Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/104513
Type: Artigo de periódico
Title: Stability Of Mixed Cajá And Umbu Nectar [estabilidade Do Néctar Misto De Cajá E Umbu]
Author: Mattietto R.D.A.
Lopes A.S.
De Menezes H.C.
Abstract: The trends of the food industry are dictated by the consumer market and by its social behavior. Today, there is a growing demand for healthful food products, and exotic fruits are being used increasingly, aiming at the innovation. Cajá and umbu are tropical fruits widely commercialized in Brazil's northern and northeastern regions and the development of products based on these fruits has proved an interesting option thanks to their flavor and functional characteristics. A mixed nectar of cajú and umbu was prepared and pasteurised at 90 °C/60 sec. The product was characterized physicochemically and its stability was evaluated over a period of 3 months, during which its pH, total acidity, tannins, total carotenoids, total and reducing sugars, color were analyzed microbiologically and sensorially. The results indicated good overall sensory acceptance (84.76%) and intent to buy (90.62%). The product presented an energetic value of 68.16 kcal.100 g -1, proving to be rich in tannins and vitamin C. The heat treatment employed proved effective for a storage period of up to 60 days, after which the sugars in the nectar began to display modifications and the product showed browning and fungal growth. These changes were reflected in the sensory scores obtained at 60 days, with the acceptance rate dropping to 65.66% and the intent to buy to 68.4%.
Editor: 
Rights: aberto
Identifier DOI: 10.1590/S0101-20612007000300002
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-37449013454&partnerID=40&md5=b4af2cde7c760ef4290f819c4e22cb83
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-37449013454.pdf149.43 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.