Efeito da clarificação sobre algumas características do suco de romã processado por dois métodos diferentes durante o armazenamento

Autores

DOI:

https://doi.org/10.5965/223811712222023321

Palavras-chave:

suco de romã, Clarificadores, microondas

Resumo

Este estudo teve como objetivo avaliar a efetividade de dois procedimentos esclarecedores e seus efeitos sobre algumas propriedades em sucos de romã termicamente ou pasteurizados por micro-ondas. O experimento consistiu em combinar pectinase e protease, bem como quitosana e gelatina, uma vez que estavam sendo armazenadas na geladeira. O experimento consistiu em três partes, sendo a primeira um suco fresco sem qualquer tratamento de clarificação, enquanto a segunda foi o suco fresco tratado com agente clarificante consistiu na proporção de mistura de pectinase e protease (2:1) a 0,75 v/v, e 50°C por 20 min. Finalmente, o terceiro foi suco fresco tratado com mistura de quitosana e gelatina a 0,4 e 0,8) g/L, respectivamente, a 50 °C por (20) min. A pasteurização dos três experimentos foi realizada utilizando-se duas técnicas, ou seja, uma com banho de água termal a 85 °C por dois min e a micro-ondas a 400 Watts por dois min. Todas as garrafas de suco de romã foram armazenadas a 4 °C por três meses. Os resultados mostraram um efeito significativo da variável método de clarificação sobre as propriedades estudadas, especialmente os valores de turbidez, polifenóis e antocianinas. Além disso, o suco clarificado com o método de clarificação enzimática apresentou melhores características do que os tradicionais durante o armazenamento, o que tem, portanto, um melhor apelo comercial. A área de significância foi fundada com o uso de clarificação tradicional com concentração a (0,4 e 0,8) g/l, e pasteurização por micro-ondas com 400 watts e zero mês de armazenamento a 4 °C, respectivamente, o que proporciona um valor mínimo de turbidez.

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Publicado

2023-05-31

Como Citar

AL-JAMMAAS, Oday Hasan Ali; YASEEN, Sabraa Saad; AL-JANABI , Ahmed Muhsin Ali Ahmed. Efeito da clarificação sobre algumas características do suco de romã processado por dois métodos diferentes durante o armazenamento . Revista de Ciências Agroveterinárias, Lages, v. 22, n. 2, p. 321–328, 2023. DOI: 10.5965/223811712222023321. Disponível em: https://revistas.udesc.br/index.php/agroveterinaria/article/view/23396. Acesso em: 1 mar. 2024.

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Seção

Artigo de Pesquisa - Multiseções e Áreas Correlatas