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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

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Autor(es):
Umsza-Guez, Marcelo Andres [1] ; Rinaldi, Rebeca [1] ; Lago-Vanzela, Ellen Silva [1] ; Martin, Natalia [2] ; da Silva, Roberto ; Gomes, Eleni ; Thomeo, Joao Claudio [1]
Número total de Autores: 7
Afiliação do(s) autor(es):
[1] Univ Estadual Paulista UNESP, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Univ Estadual Paulista UNESP, Rio Claro, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: FOOD SCIENCE AND TECHNOLOGY; v. 31, n. 2, p. 517-526, APR-JUN 2011.
Citações Web of Science: 3
Resumo

Caja-manga, also known as golden apple and hog-plum, is an exotic fruit native from Iles de la Societe (French Polynesia), which was first introduced in Brazil in 1985. The pulp of ripe fruit was treated with the commercial enzymatic pool and its effect was evaluated in terms of yield, as well as the physical properties viscosity, turbidity and color (L{*}values). Response surface methodology was used and three levels were adopted for the independent variables temperature (30, 40, and 50 degrees C), incubation time (30, 60 and 90 minutes) and enzyme concentration (0.01, 0.05, 0.09 v/v%). A central composite statistical design was used to guide the experimental work. The enzyme treatment highly increased both juice yield (up to 56%) and color (up to 8.6%) and strongly decreased viscosity (up to 57.4%), clarity (up to 77%) and turbidity (up to 85.5%). Incubation time was the most interacting facto, whereas temperature was the least one. Optimization analysis was carried out to reduce enzyme concentration to a minimum by superposing the contour plots of the tested properties, and the recommended ranges of the variables enzyme concentration, process temperature and incubation time were, respectively, 0.042-0.068%, 47.0-49.0 degrees C and 82-90 minutes. (AU)

Processo FAPESP: 05/00127-4 - Produção de enzimas hidrolíticas por fungo termofílico em fermentação em estado sólido em Erlenmeyer e fermentador de bancada
Beneficiário:Marcelo Andres Umsza Guez
Linha de fomento: Bolsas no Brasil - Doutorado