Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/154321
Research center of Embrapa/Collection: Embrapa Semiárido - Artigo em periódico indexado (ALICE)
Date Issued: 2004
Type of Material: Artigo em periódico indexado (ALICE)
Authors: BORGES, S. V.
JORGE, E. C.
CASTRO, F. T.
AMORIM, E.
CAVALCANTI, N. de B.
Additional Information: NILTON DE BRITO CAVALCANTI, CPATSA.
Title: Caracterización física, fisico-quimica y microbiologica de pulpas de umbu (Spondias tuberosa Arr. Cam.) obtenidas por métodos combinados.
Publisher: Alimentaria, Madrid, n. 355, p. 51-55, jul./ago. 2004.
Language: es
Keywords: Característica física
Fisico-química.
Description: Unripe and ripe «urubu» iSpondias tuberosa Arr, Cam.) fruits were thennalIy processed and pulped and added same chemical preservants. Thc physical, chernical and microbiologicaI characterization were assayed in the products 01' different treatrnents. The results showed lha! thc pulps blanching at 100°C by 3 min and pasteurized at 63-65 °C by 30 mio resulting in good phytosatinary quality products. Th pulp yield was consider high (91 %) for unripe pulp and adequare for ripc puIp (50'%). The pasteurization induced at more dark pulp. incrcasing the a* y b" values. The addition of sucrosc aífecting the phystc-cherrucal properues and showing a dark product. for this reason nor recornmended for pulp preservation.
Thesagro: Umbu
Polpa
Processamento
Spondias Tuberosa.
Data Created: 2004-09-11
Appears in Collections:Artigo em periódico indexado (CPATSA)

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