Development of technology for storage of palm heart in flexible packaging

• Grant number: 11/08426-1
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2011
• End date: June 30, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Shirley Aparecida Garcia Berbari
• Grantee: Shirley Aparecida Garcia Berbari
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• City of the host institution: Campinas
• Associated researchers: Elisabete Segantini Saron ; Léa Mariza de Oliveira ; Rita de Cássia Salvucci Celeste Ormenese ; Sílvia Cristina Sobottka Rolim de Moura ; Valéria Christina Amstalden Junqueira

Abstract

This research project will aim to develop technology for processing of palm, canned packed in flexible packaging. Raw materials, palm, fresh Peach palm species (Bactris gasipaes) and Real (Archontophoenix alexandrae) will be subjected to physical-chemical evaluations for the levels of moisture, total solids, soluble solids, acidity (% citric acid) and acidification curve. Preliminary tests will be performed to study the optimal conditions for acidification, texture and level of salt as well as scientifically determine the parameters of heat treatment of canned palm heart. Tests will be performed to characterize the two different types of flexible film to be studied. The final product, canned hearts of palm, will be stored for 12 months being evaluated periodically every 30 days, according to the following determinations: pH balance, sterility test commercial that includes the counts of aerobic microorganisms thermophilic acid-tolerant (B. coagulans and Alicyclobacillus); mesophilic acid-tolerant (Butyric anaerobes and lactic acid bacteria), yeasts, and objective analysis of color and texture and sensory evaluation of color, taste and texture. The analysis results are evaluated statistically on the average, standard deviation and coefficient of variation. The remaining results for the study of the stability of the final product will be analyzed by randomized block design with three replications for each sample. Will be used in the statistical analysis software SAS by performing tests of means (Tukey) and Analysis of Variance (ANOVA). (AU)