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https://locus.ufv.br//handle/123456789/22260
Tipo: | Artigo |
Título: | Storage stability of acerola tropical fruit juice obtained by hot fill method |
Autor(es): | Sousa, Paulo Henrique Machado de Freitas, Claisa Andréa Silva de Maia, Geraldo Arraes Brasil, Isabella Montenegro Pinheiro, Anália Maria |
Abstract: | The present work aimed to evaluate the chemical, physicochemical, sensorial and microbiological changes of non-sweetened glass-bottled acerola tropical fruit juice processed by hot fill method stored for 350 days in the same conditions as market (28 ± 2 C). At the end of the storage period, the juice presented good microbiological stability showing a reduction of the overall acceptance and appearance maintaining, however, the same initial acceptance concerning colour and flavour. The total soluble solid and SO 2 were retained throughout the storage. The juice underwent a soft browning and an increase in pH was observed, while total carotenoids, anthocyanins and ascorbic acid suffered a slight decrease. |
Palavras-chave: | Acerola juice Hot fill Storage stability. |
Editor: | International Journal of Food Science and Technology |
Tipo de Acesso: | Open Access |
URI: | http://dx.doi.org/10.1111/j.1365-2621.2006.01188.x http://www.locus.ufv.br/handle/123456789/22260 |
Data do documento: | 16-Out-2006 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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artigo.pdf | texto completo | 522,86 kB | Adobe PDF | Visualizar/Abrir |
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