Registro completo |
Provedor de dados: |
Agronomy
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País: |
Brazil
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Título: |
Influence of processing on the quality of pomaceas juice (Pyrus communis and Malus domestica) - doi: 10.4025/actasciagron.v35i1.15360
Influence of processing on the quality of pomaceas juice (Pyrus communis and Malus domestica) - doi: 10.4025/actasciagron.v35i1.15360
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Autores: |
Rocha, Andressa Schaia; Universidade Estadual de Ponta Grossa
Zielinski, Acácio Antonio Ferreira; Universidade Estadual de Ponta Grossa
Ávila, Suelen; Universidade Estadual de Ponta Grossa
Nogueira, Alessandro; Universidade Estadual de Ponta Grossa
Wosiacki, Gilvan; Universidade Estadual de Ponta Grossa
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Data: |
2012-12-19
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Ano: |
2012
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Palavras-chave: |
Ciências Agrárias - Ciência e Tecnologia de Alimentos 5.07.00.00-6 juice processing
Apple
Pear
Quality profile Influence of processing of pomaceas juice processing
Apple
Pear
Quality profile
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Resumo: |
Pear (Pyrus communis), which is intensively cultivated in subtropical and temperate climates, has recently attained the 3rd position in the world fruit ranking, just after apple and peach. This fruit exhibits certain similarities to apple with respect to the pulp, but pear is used as a raw material only when apple is no longer available, which suggests that the same technology line may be utilized. Both fruits do have processing compatibilities, and it is permissible to add pear juice to apple juice at levels defined by law. Quality indicators, such as pH, total acidity, total phenolic compounds and antioxidant activity were used. The simple sugar analysis clearly defines fructose as the main component in pear juice, and lower figures were found when enzymatic processing was used. Color intensity measured instrumentally was much greater in pear juice with all processing methods and in apple juice when an enzymatic method was used. The results clearly indicate proper ways of processing pear and apple, aiming to have better products, as the grinding and extraction processing steps surely affect the fruit juice quality.
Pear (Pyrus communis), which is intensively cultivated in subtropical and temperate climates, has recently attained the 3rd position in the world fruit ranking, just after apple and peach. This fruit exhibits certain similarities to apple with respect to the pulp, but pear is used as a raw material only when apple is no longer available, which suggests that the same technology line may be utilized. Both fruits do have processing compatibilities, and it is permissible to add pear juice to apple juice at levels defined by law. Quality indicators, such as pH, total acidity, total phenolic compounds and antioxidant activity were used. The simple sugar analysis clearly defines fructose as the main component in pear juice, and lower figures were found when enzymatic processing was used. Color intensity measured instrumentally was much greater in pear juice with all processing methods and in apple juice when an enzymatic method was used. The results clearly indicate proper ways of processing pear and apple, aiming to have better products, as the grinding and extraction processing steps surely affect the fruit juice quality.
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Tipo: |
Research of laboratory
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Identificador: |
http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/15360
10.4025/actasciagron.v35i1.15360
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Editor: |
Universidade Estadual de Maringá
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Formato: |
application/pdf
application/pdf
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Fonte: |
Acta Scientiarum. Agronomy; v. 35, n. 1 (2013); 101-107
Acta Scientiarum. Agronomy; v. 35, n. 1 (2013); 101-107
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Direitos: |
DECLARATION OF ORIGINALITY AND CESSATION OF COPYRIGHTI Declare that current article is original and has not been submitted for publication, in part or in whole, to any other national or international journal. I also declare that once published in the Acta Scientiarum. Agronomy, a publication of the Universidade Estadual de Maringá, it will not be submitted by me or by any co-author to any other scientific communication mean. In my name and in the name of co-authors, I shall cede the copyright of the above mentioned article to the Universidade Estadual de Maringá and I declare that I know that the non-observance of this norm may make me liable for the penalties contemplated in the Law for the Protection of Authors’ Rights (Act 9609 of the 19th February 1998).
DECLARACIÓN DE ORIGINALIDAD Y CESIÓN DE DERECHOS DE AUTOR Declaro que el presente artículo es original, no fue sometido a la publicación en cualquier otro periódico nacional o internacional, sea en parte o en su totalidad. Declaro, aun, que una vez publicado en la revista Acta Scientiarum. Agronomy, editado por la Universidad Estadual de Maringá, éste jamás será sometido por mí o por cualquier uno de los demás coautores a cualquier otro periódico. A través de este instrumento, en mi nombre y en nombre de los demás coautores, por ventura existentes, cedo los derechos de autor del referido artículo a la Universidad Estadual de Maringá y declaro estar informado de que la no observancia de este compromiso someterá al infractor las sanciones y penas previstas en la Ley de Protección de Derechos de Autor (Nº9609, de 19/02/98).
DECLARAÇÃO DE ORIGINALIDADE E CESSÃO DE DIREITOS AUTORAISDeclaro que o presente artigo é original, não tendo sido submetido à publicação em qualquer outro periódico nacional ou internacional, quer seja em parte ou em sua totalidade. Declaro, ainda, que uma vez publicado na revista Acta Scientiarum. Agronomy, editada pela Universidade Estadual de Maringá, o mesmo jamais será submetido por mim ou por qualquer um dos demais co-autores a qualquer outro meio de divulgação científica. Através deste instrumento, em meu nome e em nome dos demais co-autores, porventura existentes, cedo os direitos autorais do referido artigo à Universidade Estadual de Maringá e declaro estar ciente de que a não observância deste compromisso submeterá o infrator a sanções e penas previstas na Lei de Proteção de Direitos Autorias (Nº9609, de 19/02/98).
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