Stability of frozen marolo pulp during storage

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorDamiani, Clarissa-
Autor(es): dc.creatorSilva, Flávio Alves da-
Autor(es): dc.creatorLage, Moacir Evandro-
Autor(es): dc.creatorPereira, Douglas Endrigo Perez-
Autor(es): dc.creatorBecker, Fernanda Salamoni-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Data de aceite: dc.date.accessioned2026-02-09T11:13:57Z-
Data de disponibilização: dc.date.available2026-02-09T11:13:57Z-
Data de envio: dc.date.issued2015-02-04-
Data de envio: dc.date.issued2015-02-04-
Data de envio: dc.date.issued2013-09-19-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4986-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1136465-
Descrição: dc.descriptionMarolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%), carbohydrates (12.1-10.15%), calorie (67.23-59.01 kcal), sucrose (2.50-1.29%), citric acid (435.63-197.5 μg.g –1 ), tartaric acid (4.38-1.88 μg.g –1 ) , acetic acid (470.38-279.25 μg.g –1 ), ascorbic acid (3.00-0.00 μg.g –1 ), total pectin (0.67-0.39%), pH (3.88-3.83), and b* chromaticity coordinates (24.85-20.53) decreased reduced during storage, whereas the levels of moisture (85.10-87.19%), color parameters (L* 58.89-62.62 and a* 5.37-7.86), reducing sugars (4.53-5.62%), total soluble sugars (7.1-7.36%), soluble solids (7.0-8.4 °Brix), total acidity (0.9-1.0%), malic acid (514.13-781.25 μg.g –1 ), soluble pectin (0.16-0.24%), and antioxidant (6.85-37.35% of DPPH discoloration) increased over the one-year of storage period. According to the physical, chemical, and microbiological parameters assessed, the product can be stored for 12 months without loss of quality with addition of citric acid as a preservative.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceCiência e Tecnologia de Alimentos-
Palavras-chave: dc.subjectSavanna fruits-
Palavras-chave: dc.subjectAnnona crassiflora Mart.-
Palavras-chave: dc.subjectShelf-life-
Título: dc.titleStability of frozen marolo pulp during storage-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.