Otimização da desidratação do fruto do cubiu (Solanum sessiliflorum Dunal) utilizando solução osmótica ternária
Cubiu is a fruit native to the Amazonian that provides ease of cultivation and high in pectin. It needs a transposition of the system of traditional culture and exploitation for the culture and industrialization in bigger scale. In this direction, a basic technology of processing to stimulate the im...
| Autor principal: | Perez, Luty Del Carmen Gomez Caceres |
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| Grau: | Dissertação |
| Idioma: | por |
| Publicado em: |
Instituto Nacional de Pesquisas da Amazônia - INPA
2020
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| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/5254 http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4278157J9 |
| Resumo: |
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Cubiu is a fruit native to the Amazonian that provides ease of cultivation and high in pectin. It needs a transposition of the system of traditional culture and exploitation for the culture and industrialization in bigger scale. In this direction, a basic technology of processing to stimulate the implantation of the Local Productive Arrangements and the agro-industries in the Amazon, is required. Aiming at the attainment of new product from it cubiu, was had as objective to evaluate methods of it peels cubiu of it, to optimize the process of osmotic dehydration for the production of cubiu in conserve. Mature fruits proceeding from the Experimental Station of Vegetables de Ariaú of the National Institute of Research of the Amazonian (INPA), had been washed, sanitized, peel submitting it for some treatments; water fervent, water vapor and solution fervent of hydroxide of sodium. As the peel with boiling solution of sodium hydroxide to 2,5% the best method. Peeled fruit with a solution of sodium hydroxide were broken into quarters a taken to the seeds. Subsequently, the slices were subjected to osmotic dehydration in solutions of different concentrations of sodium chloride and sucrose, and then dried in an oven (65 ºC with air circulation). The products were evaluated for chemical composition, texture, water activity. The slices seasoned with olive oil and oregano to the sensory analysis. Osmotic dehydration improves the organoleptic characteristics of the slices of dry cubiu independent of the concentration of the solution. The production of canned cubiu using osmotic dehydration and drying appears as strategy for conservation and value of low calorie, and boosts the deployment of local productive and agro-industries in the Amazon. |