Processamento de polpa de umbu para umbuzada: cinética de concentração e armazenagem frigorificada.

Abstract

In Brazil, the losses in post crop of fruits " in natura " are great because the processing of the production surpluses and of the refrigerated storage as an alternative means of product conservation during the time wasn't used. That process allows to consume the product for a period of at least one year; therefore, the present work had as objectives: a) Processing the Brazilian umbu pulp through the cooking and the concentration of the pulp; b) Accomplishing pulp concentration kinetics from 9,9°Brix, to 13, 16 and 20°Brix at the temperatures of 60°C and 70°C; c) Determining the physical-chemistries characteristics (Ascorbic Acid; pH; Titled Acidity; reducers, non reducers and total sugar) of the Brazilian umbu pulp for umbuzada; d) Accomplishing sensorial analysis during 06 months of storage. The concentrated pulps at the temperature of 70°C were stored together the pulp which initial °Brix was (9,9) for a period of six months, where sensorial analyses were accomplished every 30 days (in the attributes: appearance, color, scent and flavor) with 30 not trained tasters, and potential consumers ofthe umbuzada. The physical chemistries analyses (Ascorbic Acid; pH; Titled Acidity; reducers, non reducers and total sugar) were made from the pulp " in natura " and from the umbuzada pulp every 30 days. Before the obtained results, it can be concluded that :a) With relationship to the physics characteristics of the Brazilian umbu " in natura ": mass - 15,58g; length - 32,55mm; width - 29,79mm; thickness - 28,74mm; volume -14,81 cm3; specifíc mass - f,05g.Cm3; b) With relationship to the water content: for Brazilian umbu pulp " in natura " it was 84,24 %h.b. In the pulps for umbuzada, during the six 06 months of storage, the médium values were 89,20% h.b.; 84,52% h.b.; 78,75% h.b.; 77,57% h.b for the pulps at 9,9°Brix, 13°Brix, 16°Brix and 20°Brix, respectively;. c) With relationship to the concentration of the pulp: at the temperature of 70°C, the necessary time to ponder the cooked Brazilian umbu pulp from 9,9°Brix to 13, 16 and 20°Brix was approximately 160, 280 and 420 minutes, respectively, and at the temperature of 60°C, the necessary time to accomplish this same process was 180, 300 and 510 minutes, respectively; d) With relationship to the physicalchemistries alterations: The médium value of the pulp " in natura " ascorbic acid tenor of the Brazilian umbu was 13,45mg/100g. The losses in relation to the Brazilian umbu " in natura " ascorbic acid were of 12,33%, 22,83%, 22,08% and 24,53%, for the pulps at 9,9°Brix, 13°Brix, 36°Brix and 20°Brix, respectively. It was obtained a médium value of 2,60 for the pH of the pulp " in natura ". After the processing and the concentration ofthe pulp, it was observed small alterations to the pH for ali the treatments. The tenor ofthe pulp acidity of Brazilian umbu " in natura " was 1,16% in citric acid. After the processing and the concentration of the pulp the values of acidity increased as well as the concentration. The médium value of the tenor ofthe Brazilian umbu pulp" in natura" reducers sugar was 3,65% glucose. Immediately after the concentration of the pulp, the sugar reducers increased for: 4,05% glucose; 5,55% glucose; 7,36% glucose and 8,58% glucose for the pulps at 9,9°Brix, 13°Brix, 16°Brix and 20°Brix, respectively; e) With relationship to the sensorial analysis: a light preference was observed by the pulps of smaller concentration in the results of the pulp for umbuzada. The values ofthe sensorial analysis of flavor, appearance, color and aroma of the umbuzada were superior to the values obtained for pulp and the tasters didn't notice diíferences among the pulps in none ofthe appraised parameters.