Produção e análise físico química de sidras e farinhas de diferentes cultivares de maçã
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Data
2021-07-06
Autores
Ouros, Lucas Felipe
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Universidade Estadual Paulista (Unesp)
Resumo
A macieira é atualmente a cultura frutífera que ocupa as posições de quinta maior área de cultivo e segunda fruta mais produzida no mundo. O Brasil destaca-se como grande produtor mundial de maçã, porém, a industrialização dos frutos descartados (20-30% da produção) ainda não é muito expressiva. O mercado mundial de sidras tem aumentado justificando estudos que visem o incremento desse setor no Brasil. A produção de suco de maçã consegue utilizar cerca de 90% das frutas fora do padrão, sendo a produção de sidra a partir do suco uma forma de agregação de valor para os frutos desclassificados no mercado in natura. Porém, no processo de produção de sidra um novo subproduto é gerado, o bagaço de maçã, que muitas vezes é descartado ou usado para alimentação animal. O bagaço de maçã é constituído por casca, sementes e polpa sem suco, mostrando grande concentração de fibras e polifenóis, o que o torna um subproduto de elevado valor agregado, devido aos benéficos para a saúde humana, podendo ser seco, moído e utilizado como farinha funcional. Diante desse cenário, este estudo teve por objetivo avaliara produção de sidras com diferentes níveis de adoçamento a partir do processamento de três cultivares de maçã: Eva, Gala e Fuji, além da produção da farinha dos três diferentes cultivares, com o intuito de estimular a cadeia agroindustrial da maçã. Para a produção das sidras as maçãs passaram pelas etapas de pesagem, seleção, “toalete”, desintegração, extração e caracterização dos sucos, correção do mosto para 12º Brix, inoculação, fermentação, maturação, acondicionamento em garrafas de vidro e adição de açúcar (0, 2,5, 5, 7,5 e 10% peso/peso). As sidras adocicadas foram divididas em dois lotes com ou sem carbonatação. O processo de carbonatação foi natural com a adição do primming. Os sucos foram analisados para turbidez, cor, acidez, açúcares totais, açúcares redutores, concentração de sólidos solúveis e ratio. As sidras obtidas foram analisadas para teor alcoólico, acidez total, volátil e fixa, pH, açúcares redutores, açúcares não redutores e turbidez. A farinha de maçã foi analisada para a composição química, obtendo resultados que indicam que a farinha é de maçã possui altos teores de açúcar, fibras e amido, o que a torna um prébiotico e edulcorante.
The apple tree is currently a fruiting crop that occupies the fifth positions at largest growing area and second at most productive fruit in the world. Brazil stands out as a great world apple producer, however, the industrialization of discarded fruits (20-30% of production) still not very significant. The world cider market has increased, justifying studies aimed at increasing this sector in Brazil. The production of apple juice manages to use about 90% of non-standard fruits, and the production of cider from juice is a way of adding value to the declassified fruits in the fresh market. However, in the cider production process, a new by-product is generated, apple pomace, which is often discarded or used for animal feed. Apple pomace consists of peel, seeds and pulp without juice, with a high concentration of fibers and polyphenols, which makes it a by-product with high added value, due to the benefits to human health, the dry apple pomace can be dried, ground and used as functional flour. Given this scenario, this study aimed to evaluate a production of ciders with different levels of sweetness from the processing of three apple cultivars: Eva, Gala and Fuji, in addition to the flour production of the three different cultivars, aiming to stimulate an agroindustrial chain of the apple. For the production of ciders, apples pass through the weighing, selection, toilet, disintegration, extraction and characterization of juices, correction of the wort to 12º Brix, inoculation, fermentation, maturation, conditioning in glass bottle and addition of sugar (0, 2.5, 5, 7.5 and 10% weight/weight). The sweet ciders were divided into two batches with or without carbonation. The carbonation process was natural with the addition of primming. The juices were analyzed for turbidity, acidity, total sugars, reducing sugars, concentration of soluble solids and ratio. Ciders were analyzed for alcohol content, total, volatile and fixed acidity, pH, reducing sugars, non-reducing sugars and turbidity. The apple flour was analyzed for chemical composition, obtaining results that indicate that the apple flour has high levels of sugar, fiber and starch, which makes it a prebiotic, prebiotic and sweetener.
The apple tree is currently a fruiting crop that occupies the fifth positions at largest growing area and second at most productive fruit in the world. Brazil stands out as a great world apple producer, however, the industrialization of discarded fruits (20-30% of production) still not very significant. The world cider market has increased, justifying studies aimed at increasing this sector in Brazil. The production of apple juice manages to use about 90% of non-standard fruits, and the production of cider from juice is a way of adding value to the declassified fruits in the fresh market. However, in the cider production process, a new by-product is generated, apple pomace, which is often discarded or used for animal feed. Apple pomace consists of peel, seeds and pulp without juice, with a high concentration of fibers and polyphenols, which makes it a by-product with high added value, due to the benefits to human health, the dry apple pomace can be dried, ground and used as functional flour. Given this scenario, this study aimed to evaluate a production of ciders with different levels of sweetness from the processing of three apple cultivars: Eva, Gala and Fuji, in addition to the flour production of the three different cultivars, aiming to stimulate an agroindustrial chain of the apple. For the production of ciders, apples pass through the weighing, selection, toilet, disintegration, extraction and characterization of juices, correction of the wort to 12º Brix, inoculation, fermentation, maturation, conditioning in glass bottle and addition of sugar (0, 2.5, 5, 7.5 and 10% weight/weight). The sweet ciders were divided into two batches with or without carbonation. The carbonation process was natural with the addition of primming. The juices were analyzed for turbidity, acidity, total sugars, reducing sugars, concentration of soluble solids and ratio. Ciders were analyzed for alcohol content, total, volatile and fixed acidity, pH, reducing sugars, non-reducing sugars and turbidity. The apple flour was analyzed for chemical composition, obtaining results that indicate that the apple flour has high levels of sugar, fiber and starch, which makes it a prebiotic, prebiotic and sweetener.
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Palavras-chave
Bagaço, Subproduto, Eva, Gala, Fuji, Pomace, By-product