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| Gonçalves,Nigéria P.; Lucena,Eliseu M. P. de; Bonilla,Oriel. H.; Tavares,Francisca J. C.. |
| ABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Byrsonima gardneriana; Chrisobalanus icaco; Eugenia punicifolia; Mouriri cearensis. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000900640 |
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| Azevedo,Lidiane Medeiros Freitas; Lucena,Eliseu Marlônio Pereira de; Bonilla,Oriel Herrera; Silveira,Márcia Régia Souza da; Silva Júnior,Antenor. |
| Abstract This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senescent), were collected in the Botanical Garden of São Gonçalo, in São Gonçalo do Amarante-CE. Initially, the fruits of manipuça were processed and to obtain the jelly five formulations were proposed (treatments) containing different proportions of water and pulp (4:1-F1; 4:2-F2, 4:3-F3: 4:4-F4; and 4:5-F5), which then they were subjected to physicochemical analysis (total soluble solids-TSS; total titratable acidity-TTA; pH; TSS/TTA ratio-SAR; vitamin C-CV; total... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mouriri cearensis; Restinga fruit; Exploitation; Processing; Food technology. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000100901 |
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