Tecnologia para produção industrial de umbuzada de corte.

Abstract

The umbu has great potential to be exploited and the development of new technologies aiming to establish conditions that delay ripening, maintain quality and prolong shelf life, will contribute to minimize postharvest losses and the emergence of new products on the market, such as fruit preserves that can stimulate the strengthening of family farming and the development of small agro-industries. The objective of this work was the development of a technology for the production of umbu sweet paste with milk and without milk preserving the characteristic fruit flavor and sensory acceptance. The fruits were boiled in after boiling water for 5 minutes, then the pulp was extracted manually, the mass obtained was homogenized and conditioned in a horizontal freezer at the temperature of -30 ° C. Several characterization techniques were employed namely: the physical, chemical, physicochemical, and microbiological characteristics of the precooked pulp and the umbu paste; the rheological behavior of the different formulations for the preparation of umbu pastes at 5, 10, 15 and 25 ºC; the freezing curves of those formulations at temperatures of -20, -50 and -75ºC; as well as the instrumental evaluation of texture, TPA test and the descriptive analysis of the order of the umbu paste. The sweets that presented the highest percentage of milk / sugar (I) 89.32% and sugar (II) 85.21% in their formulations resulted in a higher yield and higher preparation time of the umbu paste. In the rheological study, using a constant shear stress, the rate of deformation decreases with increasing temperature, confirming the non-Newtonian character and the pseudoplastic behavior, where the Herschel-Bulkley and Mizrahi-Berk models presented similar adjustments and were also the best models for all the formulations studied. The freezing curves presented the three well defined phases and a biased behavior, where the average effective diffusivity increases with decreasing water content and increasing solids content in samples. The evaluation of the firmness parameter indicates that the increase of the concentration of umbu pulp increases the value of the adhesiveness, due to the necessity of larger cooking times making the product firmer and consequently more adhesive. The guminess and chewiness values show the same firmness behavior, which is the higher the concentration of the umbu pulp in the umbu paste, the greater the energy required to chew the product. It was observed that the umbu paste (II) without added milk in its formulation had the highest mean value (4.41) in the analysis of preference, appearance (4.64), color (5.05) and consistency (4.41), which indicates the highest preference of the judges. However, eventhough the umbu paste without added milk had similar coloration to the commercial guava paste, the similarity of both pastes did not influence the results of the present research, as the averages of preference were also verified in the umbu paste with addition of milk in the formulations, I (4,11), III (3,73) and V (4,12) which results in a good acceptance by the judges.