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Provedor de dados:  BABT
País:  Brazil
Título:  Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation
Autores:  Zaions,Ivanor
Picolo,Ana Paula
Gonçalves,Itamar Luís
Borges,Ana Claudia Piovezan
Valduga,Alice Teresa
Data:  2014-10-01
Ano:  2014
Palavras-chave:  Yerba-mate
Early maturation
Color
Resumo:  In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the reduction in pH and increase in the moisture of the samples. The higher humidity allowed the mate to reach conditions near to market requirements abroad in approximately 60 days of maturation.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663
Editor:  Instituto de Tecnologia do Paraná - Tecpar
Relação:  10.1590/S1516-8913201402076
Formato:  text/html
Fonte:  Brazilian Archives of Biology and Technology v.57 n.5 2014
Direitos:  info:eu-repo/semantics/openAccess
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