Browsing by Author "Marques, Rafael"
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- Stability study of low caliber Pera Rocha osmotically dehydratedPublication . Basto de Lima, Maria Gabriela; Neves, Ana Maria; Marques, RafaelThis work consisted of the application of osmotic dehydration to low-caliber Rocha pear. The initial values of soluble solids content indicated that the fruit was the same degree of ripeness. The sliced pear was immersed in various sucrose solutions (20%; 30%; 40% (w / w)), at various temperatures (20 ºC; 30 ºC; 40 ºC), for 240, 360 and 480 minutes. At the beginning and the end of the process, the parameters determined were: weight loss; water loss; solids gain; water activity (aw); moisture content and soluble solids content. The moisture content and aW decreased over osmotic dehydration process, with even more pronounced reduction at 360 minutes followed by a plateau of constant values up to 480 min. The immersion time and temperature influenced the analyzed parameters, but the sucrose concentration was the most relevant parameter. The immersion time selected was 360 min. An untrained taster's panel performed sensory evaluation and assigned higher scores to the assay 30% (w / w) sucrose and 30 ° C. In this, a microbiological evaluation of the stability of the dehydrated pear was carried out for six months, which proved to be microbiologically stable and safe. The absence of populations of bacteria of the family Enterobacteriaceae, demonstrates the application of good hygiene practices. There was no growth of Staphylococcus coagulase positive and Clostridium sulfite-reducing spores ensuring product safety. The very low value of aw (0.217) contributed greatly to these results, promoting the inhibition of microbial growth, preventing the deterioration of the product, preserving its characteristics, making it stable and safe. The parameters of the proximal analysis: energy; moisture content; carbohydrates; crude protein; total lipids; total fiber and ash, allowed to obtain the nutritional composition of the dehydrated pear and differences were verified in relation to the consulted literature.