Banca de DEFESA: MARIAH ALMEIDA LIMA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : MARIAH ALMEIDA LIMA
DATA : 04/03/2020
HORA: 09:00
LOCAL: Embrapa Agroindústria de Alimentos
TÍTULO:

Tropical mixed juice treated by high pressure homogenization: nutritional and rheological characteristics.

PALAVRAS-CHAVES:

Tropical fruits, bioactive compounds, high pressure homogenization, rheology.

PÁGINAS: 79
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia das Bebidas
RESUMO:

The growing concern about quality of life has awakened in the population the desire for healthy habits, causing an increase in the demand for foods that provide health benefits. Nutritious and beneficial foods to health have been developed in order to meet the desires of these consumers. Cashew, Acerola and Melon are fruits that stand out as important sources of vitamin C and other bioactive compounds. Cashew is most commonly consumed in the form of juice because of its high astringency that diminishes its acceptance by some consumers. Acerola is consumed in natura, but is commonly found in the form of juice and pulps, being also consumed in natura, besides being added to other products in order to improve the sensorial and nutritional characteristics. Melon is more consumed as dessert fruit, but due to its sweetness and balanced acidity, it is widely used in the production of nutritious juices. The juices developed with the fruit blend are beverages that have unique flavors and have been widely used as a strategy for improving nutritional characteristics and inserting new products on the market. These products can present a reduction in the nutritional and sensorial quality due to the thermal processing to which they are submitted, aiming at the safety and certain loss of quality of the food during the useful life. The objective of this study was to evaluate the physical-chemical, nutritional, microbiological, rheological and sensorial characteristics of mixed juice of cashew, acerola and melon, submitted to homogenization treatment at high pressure, from the variation of the process pressure, of the juice and recirculation time or number of passes through the homogenizer. Comparing the juice originated by the best selected condition with the untreated mixed juice, juice processed at high hydrostatic pressure and pasteurized juice.The growing concern about quality of life has awakened in the population the desire for healthy habits, causing an increase in the demand for foods that provide health benefits. Nutritious and beneficial foods to health have been developed in order to meet the desires of these consumers. Cashew, Acerola and Melon are fruits that stand out as important sources of vitamin C and other bioactive compounds. Cashew is most commonly consumed in the form of juice because of its high astringency that diminishes its acceptance by some consumers. Acerola is consumed in natura, but is commonly found in the form of juice and pulps, being also consumed in natura, besides being added to other products in order to improve the sensorial and nutritional characteristics. Melon is more consumed as dessert fruit, but due to its sweetness and balanced acidity, it is widely used in the production of nutritious juices. The juices developed with the fruit blend are beverages that have unique flavors and have been widely used as a strategy for improving nutritional characteristics and inserting new products on the market. These products can present a reduction in the nutritional and sensorial quality due to the thermal processing to which they are submitted, aiming at the safety and certain loss of quality of the food during the useful life. The objective of this study was to evaluate the physical-chemical, nutritional, microbiological, rheological and sensorial characteristics of mixed juice of cashew, acerola and melon, submitted to homogenization treatment at high pressure, from the variation of the process pressure, of the juice and recirculation time or number of passes through the homogenizer. Comparing the juice originated by the best selected condition with the untreated mixed juice, juice processed at high hydrostatic pressure and pasteurized juice.

MEMBROS DA BANCA:
Presidente - 025.072.978-40 - AMAURI ROSENTHAL - EMBRAPA
Interna - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Externa à Instituição - LOURDES MARIA PESSOA MASSON - IFRJ