Full text
| |
| Author(s): |
Carlos Alberto Gois Suzart
Total Authors: 1
|
| Document type: | Master's Dissertation |
| Press: | Campinas, SP. |
| Institution: | Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos |
| Defense date: | 2009-03-19 |
| Examining board members: |
Roberto Hermínio Moretti;
Selma Bergara Almeida;
Helena Teixeira Godoy;
Marcelo Alexandre Prado;
Patricia Prati
|
| Advisor: | Roberto Hermínio Moretti |
| Abstract | |
The cane juice it¿s a nutritive beverage, energetic and very popular in Brazil and its consumed buy people from all the ages and social classes, especially during the hot periods of the year. Thanks to its nutritional and sensory qualities, the sugar cane juice was the main object of study of this dissertation work. The study of sugar cane juice was basic consisted in the evaluation of varieties of sugar cane as raw material for the industrialization of sugar cane juice in order to select a variety that meets the technological requirements in relation to yield, soluble solids content (ºBrix), titratable acidity (%), pH and sensory (taste, color and overall impression). In relation to technological processes applied to sugar cane juice, were studied methods of heat treatment and chemical combination. As a logical consequence, was also evaluated the stability of processed products in order to determine the occurrence of physical, physical-chemical and sensory changes. The study of varieties for the production of sugar cane juice (Chapter 2) was performed with 20 different varieties, during the months of March to September 2007. On the physical-chemical determinations, the variety IACSP93-3046 had a result well above the other varieties of the population sample. The second placed on the quality factor (IACSP93-6048) had a better sensory evaluation on attributes of flavor, color and overall impression related to the IACSP93-3046. The variety IACSP93-6048 was the most suitable for obtaining juice for consumption, then the variety IAC91-3111, which also had satisfactory results in experiments. In the study of microbial destruction in sugar cane juice by combined chemical and thermal processes (Chapter 3), the results showed that there was a relationship between the kinetic heat treatment (90º C/40s) and the use of Dimethyl Dicarbonate (180-220 ppm) in the destruction of microorganisms. The trial 6 showed significant reduction (p <0.05) on the value of the Total Color Difference (_E) (described in Table 3.4) compared to other tests. It was observed that the fact of suffering lower effect of the temperature of the test (only 4º C), there was also less change in their color, when compared to the control. Other measures varied in the range of 5.84 ± 0.24 (test 12) to 10.97 ± 0.13 (test 2), these tests were the ones that had the most change in color due to the temperature used. We conclude that using a heat treatment of 90º C/40s combined with the addition of DMDC in a range of concentrations between 180 and 220ppm, in the conditions of temperature of 4 ° C, with pH equal to 4.2 ± 0.02, it can be achieved the 4D of microbial destruction, with a slight change in color of the product not changing the content of soluble solids (º Brix) and turbidity. In the study of shelf-life of processed sugar cane juice and / or carbonated (Chapter 4) was evaluated 4 treatments (sugar cane juice and 4% of pure lemon, pure sugar cane juice and carbonated with 4% of lime). Among the treatments, it didn¿t have significant difference in the soluble solids content. During the period of storage, soluble solids content significantly decreased in treatment 2. For the total and fecal coli forms were not found any contamination, highlighting the human used in processing. The results of sensory tests were satisfactory for all the treatments have "0" (zero), and found values between 8.3 for the sugar cane juice with added 4% of lemon juice, which on the hedonic scale used means "liked very much¿ to lower values, but acceptable, such as treatment 2, which had a mean of 7.5 (liked moderately) using the hedonic scale. There was an acceptable color stability of sugarcane juice during the 75 days of shelf life for treatment 1 and 3. The beverage prepared by mixing sugar cane juice with 0 and 4% of lemon juice, submitted to pasteurization combined with DMDC, packed in PET bottles and stored under refrigeration remained both satisfactory the sensory quality during the periods of 75 days, after processing (AU) | |