Processing and storage of acerola (Malpighia sp) fruit and its products

被引：0

作者：

Maciel, MIS ^{[1
]}

Melo, ED ^{[1
]}

de Lima, VLAG ^{[1
]}

da Silva, MRF ^{[1
]}

da Silva, IP ^{[1
]}

机构：

[1] Rural Fed Univ Pernambuco, Dept Home Econ, Lab Physicochem & Sensory Anal Foods, BR-52071030 Recife, PE, Brazil

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1999年 / 36卷 / 02期

关键词：

acerola fruit; jelly; frozen pulp; storage; preservation; ascorbic acid;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Studies were carried out on the storage time of frozen acerola fruit, fruit pulp and jelly (made by a new formulation) to assess the best conditions to preserve the nutritive value and organoleptic properties. The formulation developed for jelly consisted of 49% sucrose, 1% pectin and 50% of acerola juice. The results showed that low temperature (-18 degrees C) stored frozen acerola. fruits and pulp fruit retained vitamin C well. Total acidity and pH values for jelly. frozen acerola and pulp remained practically constant during the 180 days of storage and retained all the quality features of the products. Except those meant for further processing, the frozen storage for acerola fruits for a period longer than 30 days is not recommended as evidenced by the altered sensory characteristics of fruits.

引用

页码：142 / 146

页数：5

共 13 条

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[2]

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[5]

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