Heat processing (HTST) of umbu (Spondias tuberosaArruda Câmara) pulp

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dc.creatorEmanuelle Araújo de OLIVEIRA
dc.creatorSoraia Vilela BORGES
dc.creatorÂngela Aparecida Lemos FURTADO
dc.creatorRegina Célia Della MODESTA
dc.creatorRonoel de Oliveira GODOY
dc.date2011
dc.date.accessioned2026-07-07T04:18:55Z
dc.descriptionUmbu pulp is an important product in the economy of the northeastern region of Brazil, and its preservation can be ensured by heat treatment. A complete factorial design with 2 factors (time and temperature) and 3 central points was used to verify the effect of the HTST process on the physicochemical, chemical, physical, microbiological, and sensory qualities of umbu pulps. The results showed that the heat treatments applied resulted in products without significant alterations on the physicochemical, chemical, and microbiological characteristics. With respect to color, the parameters L and a* were altered by increases in temperature indicating by darkening of color. The sensory evaluation indicated that a treatment of 88 °C for 10 seconds was the best processing condition due to the greater similarity of the resulting product to the reference sample (blanched pulp).
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940111015
dc.identifier.urihttp://hdl.handle.net/123456789/457543
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.31
dc.subjectAgrociencias
dc.titleHeat processing (HTST) of umbu (Spondias tuberosaArruda Câmara) pulp
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos