Relatório de estágio supervisionado: Laboratório de Engenharia de Alimentos - LEA.

Abstract

The fruits are one of the foods that present greater in natura waste, since they have high water content, being necessary the study of efficient processing methods in the increase of the life time of the product, as well as in the preservation of the components nutritional and functional characteristics. Thus, the activities developed in the supervised stage, had as objective to standardize the process to obtain the pulp of probiotic passion fruit. The activities were developed in the Laboratory of Food Engineering, Federal University of Campina Grande - PB. The raw material used in the processing was acquired in the local commerce of the city of Campina Grande, taken to the Laboratory of Biochemical Engineering, where the processing of the fruit occurred, according to Good Manufacturing Practices. The study of the growth of Lactobacillus reuteri in passion fruit pulp occurred at temperatures of 30 ° C, 20 ° C and 10 0 C, in pulps with pH 3.18, pH 5.5 and pH 6.5. The characteristics of the pulp in natura and during the fermentation process were determined by cell counts/mL (kinetics) and analysis of the parameters: pH, titratable total acidity, total soluble solids, reducing carbohydrates and phenolic compounds. Based on the data obtained, it was possible to observe the importance of process standardization, aiming to increase efficiency and reduce losses. From the data collected, it was observed that the pulp ziynx wnavututsrraq p(poHnm 3l.k1ji8h)g wfeadsc bthaeZ YoXnWe VthUatT SpRreQsePnOteNdM thLeK JbIeHstG rFeEsuDltCs,B sAhowing to be a good vehicle for Lactobacillus reuteri. It was found that the optimal conditions for development of Lactobacillus reuteri in passion fruit pulp was at 30 ° C with pH 3.18. These conditions also presented good results in the conservation of the characteristics of passion fruit pulp.