Characterization of red araçá juice (Psidium cattleianum Sabine) mechanically extracted and enzymatically treated - DOI: 10.4025/actasciagron.v29i5.737
DOI:
https://doi.org/10.4025/actasciagron.v29i5.737Keywords:
araçá, processamento, viscosidade, qualidadeAbstract
From the red araçá fruit two types of juice were elaborated: S-1, obtained by mechanical processing and S-2 obtained from the enzymatic treatment of S-1. The juices were analyzed and monitored for four months. The samples were evaluated rheologically and also for stability by, physiochemical and microbiologic analyses. The acceptability of the juices was evaluated by sensorial analysis using hedonic scale. The juice S-2 presented a high yield of 73%. The enzymatic treatment raised juice yield and reduced viscosity. In addition it preserved the chemical composition and raised the extraction of phenolic compounds, resulting on a final product of remarkable sensorial aspects.Downloads
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Published
2008-02-12
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Section
Crop Production
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How to Cite
Santos, M. da S., Petkowicz, C. L. de O., Wosiacki, G., Nogueira, A., & Carneiro, E. B. B. (2008). Characterization of red araçá juice (Psidium cattleianum Sabine) mechanically extracted and enzymatically treated - DOI: 10.4025/actasciagron.v29i5.737. Acta Scientiarum. Agronomy, 29(5), 617-621. https://doi.org/10.4025/actasciagron.v29i5.737
