Contribuição ao estudo da estabilização fisica do suco do maracuja integral (Passiflora edulis f. flavicarpa desg.)

AUTOR(ES)

Deborah dos Santos Garruti

DATA DE PUBLICAÇÃO

1989

RESUMO

The purpose of this work was to study, in the laboratory, the spontaneous clarification which occurs in passion fruit juice (Passiflora edulis f. flavicarca Deg) to better understanding the factors influencing its physical stability. The raw material used in the experiments was a chemically preserved juice, which was processed in a commercial Plant in the São Paulo region, and was called "whole juice". A portion of this whole juice was homogenised mechanically and called "homogenized juice" The distribution and size of the suspended particles were determined in both the homogenised and unhomogenised juices. These two juices were centrifuged to obtain the pulp and the supernatant liquid or "centrifuged juice" From the "whole pulp" and the "homogenized pulp" several suspensions of different concentrations in water, as well as m centrifuged juice (with and without thickeners) were prepared, and several tests of velocity of sedimentation at ion were carried out on these preparations . In attempts to minimize or even avoid the juice spontaneous clarification, nine different commercial thickeners were added, either isolated or combined, and in concentrations ranging from 0,02 to 1,0% W/V. The objective of this was to modify the viscosity of the centrifuged juice to keep the particles suspended. This efficiency of the stabilizing action of these thickeners was evaluated by allowing the juice to stand on the shelf in a large test tube, as well as a quick test of centrifuging. The results showed that the concentration and the size of the particles were important factors for the physical stability of the passion fruit juice. Stabilization of the juice was possible using different thickeners at several concentrations. It was also observed that the reduction of 40% in the particle size by mechanical homogenization was able to diminish the amount of thickener needed. The appearance and flavor profile, from the Quantitative Descriptive Analysis method, developed in this work for the passion fruit juice, indicated that the stabilized juices made in the laboratory did not show significant differences, when compared to the whole juice, in relation to color, turbidity, passion fruit f1avor, body, acidity, astringency and overa11 impression. In general, the addition of the thickeners caused a reduction in separation of the phases and in the irritation of the throat, for the diluted juice, and improved the overall appearance. On the other hand, these additives showed a small increase in the intensity of an off-flavor, chalky sensation and recovery of a film on the tongue. From these observations of all the thickeners tested, it can be recommended, for the physical stabilization of the passion fruit juice, 0.80% Amisol 4000

ASSUNTO(S)

suco de maracuja

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