Navegando por Autor "MENEZES, Hilary Castle de"

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Acesso aberto (Open Access)
Estabilidade do néctar misto de cajá e umbu
(2007-09) MATTIETTO, Rafaella de Andrade; LOPES, Alessandra Santos; MENEZES, Hilary Castle de
The trends of the food industry are dictated by the consumer market and by its social behavior. Today, there is a growing demand for healthful food products, and exotic fruits are being used increasingly, aiming at the innovation. Cajá and umbu are tropical fruits widely commercialized in Brazil’s northern and northeastern regions and the development of products based on these fruits has proved an interesting option thanks to their flavor and functional characteristics. A mixed nectar of cajú and umbu was prepared and pasteurised at 90 °C/60 sec. The product was characterized physicochemically and its stability was evaluated over a period of 3 months, during which its pH, total acidity, tannins, total carotenoids, total and reducing sugars, color were analyzed microbiologically and sensorially. The results indicated good overall sensory acceptance (84.76%) and intent to buy (90.62%). The product presented an energetic value of 68.16 kcal.100 g –1, proving to be rich in tannins and vitamin C. The heat treatment employed proved effective for a storage period of up to 60 days, after which the sugars in the nectar began to display modifications and the product showed browning and fungal growth. These changes were reflected in the sensory scores obtained at 60 days, with the acceptance rate dropping to 65.66% and the intent to buy to 68.4%.
Acesso aberto (Open Access)
Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
(2013-03) LOPES, Alessandra Santos; MATTIETTO, Rafaella de Andrade; MENEZES, Hilary Castle de; SILVA, Luiza Helena Meller da; PENA, Rosinelson da Silva
The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to represent the rheological behavior of this pulp in the range of temperatures studied. The fluid behavior index (n) varied in the range from 0.448 to 0.627. The effect of temperature on the apparent viscosity was described by an equation analogous to Arrhenius equation, and a decrease in apparent viscosity with an increase in temperature was observed.