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| Sato, Mariana de Fátima; Universidade Estadual de Ponta Grossa; Rigoni, Dayana Carla; Universidade Estadual de Ponta Grossa; Canteri, Maria Helene Giovanetti; Universidade Tecnológica Federal do Paraná; Petkowicz, Carmen Lúcia de Oliveira; Universidade Federal do Paraná; Nogueira, Alessandro; Universidade Estadual de Ponta Grossa; Wosiacki, Gilvan; Universidade Estadual de Ponta Grossa. |
| Pectic substances from eleven samples of dried apple pomace were extracted using an acid procedure (100 mM HNO3, 10 min., 80ºC), dried, ground and stored in a P2O5 atmosphere. The degree of esterification was determined by the classical titrimetric method and confirmed by the instrumental FTIR method. The samples showed an average DE of 73% and the typical fingerprint in IR spectrogram. The steric exclusion chromatograms obtained with the multi-angle laser light scattering (MALLS) and refraction index (RI) detectors showed that all samples had a high molar fraction eluted at 36-38 min., another large polysaccharide family had an elution time around 43 min, and some samples showed yet another low molecular oligosaccharide that appeared at 58-60 min. Gas... |
| Tipo: Caracterização química e instrumental |
Palavras-chave: 5.07.00.00-6 apple pomace; Dietary fibers; Pectin; Degree of esterification Ciência e Tecnologia de Alimentos apple pomace; Dietary fibers; Pectin; Degree of esterification. |
| Ano: 2011 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/7125 |
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| 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. |
| 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... |
| Tipo: Research of laboratory |
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. |
| Ano: 2012 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/15360 |
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