Conservação da polpa e elaboração da pasta de tucumã (Astrocaryum aculeatum G. Mey.)
The tucumã is a tropical fruit of the Amazon, rich in lipids and carotenoids. The pulp is yellow-orange intense and is widely consumed in the form of slices, with or without cheese and fried banana, as a filling for bread and tapioca. To be very perishable, the challenge is to ensure the maximum she...
| Autor principal: | Flor, Nathália Siqueira |
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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/1/5274 http://lattes.cnpq.br/9248428365867167 |
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The tucumã is a tropical fruit of the Amazon, rich in lipids and carotenoids. The pulp is yellow-orange intense and is widely consumed in the form of slices, with or without cheese and fried banana, as a filling for bread and tapioca. To be very perishable, the challenge is to ensure the maximum shelf life of the pulp while maintaining the natural appearance and nutritional quality. The pulp can also be consumed in the form of paste, a diversified alternative that can bring more convenience. The aim of this study was to investigate the effect of bleaching on the chemical composition and microbial quality of tucumã pulp minimally processed and stored under refrigeration and formulate a tucumã paste and avaliate the nutritional value, sensory characteristics and acceptability. The fruits were purchased in open fairs of Manaus and the experiment was conducted at the Department of Food Technology of the National Institute of Amazonian Research - INPA. The fruits were selected, washed, sanitized, peeled to obtain the pulp. To verify the effect of the heat treatment, a portion of the pulp was bleached steam for 4 minutes, packed in trays 15x15x2cm and protected with film of polyvinyl chloride (PVC) stretchable and stored at the temperature of 4 ° C ± 1 . The microbiological analyzes, physicochemical, staining of peroxidase activity and texture were made in triplicate every 5 days of storage for 20 days. For the formulation of pulp, the pulp was triturated with 40% water prepared with the following formulations: 1:1:1, 2:1:1 and 1:0:0 (paste: cream: curd), all with and without condiments such as salt, garlic, parsley and dried oregano. The bleached samples showed no Salmonella sp. and lower values for molds, yeasts and coliforms, but above those permitted by law. With 20 days of storage, the bleached pulp showed increased humidity, the ratio Brix / acidity, soluble solids and pigments, hardness, weight loss of up to 9% and decreased peroxidase activity until the 10th day and acidity. The ash content and lipids and coloring does not change during the same period. However, no significant difference for any of these attributes. A significant increase in pH, and fiber content of more than 44% in carotenoid content. In the formulations were decreased in the levels of lipids, carbohydrates and energy value and protein increased compared with the control. The preferably paste was containing paste, sour cream and cottage cheese in the same proportions and condiments which got 85% acceptance, good color and flavor and creamy texture and consistent. The ingredients favor an increase from 11 to 15% protein and decreased 25 to 33% lipids, compared with the pulp in pulp slices. A tucumã minimally processed bleached and steam can be stored for 20 days at a temperature of 4 ° C without any major changes in the key attributes key attributes that contribute to the quality of the pulp, such as color, texture and carotenoids. The pulp can be consumed tucumã in paste form, being well accepted by the consumer. |