Avaliação física e química da polpa de maracujá congelada comercializada na região de Bauru
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Data
2009-06-01
Autores
Raimundo, Kátia
Magri, Regiane Stela
Simionato, Eliane Maria Ravasi Stéfano
Sampaio, Aloísio Costa [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Fruticultura
Resumo
A indústria de polpa de maracujá tem como objetivo a obtenção de produtos com características sensoriais e nutricionais próximas da fruta in natura. O objetivo deste trabalho foi avaliar as informações nutricionais das embalagens e as características físico-químicas das polpas de maracujá congeladas. Foram analisadas 25 amostras, de 07 marcas diferentes, adquiridas em supermercados de Bauru-SP, e região. Apenas uma das marcas analisadas (14,3%) encontra-se em acordo com a legislação vigente, sendo que as demais apresentam tabelas ultrapassadas ou incompletas. As características físico-químicas diferem entre as marcas comercializadas, principalmente quanto ao teor de ácido ascórbico, sendo que 64,0% das amostras se encontram em desarcordo com o Regulamento Técnico para Fixação dos Padrões de Identidade e Qualidade (PIQ) para polpa de maracujá do Ministério da Agricultura. As variações observadas entre a polpa in natura e a congelada são menores nos itens: densidade, pH, sólidos solúveis totais, acidez em ácido cítrico e ratio, mas altas quanto ao teor de ácido ascórbico.
The purpose of passion fruit pulp industry is to keep the taste and nutritional characteristics as close as possible to the natural fruit. The objective of this work was to evaluate the packing nutritional information and the physical-chemical characteristics of the frozen passion fruit pulp. It was analyzed 25 pulp samples of the 07 different brand names found in Bauru and nearby cities in the State of São Paulo. Just one of the analyzed brand names (14.3 %) was according to the current Brazilian Food Legislation, the others had exceeded or incomplete tables. The variations of the physical-chemical characteristics for the traded brands were mainly due to the rate of ascorbic acid (vitamin C) and 64% of the samples also don't follow the rules of the Technical Regulation for Identity and Quality Standards (PIQ) for passion fruit pulp of the Agriculture Ministry. The observed variations between in natura and frozen pulp are small for the following items: density, pH, Total Soluble Solid (TSS), acidity in citric acid and ratio, but are high for the rate of ascorbic acid.
The purpose of passion fruit pulp industry is to keep the taste and nutritional characteristics as close as possible to the natural fruit. The objective of this work was to evaluate the packing nutritional information and the physical-chemical characteristics of the frozen passion fruit pulp. It was analyzed 25 pulp samples of the 07 different brand names found in Bauru and nearby cities in the State of São Paulo. Just one of the analyzed brand names (14.3 %) was according to the current Brazilian Food Legislation, the others had exceeded or incomplete tables. The variations of the physical-chemical characteristics for the traded brands were mainly due to the rate of ascorbic acid (vitamin C) and 64% of the samples also don't follow the rules of the Technical Regulation for Identity and Quality Standards (PIQ) for passion fruit pulp of the Agriculture Ministry. The observed variations between in natura and frozen pulp are small for the following items: density, pH, Total Soluble Solid (TSS), acidity in citric acid and ratio, but are high for the rate of ascorbic acid.
Descrição
Palavras-chave
polpa de maracujá congelada, avaliação físico-química, informação nutricional, frozen passion fruit pulp, physical-chemical evaluation, nutritional information
Como citar
Revista Brasileira de Fruticultura. Sociedade Brasileira de Fruticultura, v. 31, n. 2, p. 539-543, 2009.