio, and the contents of flavonoids, anthocyanins, and polyphenols in the seedless fruit pulp. The experimental design was completely randomized in a 2 x 2 factorial scheme (progenies x conduction system) performed in 3 replications using 4 plants in each. The analysis of variance and the means were compared using the Tukey’s test at 5% probability. The results revealed that the CBAF2334 fruits presented with greener pigments and greater flavonoids. The fruits were characterized by their green color with some yellowish nuances and a low color saturation in both the progenies. The conduction system was not found to affect the physical and physicochemical characteristics as well as the anthocyanin and polyphenol contents of the studied species. The fruits of plants cultivated on vertical trellis presented with 56.73% more flavonoid content than those cultivated on horizontal trellis.

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Physico-chemical properties of different formulations of pequi pulp with milk

Comunicata Scientiae ◽

10.14295/cs.v11i0.3297 ◽

2020 ◽

Vol 11 ◽

pp. e3297

Author(s):

Maria Suiane Moraes ◽

Janaina Almeida Dantas Esmero ◽

Rossana Maria Feitosa De Figueirêdo ◽

Alexandre José de Melo Queiroz

Keyword(s):

Water Activity ◽

Chemical Properties ◽

Chemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Soluble Solids ◽

Physical Chemical ◽

Physico Chemical ◽

Whole Milk ◽

Total Titratable Acidity

The objective of this work was to perform the physical-chemical characterization of different formulations of the pequi pulp with the addition of different concentrations of whole milk, in order to identify promising products for commercial use. Three formulations of pequi pulp with whole milk were prepared: PL1- 90% pequi pulp and 10% milk, PL2 - 70% pequi pulp and 30% milk, PL3 - 50% pequi pulp and 50% milk. The formulations were evaluated for physical and physical-chemical parameters of color, water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, total, reducing and non-reducing sugars. The data obtained were subjected to analysis of variance (ANOVA) and comparison between means by the Tukey test at 5% probability. Among the three tested formulations, the best results were obtained for PL3, where it presented lower total titratable acidity, water activity, red intensity, yellow intensity and chromaticity, however, higher content of total soluble solids, ratio SST/ATT, ash, lipids, sugars (total, dimmer and non-dimmer), luminosity and tint angle. The inclusion of milk in the pequi pulp changed the physical and physical-chemical characteristics of the pulp, and it can be an alternative to add nutritional value to the fruit and consequently a promising product for the market.

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Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages

Scientia Agricola ◽

10.1590/s0103-90162007000100003 ◽

2007 ◽

Vol 64 (1) ◽

pp. 19-22 ◽

Cited By ~ 16

Author(s):

Silvia Antoniali ◽

Paulo Ademar Martins Leal ◽

Ana Maria de Magalhães ◽

Rogério Tsuyoshi Fuziki ◽

Juliana Sanches

Keyword(s):

Chemical Properties ◽

Chemical Characterization ◽

Titratable Acidity ◽

Bell Pepper ◽

Soluble Solids ◽

Ripening Process ◽

Physico Chemical ◽

Bell Peppers

The bell pepper presents alterations in its composition and its properties with the process of senescence during ripening. These composition and textual factors are part of the quality of the fruit and therefore of the selection. This permits the correct knowledge of the factors necessary for post-harvest measures, so that they can be adequately applied. The aim of this study is to analyze the 'Zarco HS' yellow pepper at various levels of ripeness taking into account its physico-chemical properties (titratable acidity, pH, total soluble solids, water content, and ascorbic acid), in order to understand this behavior during the ripening process. Bell peppers were separated based on their yellow percentage, which varied from 0% to 100%, and for each percentage five fruits were chosen as replicates. They were compared to 0%, 25%, 50%, 75% and 100% levels of ripening, due to the difficulty of the methodology in identifying the smaller differences between coloring. The 'Zarco HS' yellow bell pepper presents greater levels of soluble solids and lower levels of malic acid as the percentage of external yellow coloring increases. The yellow bell peppers, especially when totally yellow, represent an important source of vitamin C.

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Physical, Chemical-physical and chemical characterization of must and integral juice in grape cultivars

Scientific Electronic Archives ◽

10.36560/1032017452 ◽

2017 ◽

Vol 10 (3) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

I. T. S. Viana ◽

G. V. A. Fonseca ◽

G. H. Bueno ◽

J. O. F. Melo

Keyword(s):

Chemical Characterization ◽

Grape Juice ◽

Titratable Acidity ◽

Mineral Elements ◽

Flame Emission ◽

Level Of Significance ◽

Physical And Chemical ◽

Grape Cultivars

In recent years there has been an important increase in the production of grape derivatives such as integral grape juice. Thus, it was intended with the accomplishment of this study to evaluate the composition of the grape juice of the grape cultivars: Bordô, Concord e Isabel in the composition of integral grape juice from the Bento Gonçalves-RS. The samples were evaluated for classical analysis:°Brix, pH, titratable acidity, ratio Brix / titratable acidity made through methods, physics, physical chemistry and chemistry. The mineral elements sodium and potassium analyzed by flame emission and color intensity by colorimetry. For the statistical analysis of the data, the Tukey test was applied at the 5% level of significance. The contents of integral grape juice evaluated, SS, A Tand minerals presented according to the legislation, the pH was within the comparative average with other works. The determination of the color demonstrated the need to make cuts.

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PHYSICO-CHEMICAL CHARACTERIZATION OF COCONUT ECOTYPES IN BENIN COASTAL ZONE

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v9.i8.2021.4168 ◽

2021 ◽

Vol 9 (8) ◽

pp. 215-225

Author(s):

Ulysse Ayihaou Daa-Kpode ◽

Patrice Hodonou Avogbe ◽

Gustave Djedatin ◽

Daniel Datchiglo ◽

Aristide Bakpe ◽

...

Keyword(s):

Coastal Zone ◽

Nutritional Value ◽

Ph Value ◽

Sugar Content ◽

Soluble Sugar ◽

Chemical Characterization ◽

Titratable Acidity ◽

Total Sugar Content ◽

Physico Chemical

Coconut water is highly consumed for refreshment due to its nutritional value. However, its nutritional value varies according to the ecotype and stage of maturity of ecotype. In order to identify best ecotypes with high nutritious value, a physico-chemical composition of ten (10) ecotypes was performed at earlier stage of maturity (3 months). The measured parameters were: coconut height, mass of water, total sugar content, soluble sugar content, protein, titratable acidity and pH. The obtained results showed that all parameters vary from one ecotype to another. All coconut ecotypes contain water slightly acid with a pH value less than 7. Furthermore, there is no relationship between physical and biochemical parameters. However, within characterized ecotypes, Ecotype_2, appeared to have the best biochemical composition with a significant amount of water. This study provided important informations related to physico-chemical characteristics of coconuts ecotypes found in the coastal zone.

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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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Biometric and Chemical Characterization of Fruits From Selections of Platonia insignis Mart., Native of the State of Maranhão, Brazil

Journal of Agricultural Science ◽

10.5539/jas.v11n2p376 ◽

2019 ◽

Vol 11 (2) ◽

pp. 376

Author(s):

R. F. Santos ◽

J. R. G. Araujo ◽

A. C. V. Neves Junior ◽

P. A. F. R. Melo ◽

L. P. V. Silva ◽

...

Keyword(s):

Chemical Characterization ◽

Soluble Solids ◽

Pulp Yield ◽

Transverse Diameter ◽

Fruit Species ◽

Coefficients Of Variation ◽

Significant Difference ◽

Nutritional Characteristics ◽

Superior Genotypes

Brazil has a range of fruit species, especially native ones, which play an important role in the life of local populations, but are still little studied, as is the case of bacuri (Platonia insignis Mart.). P. insignis is a fruit tree species native from Amazon region and has great economic potential, mainly due to its excellent organoleptic and nutritional characteristics. Therefore, there is a need for research that seeks the proper use of the species, as well as the selection of superior genotypes. Thus, the objective of this study was to characterize biometric and chemically fruits of eight selections of native P. insignis plants, from the municipalities of Presidente Juscelino and Santa Rita both located in Lower Munim region, state of Maranhão, Brazil. For the biometric characterization, 20 fruits, individually, were analyzed as to mass, longitudinal diameter, transverse diameter, conformation index, seed number, parthenocarpic segments number, pulp yield and bark mass, and for the chemical characterization, samples composed of six fruits were analyzed as to soluble solids (°Brix), total acidity (% citric acid), soluble solids/acidity ratio and pH. There was significant difference for all characteristics evaluated. High coefficients of variation were observed, indicating variability among the selections and possibility of taking advantage for the genetic improvement. The results allow to indicate the fruits analyzed, both for the industrial market and for the in natura consumption, especially for the ‘Domingão’ and ‘Mamão’ selections.

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