Desenvolvimento e aceitabilidade de compota de figo convencional e diet
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2016-02-26
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Universidade Estadual Paulista (Unesp)
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Os figos são comercializados in natura ou processados na forma de doces. A preocupação com a saúde, especialmente à obesidade ou diabetes, tem feito o consumidor buscar opções menos calóricas para manter o prazer de ingerir alimentos doces. A elaboração de produtos com sabor idêntico ao convencional é de grande importância para aceitação destes produtos. O objetivo deste projeto foi desenvolver protocolos de fabricação de compota de figo diet visando o aproveitamento tecnológico e agregação de valor ao fruto respondendo aos interesses da Associação Agrícola de Valinhos e Região. Foram elaboradas compotas de figo verde avaliando diferentes edulcorantes. As formulações da calda foram: calda de açúcar (TA); Sorbitol (TS); Eritritol (TE); Sorbitol e Erititol (TSE); Steviosídeo (TST); Ciclamato de Sódio, Sucralose e Sacarina Sódica (TCSuSa); Ciclamato sódico e Sacarina sódica (TSC); Acessulfame-K e Sucralose (TAcSu); Steviosídeo, Sacarina Sódica e Ciclamato de Sódio (TSSC). Os figos in natura e as compotas foram avaliados quanto teores de sólidos solúveis oBrix, pH, acidez titulável, açúcar redutor-AR e açúcar redutor total-ART, umidade, proteínas, lipídeos e cinzas. Também foram avaliados quanto a cor instrumental, textura, análises microbiológicas e avaliação sensorial através dos testes de ordenação e teste afetivo. Para a qualidade das compotas foram determinados o peso bruto, peso líquido e peso drenado, vácuo e contagem de número de figos no pote. Os valores de todos os atributos físico-químicos avaliados estão de acordo com a literatura e legislação para este tipo de produto. A coloração do figo in natura e da compota mostraram que houve alteração na cor quando os mesmos sofreram tratamento térmico, causando modificação da cor natural dos frutos. Não ocorreu contaminação microbiológica nas compotas e se apresentaram em condições sanitárias satisfatórias. Na análise sensorial, as compotas dos tratamentos TA, TCSuSa e TSSC foram os selecionados no teste de ordenação quanto a doçura e no teste de afetivo apenas as compotas TA e TCSuSa obtiveram maiores notas para todos os escores e foram acompanhadas na vida de prateleira. No período de armazenamento (180 dias), as mesmas foram consideradas comercialmente estéreis e quanto as análises físico-químicas, a qualidade e sensorialmente, as compotas apresentaram-se estáveis durante todo o período avaliado, considerando assim um produto viável para fabricação.
Figs are marketed fresh or processed into sweets. Concern for health, especially with obesity or diabetes, have made consumers look for low-calorie options to keep the pleasure of eating sweet foods. The preparation of products identical to conventional taste is of great importance for acceptance of these products. The objective of this project was to develop diet fig compote manufacturing protocols to technological use and add value to fruit responding to the interests of the Agricultural Association of Valinhos and Region. green fig jam evaluating different sweeteners were prepared. The slurry formulations were: syrup (TA); Sorbitol (TS); Erythritol (TE); Sorbitol and Erititol (TSE); Steviosídeo (TST); Sodium cyclamate, sucralose and saccharin Sodium (TCSuSa); sodium cyclamate and Saccharin (TSC); Acesulfame-K and sucralose (TAcSu); Steviosídeo, Saccharin Sodium and Sodium cyclamate (TSSC). Figs fresh and the jams were evaluated for soluble solids ° Brix, pH, titratable acidity, reducing sugar and sugar-AR full-ART reducer, moisture, protein, lipids and ash. They were also evaluated for instrumental color, texture, microbiological analysis and sensory evaluation through the ordering and affective test tests. For the quality of jams were determined the gross weight, net weight and drained weight, vacuum and number of figs count the pot. The values of all evaluated physico-chemical attributes are consistent with literature and rules for this type of product. Staining fig fresh and compote showed that there was a change in color when they have undergone heat treatment, causing modification of the natural color of the fruit. There was no microbiological contamination in jams and presented in satisfactory sanitary conditions. In sensory analysis, the jams of TA treatments TCSuSa and TSSC were selected in order to test for sweetness and affective test only TA and TCSuSa jams obtained higher scores for all scores and were accompanied in shelf life. The storage period (180 days), they were considered commercially sterile and the physico-chemical analysis, quality and sensuously, the jams were stable throughout the study period, so considering a viable product for manufacturing.
Figs are marketed fresh or processed into sweets. Concern for health, especially with obesity or diabetes, have made consumers look for low-calorie options to keep the pleasure of eating sweet foods. The preparation of products identical to conventional taste is of great importance for acceptance of these products. The objective of this project was to develop diet fig compote manufacturing protocols to technological use and add value to fruit responding to the interests of the Agricultural Association of Valinhos and Region. green fig jam evaluating different sweeteners were prepared. The slurry formulations were: syrup (TA); Sorbitol (TS); Erythritol (TE); Sorbitol and Erititol (TSE); Steviosídeo (TST); Sodium cyclamate, sucralose and saccharin Sodium (TCSuSa); sodium cyclamate and Saccharin (TSC); Acesulfame-K and sucralose (TAcSu); Steviosídeo, Saccharin Sodium and Sodium cyclamate (TSSC). Figs fresh and the jams were evaluated for soluble solids ° Brix, pH, titratable acidity, reducing sugar and sugar-AR full-ART reducer, moisture, protein, lipids and ash. They were also evaluated for instrumental color, texture, microbiological analysis and sensory evaluation through the ordering and affective test tests. For the quality of jams were determined the gross weight, net weight and drained weight, vacuum and number of figs count the pot. The values of all evaluated physico-chemical attributes are consistent with literature and rules for this type of product. Staining fig fresh and compote showed that there was a change in color when they have undergone heat treatment, causing modification of the natural color of the fruit. There was no microbiological contamination in jams and presented in satisfactory sanitary conditions. In sensory analysis, the jams of TA treatments TCSuSa and TSSC were selected in order to test for sweetness and affective test only TA and TCSuSa jams obtained higher scores for all scores and were accompanied in shelf life. The storage period (180 days), they were considered commercially sterile and the physico-chemical analysis, quality and sensuously, the jams were stable throughout the study period, so considering a viable product for manufacturing.
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Ficus carica L., Aceitabilidade, Processamento, Vida de prateleira, Edulcorantes, Acceptability, Processing, Shelf life, Sweeteners