Processamento de suco semi-clarificado e de geleia de banana "light" em calorias
Marisa Helena Cardoso
TESE
Português
T/UNICAMP C179p
Campinas, SP : [s.n.], 1998.
116f.
Orientador: Marisa de Nazare Hoelz Jackix
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Resumo: Banana é a fruta mais popular do continente latino-americano. A produção mundial da fruta está na faixa de 50 milhões de toneladas. A produção brasileira de banana é a segunda maior do mundo (11 % do total). Em 1996, as exportações brasileiras totalizaram apenas 1,5% do que o país produziu....
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Resumo: Banana é a fruta mais popular do continente latino-americano. A produção mundial da fruta está na faixa de 50 milhões de toneladas. A produção brasileira de banana é a segunda maior do mundo (11 % do total). Em 1996, as exportações brasileiras totalizaram apenas 1,5% do que o país produziu. Em janeiro de 1997, o agricultor recebeu por uma dúzia de bananas R$ 0,40. Banana é, portanto, fruta barata e, ao mesmo tempo, encerra alto valor calórico. A idéia deste trabalho foi obter geléia de banana "light" em calorias, produto que apresenta alto valor agregado. Menção a esse produto não foi encontrada na literatura. Esse objetivo foi alcançado. Geléias foram formuladas com e sem uma mistura de substitutos de sacarose composta por sorbitol, frutose e polidextrose, de modo a apresentarem notas médias de qualidade global de sabor variando entre 5,36 e 7,00 e de textura variando de 5,88 a 7,49. A geléia formulada com substitutos contendo o menor teor de sólidos da fruta apresentou as mais altas médias de qualidade global de textura e de sabor. Por outro lado, experimentos preliminares àqueles em que se processaram as geléias foram realizados com purê e suco de banana semi-clarificado. Suco de banana é comumente encontrado nos mercados de comodidades europeu, norte-americano e argentino, não estando disponível, entretanto, no mercado interno brasileiro. Nesses experimentos, foram estudadas maneiras de: diminuir o tempo na etapa de hidrólise enzimática, proporcionando redução de custos no processamento; obter suco semi-clarificado, garantindo propriedades mais próximas às da fruta "in natura" e obter suco com teores reduzidos de sacarose e glicose, viabilizando seu uso em dietas restritas nestes açúcares. O processamento do purê não modificou propriedades de composição centesimal (teores de umidade, proteínas, lipídios, cinzas e carboidratos totais), e pH da banana "in natura" mas resultou em aumento de Brix de 21 para 22,7. O uso de uma preparação com pectinase industrial, incubada por 20 minutos a 45° C, resultou num aumento de rendimento de 38%, quando comparado com aquele obtido sem adição de enzima, incubado nessas mesmas condições. O aumento do tempo de incubação com enzima de 20 para 120 minutos resultou num aumento adicional no rendimento de 6% (de 65 para 71,2%). A hidrólise dos 9,26 g de sacarose contidos em 100 mL de suco de banana semi-clarificado (pH 4,43) obtido com pectinase Clarex foi completa empregando-se 0,6% de Invertase-S por 15 minutos a 40° C. Desta forma, pôde-se obter suco de banana sem i-clarificado livre de sacarose. As médias de rendimento, absorbância é pH para suco de banana sem i-clarificado livre de sacarose não diferiram (p<0,05) para os níveis de temperatura (40, 50 e 60%) e tempo (15, 20 e 25 minutos) empregados, enquanto as de Brix apresentaram diferenças significativas (p<0,05) em função destas variáveis. Os sucos obtidos com enzimas industriais (Clarex, Clarex & Invertase-S e Clarex & Invertase & Taka-sweet) apresentaram maiores rendimentos e valores de Brix, menores viscosidades e valores de pH em relação ao suco obtido com enzimas produzidas em laboratório (pectinase CTAA e pectinase & celulase Sigma). A isomerização de 0,19 g de glicose excedentes em relação à frutose, contidos em 100 mL de suco semi-clarificado livre de sacarose, foi completa empregando-se 0,5% de glicose-isomerase (Taka-sweet) por peso de purê por 15 minutos a 40° C. Não houve diferença significativa (p<0,05) entre as médias de aroma de banana fresca nos sucos e estiveram próximas ao centro da escala empregada. O aroma alcoólico foi considerado baixo e não diferiu entre os tratamentos. A adição de invertase proporcionou aumento considerável de doçura acompanhada de aumento de viscosidade do suco. Os sucos apresentaram contagens de mesófilos e bolores e leveduras bem menores que as citadas na literatura. Sensorialmente, o suco que apresentou a composição mais equilibrada de ácidos e açúcares foi aquele obtido com Clarex. As notas para sabor global dos sucos variaram de 5,44 a 6,72 e, as notas para proporção de amarelo, de 2,94 a 8,55
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Abstract: The banana is the most popular fruit on the latin american continent. World production of the fruit is around 50 million tons, of which Brazil produces 11 %, being the second largest producer. In 1996, brazilian exportations of banana represented only 1.5% of the national production, and...
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Abstract: The banana is the most popular fruit on the latin american continent. World production of the fruit is around 50 million tons, of which Brazil produces 11 %, being the second largest producer. In 1996, brazilian exportations of banana represented only 1.5% of the national production, and in january 1997, the brazilian producer received only $0.34/dozen bananas on the internal market. Thus, the banana is a very cheap fruit, but at the same time, a rich source of calories. The idea of this research was to obtain a calorie light banana jam, a product presenting aggregated value. No mention of such a product was found in the literature, and the objective of the research was achieved. Jams were formulated with and without a mixture of sucrose substitutes consisting of sorbitol, fructose and polydextrose, receiving average grades for global flavor quality between 5.36 and 7.00 and for texture between 5.88 and 7.49. The jam formulated with the substitutes and with the lower level of fruit solids presented the highest average values for global flavor and texture.
Preliminary experiments were also carried out with respect to the production of the semi-clarified banana juice from the puree. Banana juice is easily found on the european, north american and argentine markets, but is not available on the brazilian market. In these experiments, different ways of reducing the length of the enzymatic hydrolysis step, thus reducing processing costs; of obtaining semi-clarified juice with properties very similar to those of the natural fruit and of obtaining juice with reduced levels of sucrose and glucose, thus making its use feasible in diets in which these sugars are restricted, were studied. Processing the puree did not affect the proximate composition (moisture, protein, lipid, ash and total carbohydrate contents) or the pH, as compared to the natural fruit, but resulted in an increase in brix from 21 to 22.7. The use of an industrial pectinase preparation, incubating for 20 minutes at 45°C, resulted in an increase in yield of 38%, when compared with that obtained without the addition of enzyme, incubating for 120 minutes at 45°C. Increasing the incubation time with enzyme from 20 to 120 minutes resulted in an additional increase in yield of 6% (from a total of 65 to 71.2%). The hydrolysis of the 9.26g of sucrose contained in 100 mL semi-clarified banana juice (pH 4.43), obtained using the pectinase Clarex, was completed by incubating with 0.6% Invertase-S for 15 minutes at 40°C. In this way, semiclarified sucrose free banana juice was obtained. The average values for yield, absorbance and pH of the semi-clarified, sucrose free banana juice did not vary (p>0.05) with the temperature (40, 50 and 60°C) and time (15, 20 and 25 minutes) used, although the brix presented significant differences (p<0.05) as a function of these variables. The juices obtained with industrial enzymes (Clarex, Clarex & Invertase-S and Clarex & Invertase & Taka-sweet) presented greater yields and brix values and lower viscosities and pH values than those obtained with laboratory produced enzymes (CTM pectinase and Sigma pectinase and cellulase). The isomerization of the extra 0.19 9 glucose (extra as compared to the amount of fructose), contained in 100 mL semi-elarified sucrose free juice, was completed by incubating with 0.5% glucose isomerase (Taka-sweet) for 15 minutes at 40°C. There was no significant difference in the averages for fresh banana aroma between the juices, the values all being close to the center of the scale used. The level of alcoholic aroma was considered to be low and did not vary between the treatments. The addition of invertase resulted in a considerable increase in sweetness accompanied by an increase in viscosity of the juice. The juices presented mesophilic and yeast and mold counts well below those cited in the literature. Sensorially, the juice which presented the most equilibrated composition with respect to acids and sugars, was that obtained with Clarex. The grades for global flavor of the juices varied from 5.44 to 6.72 and those for the proportion of yellow from 2.94 to 8.55 Ver menos
Preliminary experiments were also carried out with respect to the production of the semi-clarified banana juice from the puree. Banana juice is easily found on the european, north american and argentine markets, but is not available on the brazilian market. In these experiments, different ways of reducing the length of the enzymatic hydrolysis step, thus reducing processing costs; of obtaining semi-clarified juice with properties very similar to those of the natural fruit and of obtaining juice with reduced levels of sucrose and glucose, thus making its use feasible in diets in which these sugars are restricted, were studied. Processing the puree did not affect the proximate composition (moisture, protein, lipid, ash and total carbohydrate contents) or the pH, as compared to the natural fruit, but resulted in an increase in brix from 21 to 22.7. The use of an industrial pectinase preparation, incubating for 20 minutes at 45°C, resulted in an increase in yield of 38%, when compared with that obtained without the addition of enzyme, incubating for 120 minutes at 45°C. Increasing the incubation time with enzyme from 20 to 120 minutes resulted in an additional increase in yield of 6% (from a total of 65 to 71.2%). The hydrolysis of the 9.26g of sucrose contained in 100 mL semi-clarified banana juice (pH 4.43), obtained using the pectinase Clarex, was completed by incubating with 0.6% Invertase-S for 15 minutes at 40°C. In this way, semiclarified sucrose free banana juice was obtained. The average values for yield, absorbance and pH of the semi-clarified, sucrose free banana juice did not vary (p>0.05) with the temperature (40, 50 and 60°C) and time (15, 20 and 25 minutes) used, although the brix presented significant differences (p<0.05) as a function of these variables. The juices obtained with industrial enzymes (Clarex, Clarex & Invertase-S and Clarex & Invertase & Taka-sweet) presented greater yields and brix values and lower viscosities and pH values than those obtained with laboratory produced enzymes (CTM pectinase and Sigma pectinase and cellulase). The isomerization of the extra 0.19 9 glucose (extra as compared to the amount of fructose), contained in 100 mL semi-elarified sucrose free juice, was completed by incubating with 0.5% glucose isomerase (Taka-sweet) for 15 minutes at 40°C. There was no significant difference in the averages for fresh banana aroma between the juices, the values all being close to the center of the scale used. The level of alcoholic aroma was considered to be low and did not vary between the treatments. The addition of invertase resulted in a considerable increase in sweetness accompanied by an increase in viscosity of the juice. The juices presented mesophilic and yeast and mold counts well below those cited in the literature. Sensorially, the juice which presented the most equilibrated composition with respect to acids and sugars, was that obtained with Clarex. The grades for global flavor of the juices varied from 5.44 to 6.72 and those for the proportion of yellow from 2.94 to 8.55 Ver menos
Processamento de suco semi-clarificado e de geleia de banana "light" em calorias
Marisa Helena Cardoso
Processamento de suco semi-clarificado e de geleia de banana "light" em calorias
Marisa Helena Cardoso
Exemplares
Nº de exemplares: 2
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