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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigopt_BR
dc.titleFood-packaging Interaction On The Stability Of Canned Sweetened Cupuaçu ( Theobroma Grandiflorum Schum.) Pureeen
dc.title.alternativeInteração Embalagem-alimento Sobre A Estabilidade De Doce De Cupuaçu (theobroma Grandiflorum Schum.)pt_BR
dc.contributor.authorFreirept_BR
dc.contributor.authorMaria Teresa de Alvarenga; Petruspt_BR
dc.contributor.authorRodrigo Rodrigues; Gattipt_BR
dc.contributor.authorJozeti Aparecida Barbutti; Leitept_BR
dc.contributor.authorMaria Fernanda Barbosa; Kunitakept_BR
dc.contributor.authorMariana Tomie; Freirept_BR
dc.contributor.authorCelia Marina de Alvarengapt_BR
unicamp.authorUniversidade Estadual de Campinas Department of Materials Engineering, Campinas SP, Brazilpt_BR
unicamp.author.externalUniversidade de São Paulo Department of Food Engineering, Pirassununga SP, Brazilpt_BR
unicamp.author.externalInstituto de Tecnologia de Alimentos Food Packaging Centre, Campinas SP, Brazilpt_BR
dc.subjectCorrosionen
dc.subjectSensory Analysisen
dc.subjectTheobroma Grandiflorum Schumen
dc.subjectTinplate Food Packaging.en
dc.subjectCorrosãoen
dc.subjectAnálise Sensorialen
dc.subjectTheobroma Grandiflorum Schumen
dc.subjectEmbalagem De Alimentos De Folha De Flandres.en
dc.description.abstractCupuaçu (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.en
dc.relation.ispartofRevista Caatingapt_BR
dc.publisherUniversidade Federal Rural do Semi-Áridopt_BR
dc.date.issued2016pt_BR
dc.identifier.citationRevista Caatinga . Universidade Federal Rural Do Semi-Árido, v. 29, n. 4, p. 1006 - 1014pt_BR
dc.language.isoInglespt_BR
dc.description.volume29pt_BR
dc.description.issuenumber4pt_BR
dc.description.firstpage1006pt_BR
dc.description.lastpage1014pt_BR
dc.rightsabertopt_BR
dc.sourceScielopt_BR
dc.identifier.issn1983-2125pt_BR
dc.identifier.idScieloS1983-21252016000401006pt_BR
dc.identifier.urlhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1983-21252016000401006&lng=en&tlng=enpt_BR
dc.date.available2017-08-30T17:37:41Z-
dc.date.accessioned2017-08-30T17:37:41Z-
dc.description.provenanceMade available in DSpace on 2017-08-30T17:37:41Z (GMT). No. of bitstreams: 1 S1983-21252016000401006.pdf: 626089 bytes, checksum: 689068fc49f70c52bfbf9ade41197f1e (MD5) Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/324864-
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