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| Zaions,Ivanor; Picolo,Ana Paula; Gonçalves,Itamar Luís; Borges,Ana Claudia Piovezan; Valduga,Alice Teresa. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yerba-mate; Early maturation; Color. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663 |
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| Molin,Rochele Fernanda; Dartora,Nessana; Borges,Ana Cláudia Piovezan; Gonçalves,Itamar Luís; Di Luccio,Marco; Valduga,Alice Teresa. |
| Ilex paraguariensis is a native species to South America. Its economic importance is in the use of its leaves and twigs in the processing of a product popularly known as "chimarrão". The aim of this study was to evaluate the correlations between some physico-chemical process parameters in the oxidation of I. paraguariensis leaves oxidation. The leaves of Maté with age 1.0, 6.5 and 12.0 months were subjected to an oxidation process for 3 h under different relative humidity conditions (80, 90 and 99%) at 26°C. The extracts were evaluated using the experimental design techniques to maximize the oxidation conditions for the total polyphenols, antioxidant capacity, water activity and color. The condition of 90% humidity and leaf age 6.5 months resulted in lower... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yerba-mate; Oxidative process; Physicochemical parameters; Antioxidant activity. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600997 |
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