STABILITY OF BABASSU NUT MILK PASTEURIZED AND STORAGE UNDER REFRIGERATION

被引：3

作者：

Aguiar Carneiro, Bruna Lorena ^{[1
]}

Arevalo-Pinedo, Aroldo ^{[2
]}

Scartazzini, Laura ^{[3
]}

Giraldo-Zuniga, Abraham Damian ^{[1
]}

Pinedo, Rosalinda Arevalo ^{[1
]}

机构：

[1] Univ Fed Tocantins, Prof Curso Engn Alimentos, BR-7123360 Palmas, TO, Brazil

[2] Univ Fed Tocantins, Aluno Curso Engn Alimentos, BR-7123360 Palmas, TO, Brazil

[3] Fundacao Univ Fed Grande Dourados, Curso Engn Alimentos, BR-79825070 Dourados, MS, Brazil

来源：

REVISTA BRASILEIRA DE FRUTICULTURA | 2014年 / 36卷 / 01期

关键词：

babassu; conservation; soluble extract; refrigeration;

D O I：

10.1590/0100-2945-334/13

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

New products can be developed using the babassu nut, as the water soluble extract called babassu nut milk that has a good market potential and high acceptability as ingredients in Brazilian cuisine in ice cream, cakes, drinks, etc. especially in northern and northeastern Brazil. The babassu nut milk is currently produced in a handmade way without the application of any technology of conservation and hygiene. In this context, this work aimed to studying the stability physicochemical and microbiological of babassu nut milk pasteurized and storage under refrigeration. The results show that there has been little variation of physical and chemical parameters of product with and without aditivies, however, microbiologically babassu nut milk showed microbial growth from 30 days, reaching high values, above the microbiological standards laid down by the law, after the 60 days of storage.

引用

页码：232 / 236

页数：5

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