Publicação
Desenvolvimento de polpa de hortofruticolas: polpa verde com elevada bioatividade
| Resumo: | The present study consisted of (1) selection of pre-treatment adequate temperature/time binomial applied to the raw material, (2) optimization of fruit and vegetables pulps formulation, (3) selection of pasteurization conditions to be applied to the end product, (4) evaluation of untreated pulp (ST) and pasteurized pulp (TT) modifications, with utilization of transparent (T) and opaque (O) packaging, and maintained in refrigerated or in frozen conditions. Pulps were monitored for physicochemical, biochemical, microbiological, rheological and sensory parameters. The optimized pulp consists in an apple base (41 %) and pineapple (31 %), to which cabbage (8%), pumpkin (10%) and banana (10%) were introduced. The temperature/time binomial of the thermal pre-treatments are specific for each raw-material (100 °C/ 5 minutes for cabbage, 90 °C/ 6 minutes for pumpkin and 100 °C/ 1 minute for “Fuji” apple and 1,5 minutes for the Granny Smith variety). The established pasteurization temperature/time binomial was 75 °C/ 90 seconds. The developed pulp in transparent and opaque packaging under refrigeration showed a shelf-life of 7 and 14 days, respectively. In frozen storage, quality maintenance is more dependent of storage time and no significant changes were observed for 60 days. |
|---|---|
| Autores principais: | Santos, Diana Isa de Oliveira |
| Assunto: | fruit and vegetable pulp bioactive component thermal treatment refrigeration freezing quality |
| Ano: | 2012 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | português |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1866811068796370944 |
|---|---|
| author | Santos, Diana Isa de Oliveira |
| author_facet | Santos, Diana Isa de Oliveira |
| author_role | author |
| contributor_name_str_mv | Martins, Margarida Moldão Pinheiro, Maria Joaquina da Cunha Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Santos, Diana Isa de Oliveira\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Martins, Margarida Moldão Pinheiro, Maria Joaquina da Cunha Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Santos, Diana Isa de Oliveira |
| datacite.date.Accepted.fl_str_mv | 2012-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2013-03-07T16:41:01Z |
| datacite.date.embargoed.fl_str_mv | 2013-03-07T16:41:01Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | fruit and vegetable pulp bioactive component thermal treatment refrigeration freezing quality |
| datacite.titles.title.fl_str_mv | Desenvolvimento de polpa de hortofruticolas: polpa verde com elevada bioatividade |
| dc.contributor.none.fl_str_mv | Martins, Margarida Moldão Pinheiro, Maria Joaquina da Cunha Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Santos, Diana Isa de Oliveira |
| dc.date.Accepted.fl_str_mv | 2012-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2013-03-07T16:41:01Z |
| dc.date.embargoed.fl_str_mv | 2013-03-07T16:41:01Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/5301 |
| dc.language.none.fl_str_mv | por |
| dc.publisher.none.fl_str_mv | ISA/UTL |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | fruit and vegetable pulp bioactive component thermal treatment refrigeration freezing quality |
| dc.title.fl_str_mv | Desenvolvimento de polpa de hortofruticolas: polpa verde com elevada bioatividade |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_bdcc |
| description | The present study consisted of (1) selection of pre-treatment adequate temperature/time binomial applied to the raw material, (2) optimization of fruit and vegetables pulps formulation, (3) selection of pasteurization conditions to be applied to the end product, (4) evaluation of untreated pulp (ST) and pasteurized pulp (TT) modifications, with utilization of transparent (T) and opaque (O) packaging, and maintained in refrigerated or in frozen conditions. Pulps were monitored for physicochemical, biochemical, microbiological, rheological and sensory parameters. The optimized pulp consists in an apple base (41 %) and pineapple (31 %), to which cabbage (8%), pumpkin (10%) and banana (10%) were introduced. The temperature/time binomial of the thermal pre-treatments are specific for each raw-material (100 °C/ 5 minutes for cabbage, 90 °C/ 6 minutes for pumpkin and 100 °C/ 1 minute for “Fuji” apple and 1,5 minutes for the Granny Smith variety). The established pasteurization temperature/time binomial was 75 °C/ 90 seconds. The developed pulp in transparent and opaque packaging under refrigeration showed a shelf-life of 7 and 14 days, respectively. In frozen storage, quality maintenance is more dependent of storage time and no significant changes were observed for 60 days. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | masterThesis |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/71646968-f422-491b-be9f-b9c5046b86f2/download |
| id | ul_7ba8da4e25e77803c084e65cb741981d |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/5301 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | por |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/5301 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Santos, Diana Isa de Oliveira |
| publishDate | 2012 |
| publisher.none.fl_str_mv | ISA/UTL |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | porISA/UTLporThe present study consisted of (1) selection of pre-treatment adequate temperature/time binomial applied to the raw material, (2) optimization of fruit and vegetables pulps formulation, (3) selection of pasteurization conditions to be applied to the end product, (4) evaluation of untreated pulp (ST) and pasteurized pulp (TT) modifications, with utilization of transparent (T) and opaque (O) packaging, and maintained in refrigerated or in frozen conditions. Pulps were monitored for physicochemical, biochemical, microbiological, rheological and sensory parameters. The optimized pulp consists in an apple base (41 %) and pineapple (31 %), to which cabbage (8%), pumpkin (10%) and banana (10%) were introduced. The temperature/time binomial of the thermal pre-treatments are specific for each raw-material (100 °C/ 5 minutes for cabbage, 90 °C/ 6 minutes for pumpkin and 100 °C/ 1 minute for “Fuji” apple and 1,5 minutes for the Granny Smith variety). The established pasteurization temperature/time binomial was 75 °C/ 90 seconds. The developed pulp in transparent and opaque packaging under refrigeration showed a shelf-life of 7 and 14 days, respectively. In frozen storage, quality maintenance is more dependent of storage time and no significant changes were observed for 60 days.application/pdfporDesenvolvimento de polpa de hortofruticolas: polpa verde com elevada bioatividadeSantos, Diana Isa de OliveiraMartins, Margarida MoldãoPinheiro, Maria Joaquina da CunhaHostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.pt2013-03-07T16:41:01Z20122012-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/5301http://purl.org/coar/access_right/c_abf2open accessfruit and vegetable pulpbioactive componentthermal treatmentrefrigerationfreezingquality3562482 bytesliteraturehttp://purl.org/coar/resource_type/c_bdccmaster thesishttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/71646968-f422-491b-be9f-b9c5046b86f2/download |
| spellingShingle | Desenvolvimento de polpa de hortofruticolas: polpa verde com elevada bioatividade Santos, Diana Isa de Oliveira fruit and vegetable pulp bioactive component thermal treatment refrigeration freezing quality |
| status | SINGLETON |
| subject.fl_str_mv | fruit and vegetable pulp bioactive component thermal treatment refrigeration freezing quality |
| title | Desenvolvimento de polpa de hortofruticolas: polpa verde com elevada bioatividade |
| title_full | Desenvolvimento de polpa de hortofruticolas: polpa verde com elevada bioatividade |
| title_fullStr | Desenvolvimento de polpa de hortofruticolas: polpa verde com elevada bioatividade |
| title_full_unstemmed | Desenvolvimento de polpa de hortofruticolas: polpa verde com elevada bioatividade |
| title_short | Desenvolvimento de polpa de hortofruticolas: polpa verde com elevada bioatividade |
| title_sort | Desenvolvimento de polpa de hortofruticolas: polpa verde com elevada bioatividade |
| topic | fruit and vegetable pulp bioactive component thermal treatment refrigeration freezing quality |
| topic_facet | fruit and vegetable pulp bioactive component thermal treatment refrigeration freezing quality |
| url | http://hdl.handle.net/10400.5/5301 |
| visible | 1 |