Reports on the Processing of Exotic Fruits by Felipe Richter Reis

Author:Felipe Richter Reis
Language: eng
Format: epub, pdf
ISBN: 9783030364458
Publisher: Springer International Publishing

3.2 Reports on the Processing of Exotic Fruit Pulps

Ferreira et al. (2000) evaluated the sensory and the physicochemical quality of umbu (Spondias tuberosa Arruda Câmara) pulp as frozen by different methods. They discovered that among three methods, namely freezing in a horizontal domestic freezer at −22.6 °C, freezing in a Kryostat N 180 device at −110 °C, and freezing by immersion in liquid nitrogen at −196 °C, there was sensory preference for the attributes color and appearance when the umbu pulp was frozen at the two latter methods, while for odor and flavor there was no significant difference.

Balischi et al. (2002) studied the changes in the rheological behavior and in the mean insoluble particle size of acerola (Malpighia emarginata DC.) pulp with enzymatic treatments, finding that the best reduction in the acerola pulp apparent viscosity (67.7%) was obtained by using the commercially available enzyme Citrozym Ultra L® at 45 °C, 100 ppm during 60 min. At the same conditions, the same enzyme was able to increase the mean insoluble particle size (Sauter diameter, Ds = 0.3617) in relation to the control sample.

Bastos et al. (2002) evaluated the suitability of the pectinolytic enzymes Rohament PL™ and Citrozym L™ for increasing the extraction yield of cupuaçú (Theobroma grandiflorum) pulp (Fig. 3.2), concluding that the addition of the enzymatic preparations at concentrations between 100 and 750 ppm increased the yield from 44% (control) to 57% in the case of Rohament PL™ (at 750 ppm) and to 60% in the case of Citrozym L™ (at 300 ppm).

Fig. 3.2Cupuaçú (Theobroma grandiflorum) pulp

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