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Type: Artigo
Title: Food-packaging Interaction On The Stability Of Canned Sweetened Cupuaçu ( Theobroma Grandiflorum Schum.) Puree
Title Alternative: Interação Embalagem-alimento Sobre A Estabilidade De Doce De Cupuaçu (theobroma Grandiflorum Schum.)
Author: Freire
Maria Teresa de Alvarenga; Petrus
Rodrigo Rodrigues; Gatti
Jozeti Aparecida Barbutti; Leite
Maria Fernanda Barbosa; Kunitake
Mariana Tomie; Freire
Celia Marina de Alvarenga
Abstract: Cupuaçu (Theobroma grandiflorum Schum.) is an exotic fruit with a promising economic potential, particularly due to its strong aroma and creamy texture. This study aimed to produce sweetened cupuaçu puree and evaluate the effects of packaging corrosion on its sensory properties and shelf-life in tinplated cans. After 240 days of storage, the commercially sterile product had average sensory analysis scores of 5.89 ± 0.21, 5.39 ± 0.30, 5.45 ± 0.21 and 5.49 ± 0.25, for appearance, aroma, flavor and overall appreciation, respectively. Sensory acceptance scores did not change during storage (p>0.05). Corrosion potential and low tin and iron levels in the product, which are parameters used to evaluate food-packaging interaction, demonstrated the product remained food-safe throughout its shelf-life. Tinplate is a promising packaging material for sweetened cupuaçu puree due to its mechanical and protective properties. Furthermore, tin plating is an economically viable food technology to extend the shelf-life of cupuaçu products and expand its domestic and international markets.
Subject: Corrosion
Sensory Analysis
Theobroma Grandiflorum Schum
Tinplate Food Packaging.
Análise Sensorial
Theobroma Grandiflorum Schum
Embalagem De Alimentos De Folha De Flandres.
Editor: Universidade Federal Rural do Semi-Árido
Citation: Revista Caatinga . Universidade Federal Rural Do Semi-Árido, v. 29, n. 4, p. 1006 - 1014
Rights: aberto
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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