Caracterização de fruta-pão (Artocarpus altilis) minimamente processada com utilização de ácidos orgânicos

• Ano de defesa: 2017
• Autor(a) principal: FLÔR, Angélica de Kássia Barbosa
• Orientador(a): MACIEL, Maria Inês Sucupira
• Banca de defesa: MELO, Enayde de Almeida, PIRES, Edleide Maria Freitas, VASCONCELOS, Margarida Angélica da Silva
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural de Pernambuco
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Departamento: Departamento de Ciências Domésticas
• País: Brasil
• Palavras-chave em Português: Fruta-pão; Artocarpus altilis; Processamento de alimento; Ácido orgânico
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7357

Breadfruit (Artocarpus altilis) is described as an important food source in the diet of several countries and is considered a valuable food resource with the potential to positively impact food security in the world. The objective was to evaluate the physicochemical characteristics of the minimally processed breadfruit. Twenty kilos of breadfruit was processed by washing, sanitizing, peeling, cut into half moon (15x5x5 cm). The resulting twelve kilograms were separated into two groups, without and with immersion treatment in solution containing 2% citric acid, 0.2% ascorbic acid and 5% calcium chloride for 5 minutes. The samples were drained and 200 g portions were packed in trays of expanded polystyrene, covered with polyvinyl polyvinyl chloride with 20 μ and stored at 6 ° C ± 1 ° C for 15 days. The chemical composition, physical characteristics, bioactive compounds, antioxidant activity and microbial behavior were determined every two days. The results showed that there was no difference (p <0.05) only between pH and Aa. There was a direct relationship between the total phenolic content and the antioxidant capacity of the analyzed samples. The treated samples had higher total phenolic contents and higher antioxidant activity, both using DPPH radicals. like the radicals ABTS. +. From the microbiological point of view the product is fit for consumption, for up to 5 days. It was concluded that the addition of preservative solution was useful to guarantee a better effect on the physical-chemical characteristics of the fruit, and the sample with treatment presented better results. However, a broader study of the enzymatic activity of this fruit is necessary to guarantee a higher visual quality of the product.