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• W2020341337 abstract "Este trabalho teve por objetivo a avaliação físico-química e sensorial de diferentes albedos cítricos, processados de maneira artesanal na forma de compotas e de produtos cristalizados. As compotas analisadas apresentaram diferença significativa, principalmente, nos valores de pH, sólidos solúveis totais e vitamina “C”. Nos produtos cristalizados, as principais diferenças ocorreram nos teores de sólidos solúveis totais, acidez total titulável e vitamina “C”. Nos testes de preferência, tanto a compota quanto o produto cristalizado, elaborados com o albedo de Citrus karnas atingiram maiores médias. Conclui-se que a elaboração de compostos com albedos críticos exige que as matérias-primas sejam testadas, pois respondem de maneiras diferentes quando submetidas ao mesmo processo. Dentre as espécies estudadas, os albedos de Citrus karnas obtiveram melhor desempenho nos testes sensoriais e exigiram menor tempo de secagem. A manutenção dos albedos durante quatro dias em solução de NaCl não foi suficiente para a remoção de naringina, sendo necessário prolongar ou revisar essa etapa do processo. A opção pela fermentação como pré-tratamento das cascas poderá conferir ao produto cristalizado textura mais macia. STUDY OF CRYSTALLIZED FRUITS AND PRESERVES ELABORATED WITH DIFFERENT CITRIC ALBEDOS Abstract This work had as objective the physical-chemical and sensorial evaluation of different citric albedos, processed in a crafty matter, in the form of fruit preserves and of dried crystallized products. The analyzed fruit preserves presented significant difference, mainly, in the pH values, total soluble solids and vitamin “C”. In the crystallized products, the main differences occurred in the contents of total soluble solids, total titratable acidity and vitamin “C”. In the preference test, the fruit preserve as well as the crystallized products elaborated with Citrus karnas albedo, reached the highest averages. In conclusion, there is a need to test raw materials once they respond differently when submitted to the same process. Among the studied species, the albedos of Citrus karnas obtained better acting in the sensorial tests for fruit preserves and crystallized products. Besides it requests smaller drying time. The maintenance of the albedos for four days in NaCl solution was not enough for the naringina removal, being necessary to prolong or to revise that stage of the process. The option for the fermentation as pre-treatment of the peels can confer to the crystallized product softer texture." @default.
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• W2020341337 date "2005-08-02" @default.
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• W2020341337 title "ESTUDO DE COMPOTAS E DOCES CRISTALIZADOS ELABORADOS COM DIFERENTES ALBEDOS CÍTRICOS" @default.
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• W2020341337 doi "https://doi.org/10.5380/cep.v23i1.1280" @default.
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