Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326597
Type: Artigo
Title: Food-packaging Interaction On The Stability Of Canned Sweetened Cupuacu (theobroma Grandiflorum Schum.) Puree
Author: de Alvarenga Freire
Maria Teresa; Petrus
Rodrigo Rodrigues; Barbutti Gatti
Jozeti Aparecida; Barbosa Leite
Maria Fernanda; Kunitake
Mariana Tomie; de Alvarenga Freire
Celia Marina
Abstract: Cupuacu (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 cupuacu 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 cupuacu puree due to its mechanical and protective properties. Furthermore, tin plating is an economically viable food technology to extend the shelf-life of cupuacu products and expand its domestic and international markets.
Subject: Corrosion
Sensory Analysis
Theobroma Grandiflorum Schum
Tinplate Food Packaging
Editor: Univ Fed Rural Semi-Arido-Ufersa
Mossoro
Rights: aberto
Address: http://www.scielo.br/scielo.php?pid=S1983-21252016000401006&script=sci_arttext
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
000384140200026.pdf611.42 kBAdobe PDFView/Open


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