SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

Santana,Ligia Regina Radomille de; Benedetti,Benedito Carlos; Sigrist,José Maria Monteiro.

The sensory quality of 'Douradão' peaches cold stored in three different conditions of controlled atmosphere (CA1, CA2, CA3 and Control) was studied. After 14, 21 and 28 days of cold storage, samples were withdrawn from CA and kept for 4 days in ambient air for ripening. The sensory profile of the peaches and the descriptive terminology were developed by methodology based on the Quantitative Descriptive Analysis (QDA). The panelists consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Fourteen panelists were selected based on their discrimination capacity and reproducibility. Seven descriptors were generated showing similarities and differences between samples. The data were analyzed by...

Aproveitamento industrial de marisco na produção de lingüiça

Palavras-chave: Prunus persica; Chilling; Woolliness; Quantitative descriptive analysis.

Ano: 2011

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100037

Bispo,Eliete da Silva; Santana,Ligia Regina Radomille de; Carvalho,Rosemary Duarte Sales; Andrade,Graciele; Leite,Clicia Capibaribe.

Foram estudadas as condições do processamento e a aceitabilidade da lingüiça de vongole (Anomalocardia brasiliana), além de avaliar a estabilidade do produto congelado sob os aspectos químico, físico-químico, microbiológico e sensorial. O produto final obedeceu a seguinte formulação: 48% vongole, 5% proteína texturizada de soja, 15% água, 25% gordura suína, 3% albumina, 2% pré-mistura (sais de cura e NaCl), 1,5% condimentos e 0,5% urucum. O produto congelado ficou armazenado à temperatura de -18ºC durante três meses; periodicamente foi avaliado quanto ao pH, umidade, proteínas, lipídios, NBV, índice de peróxidos, reação de Kreiss, quanto à presença de microrganismos patogênicos e toxigênicos e quanto à aparência, aroma, sabor, textura. Os resultados...

Perfil sensorial de pó de cacau (Theobroma cacao L.) alcalinizado

Palavras-chave: Anomalocardia brasiliana; Lingüiça de vongole; Processamento; Estabilidade.

Ano: 2004

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400031

Bispo,Eliete da Silva; Ferreira,Vera Lúcia Pupo; Santana,Ligia Regina Radomille de; Yotsuyanagi,Katumi.

A Análise Descritiva Quantitativa(ADQ) foi empregada para caracterização das amostras de pós de cacau que representaram a amplitude do delineamento composto rotacional central 2 do processo de alcalinização dos "nibs" de cacau. As variáveis independentes foram faixas de temperatura de 60 a 120 ºC, de tempo de 30 a 150min e de concentração de K2CO3 de 1,22 a 4,78%. Foram avaliadas oito amostras de pó de cacau representativas das variações de cor e aceitabilidade do total das amostras obtidas experimentalmente e duas amostras de marcas comerciais. A análise do aroma foi feita diretamente nos pós de cacau alcalinizados e a dos demais atributos na forma de bebida achocolatada (2% do pó de cacau e 7% de açúcar em leite desnatado esterilizado). Doze provadores...

Effect of controlled atmosphere on postharvest quality of 'Douradão' peaches

Palavras-chave: Theobroma cacao L.; Análise Descritiva Quantitativa; Pó de cacau alcalinizado; Bebida achocolatada.

Ano: 2005

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200033

Santana,Ligia Regina Radomille de; Benedetti,Benedito Carlos; Sigrist,José Maria Monteiro; Sato,Helia Harumi; Anjos,Valéria Delgado de Almeida.

This study was carried out with one of the most important cultivar grown in the State of Sao Paulo, Brazil, which has gained the preference of consumers, due to its sweet taste, intense skin color and large size; however, these fruits are susceptible to chilling injury when cold stored for long periods. The use of controlled atmosphere (CA) with elevated CO2 and reduced O2 concentrations prevent the onset of the chilling symptom. Thus, the effect of three different conditions of controlled atmosphere (CA1, CA2, CA3 and Control) was evaluated in order to extend the storage life of 'Douradão' peaches. After 14, 21 and 28 days, samples were withdrawn from CA and kept in fresh air at 25 ± 1 °C and 90 ± 5% RH to complete ripening. On the day of removal and...

Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

Palavras-chave: Prunus persica; Chilling; Woolliness; Storage life; Pectolytic enzymes.

Ano: 2011

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100036

Leite,Paula Bacelar; Bispo,Eliete da Silva; Santana,Ligia Regina Radomille de.

The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA). Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were...

Effects of modified atmosphere packaging on ripening of 'Douradão' peach related to pectolytic enzymes activities and chilling injury symptoms

Palavras-chave: Theobroma cacao; Witch's broom; Quantitative descriptive analysis.

Ano: 2013

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000200031

Santana,Ligia Regina Radomille de; Benedetti,Benedito Carlos; Sigrist,José Maria Monteiro; Sato,Hélia Harumi.

The present study evaluated the effects of modified atmosphere packaging on inhibition of the development of chilling injury symptoms in 'Douradão' peach after cold storage and the possible involvement of cell wall enzymes. Fruits were harvested at the middle stadium of ripening, packed in polypropylene trays and placed inside low density polyethylene (LDPE) bags (30, 50, 60 and 75 µm of thickness) with active modified atmosphere (10 kPa CO2 + 1.5 kPa O2, balance N2). The following treatments were tested: Control: peaches held in nonwrapped trays; MA30: LDPE film - 30 µm; MA50: LDPE film - 50 µm; MA60: LDPE film - 60 µm and MA75: LDPE film - 75 µm. Fruits were kept at 1±1ºC and 90±5% relative humidity (RH) for 28 days. After 14, 21 and 28 days, samples...

Modified atmosphere packaging extending the storage life of 'douradão' peach

Palavras-chave: Prunus persica; LDPE; Woolliness; Ethylene synthesis.

Ano: 2011

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452011000400006

Santana,Ligia Regina Radomille de; Benedetti,Benedito Carlos; Sigrist,José Maria Monteiro; Sarantopóulos,Claire Isabel Grígoli de Luca.

'Douradão' peach is a perishable product and when cold stored is subject to chilling injury. The objective of the experiment was to evaluate the effect of modified atmosphere packaging (MAP) and cold storage on quality and storage life of these peaches. Fruits were packed in polypropylene (PP) trays and placed inside low density polyethylene (LDPE) bags (30, 50, 60, 75 μm thickness) with active modified atmosphere (10 kPa CO2 + 1.5kPa O2, balance N2). The control was made with peaches held in nonwrapped PP trays. Fruits were kept at 1 ± 1 °C and 90 ± 5% relative humidity (RH) for 28 days and CO2 and O2 within packages was monitored every two days. After 14, 21 and 28 days, samples were withdrawn from MAP and kept in air at 25 ± 1 °C and 90 ± 5% RH for...

Aproveitamento tecnológico do "mel de cacau" (Theobroma cacao L) na produção de geleia sem adição de açúcar

Palavras-chave: Prunus persica; LDPE; Chilling injury; Woolliness; Storage life.

Ano: 2010

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452010000400009

Santos,Carine Oliveira dos; Bispo,Eliete da Silva; Santana,Ligia Regina Radomille de; Carvalho,Rosemary Duarte Sales de.

O "mel de cacau" é uma denominação regional do líquido transparente extraído da polpa do cacau, que cobre as sementes, antes do processo de fermentação do cacau. Este material é atrativo do ponto de vista de seus aspectos sensorial e tecnológico; entretanto, seu uso para o consumo ainda é restrito. O propósito deste estudo foi produzir geleia dietética usando o "mel de cacau" e realizar a caracterização química e sensorial dos produtos. Para a preparação das geleias, foram usados os seguintes ingredientes: pectina de baixo grau de metoxilação, polidextrose, sorbitol, maltitol, fosfato tricálcico, sorbato de potássio e cacau em pó. As geleias dietéticas estudadas foram: F1 (0,0015% taumatina e 0,005% sucralose); F2 (0,0015% taumatina e 0,002%...

Sensory characteristics of 'Douradão' peaches submitted to modified atmosphere packaging

Palavras-chave: Polpa de cacau; Geleia dietética; Qualidade sensorial.

Ano: 2014

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452014000300015

Santana,Ligia Regina Radomille de; Benedetti,Benedito Carlos; Sigrist,José Maria Monteiro.

The sensory, physical and chemical characteristics of 'Douradão' peaches cold stored in different modified atmosphere packaging (LDPE bags of 30, 50, 60, 75µm thickness) were studied. After 14, 21 and 28 days of cold storage (1 ± 1 ºC and 90 ± 5% RH), samples were withdrawn from MAP and kept during 4 days in ambient air for ripening. Descriptive terminology and sensory profile of the peaches were developed by methodology based on the Quantitative Descriptive Analysis (QDA). The assessors consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Fourteen individuals were selected as judges based on their discrimination capacity and reproducibility. Seven descriptors were generated showing...