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Master's Dissertation
DOI
10.11606/D.74.2012.tde-09052012-113918
Document
Author
Full name
Mariana Tomíe Kunitake
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Pirassununga, 2012
Supervisor
Committee
Petrus, Rodrigo Rodrigues (President)
Ditchfield, Cynthia
Spoto, Marta Helena Fillet
Title in Portuguese
Processamento e estabilidade de caldo de cana acidificado
Keywords in Portuguese
Caldo de cana
Envase asséptico
Tecnologia dos obstáculos
Vida de prateleira
Abstract in Portuguese
O caldo de cana adicionado de polpa ou suco de fruta é uma bebida bastante apreciada no Brasil. O presente trabalho consistiu na elaboração, no processamento em escala piloto e no estudo da vida de prateleira de caldo de cana com polpa de maracujá. Processaram-se nove lotes de caldo de cana adicionado de 4% (m/m) de polpa de maracujá, a 85, 90 e 95 °C/30 s, em triplicata. A bebida pasteurizada foi envasada assepticamente em garrafas de polietileno tereftalato (PET) e estocada a 7 °C, na ausência de luz. Testes físico-químicos foram empregados na caracterização da bebida. Procedeu-se à análise do teor de vitamina C no caldo in natura e na bebida processada. Determinaram-se as atividades das enzimas polifenoloxidase (PPO) e peroxidase (POD) antes e após o processamento. A estimativa da vida útil do produto foi fundamentada em testes microbiológicos e sensoriais. A avaliação da estabilidade microbiológica baseou-se na enumeração de bactérias e fungos psicrotróficos. Testes de escala hedônica de sete pontos para avaliação da aparência, aroma, sabor e aceitação global foram empregados na análise da estabilidade sensorial. As médias dos valores de pH, sólidos solúveis e acidez titulável variaram entre 3,9 e 4,0; 17 e 23 °Brix; e 0,15 e 0,19% de ácido cítrico, respectivamente. A polpa de maracujá não incrementou o teor de ácido ascórbico da bebida que ficou entre 2,6 a 2,8 mg/ 100 mL de bebida. A atividade da PPO variou entre 3,1 e 40,3 U/mL para os nove lotes do caldo acidificado, antes da pasteurização. Os três binômios empregados no processamento foram efetivos na inativação da enzima. A atividade da POD oscilou entre 69,8 e 220,4 U/mL; contudo, apenas o processamento a 95 °C atingiu 100% de inativação. As contagens de bactérias e fungos em todos os nove lotes processados foram inferiores a 2 log UFC/mL ao longo de 90 dias de estocagem. A bebida atingiu médias de notas entre 5 e 6 para todos os atributos avaliados após 30 dias de estocagem. As médias dos tempos de vida útil da bebida processada a 85, 90 e 95 °C/30 s atingiram 31, 39 e 52 dias, respectivamente. Concluiu-se que o aumento da temperatura de pasteurização afetou positivamente a estabilidade da bebida. Contudo, o decréscimo da aceitação sensorial limitou a sua vida útil, no qual o sabor foi o principal atributo limitante.
Title in English
Processing and stability of acidified sugarcane juice
Keywords in English
Aseptic filling
Hurdle technology
Shelf-life
Sugarcane juice
Abstract in English
Sugarcane juice, either pure or with fruit pulp addition, is an appreciated beverage in Brazil. The aim of this research was to evaluate the shelf-life of sugarcane juice mixed with passion fruit pulp (4% w/w). Nine batches were processed at 85, 90 and 95 °C/30 s, in three replicates. The pasteurized beverage was aseptically filled into polyethylene terephthalate (PET) bottles and stored at 7 °C without light exposure. pH, soluble solids and titrable acidity were measured during storage. The content of vitamin C was analyzed both in fresh sugar cane juice and pasteurized beverage. Polyphenoloxidase (PPO) and peroxidase (POD) activities were determined both before and after processing. Microbiological stability evaluation was based on psychrotrophic bacteria and fungi counts. Sensory acceptance was estimated by assigning a liking score on a 7-point hedonic scale to the attributes appearance, flavor, taste and overall appreciation. The mean values for pH, soluble solids and titratable acidity ranged from 3.8 to 4.3, 15 to 24 °Brix, and 0.13 to 0.17% of citric acid, respectively, for all processed batches. The passion fruit pulp did not increase the ascorbic acid content in the pasteurized product which ranged from 2.6 to 2.8 mg / 100 mL of beverage. The PPO activity varied from 3.1 to 40.3 U/mL for the nine acidified sugarcane juice batches before pasteurization. The three pasteurization binomials were effective for enzyme inactivation. The POD activity ranged from 69.8 to 220.4 U/mL. However, only processing at 95 °C achieved complete inactivation. The bacteria and fungi counts in all nine pasteurized batches were lower than 2 log CFU/mL up to 90 days of storage. The product achieved scores between 5 and 6 for all sensory attributes evaluated after 30 days of storage. The estimated shelf-life for beverage processed at 85, 90 and 95 °C/30 s was 31, 39 and 52 days, respectively. It was concluded that pasteurization temperature had a positive effect on beverage stability. Nevertheless, the decrease in flavor acceptance was the main limiting factor for the product's shelf-life.
 
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ME5371122COR.pdf (1.72 Mbytes)
Publishing Date
2012-05-10
 
WARNING: The material described below relates to works resulting from this thesis or dissertation. The contents of these works are the author's responsibility.
  • KUNITAKE, M. T., et al. Physicochemical, Microbiological and Sensory Qualities of Acidified Sugarcane Juice. Journal of Nutritional Ecology and Food Research [online], 2013, vol. 1, p. 37-44. Available from: http://www.ingentaconnect.com/content/asp/jnefr/2013/00000001/00000001/art00008?token=003911a40573d257025702c23794642317b4d576b467c4e7247252709.
  • KUNITAKE, M. T., LEITE, F. P., e PETRUS, R. R. Microbiological and sensory evaluation of acidified sugarcane juice. In VIII Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA), Lima, 2011. CIBIA Llave de la Innovación., 2011.
  • VIEIRA, D. C., KUNITAKE, M. T., e PETRUS, R. R. Estabilidade microbiológica de caldo de cana adicionado de polpa de maracujá. In 19º Simpósio Internacional de Iniciação Científica da USP (SIICUSP 2011, Piracicaba, 2011. Anais do 19º Simpósio Internacional de Iniciação Científica da USP., 2011. Resumo.
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