EFEITO DO PROCESSAMENTO EM ALGUNS COMPONENTES QUÍMICOS DO SUCO DE ABACAXI TROPICAL

Geraldo A. Maia; Aline G. Fernandes; Gerusa M. Santos; Daniele S. Silva; Paulo H. M. de Sousa; Isabella M. Brasil; Ana V. V. Fonseca

doi:10.18011/bioeng2007v1n1p14-22

Authors

Geraldo A. Maia Doutor em Ciências de Alimentos, Universidade Federal do Ceará, UFC, Ceará
Aline G. Fernandes Mestre Tecnologia de Alimentos, Universidade Federal do Ceará, UFC, Ceará.
Gerusa M. Santos Mestranda Tecnologia de Alimentos, Universidade Federal do Ceará, UFC, Ceará
Daniele S. Silva Mestre Tecnologia de Alimentos, Universidade Federal do Ceará, UFC, Ceará.
Paulo H. M. de Sousa Doutor em Ciência e Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG.
Isabella M. Brasil Doutora em Bioquímica, Universidade Federal do Ceará, UFC, Ceará.
Ana V. V. Fonseca Graduada em Engenharia de Alimentos, Universidade Federal do Ceará, UFC, Ceará.

DOI:

https://doi.org/10.18011/bioeng2007v1n1p14-22

Keywords:

Pineapple juice, hot fill processing, industrial processing

Abstract

The chemical and physicochemical changes during the tropical pineapple juice processing were evaluated. It was verified that all the chemical and physicochemical parameters evaluated showed a statistical difference at a level of 5% of probability by the Tukey test, exception for carotenoid content. Total titratable acidity, reducing sugar and carotenoid content increased during the processing. The pH, total soluble solids (Brix), total sugars and anthocyanins content did not differed statistically among formulation/homogenation and after thermal treatment phases. The results suggested that processing phases such as extraction, formulation/homogenation and thermal treatment had a significant effect on the chemical and physicochemical characteristics of the tropical pineapple juice.

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