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- W2336409432 abstract "In Amazon, the cultivation of pineapple has been increasing among the Local Productive Systems, but the increasing production, its low trade in the market, and the perishability of the in natura fruit contribute with the losses and depreciation of the price during the harvesting time, indicating, therefore, the need of local industrialization through methods suitable for this region. This work had as aim the assessment of the characteristics of in natura pineapple and the effect of blanching on the quality of dehydrated product for technological proposal for the pineapple produced in the Amazon. Fruits from Novo Remanso were washed, sanitized, peeled, sliced, and submitted (except the control) to the blanching (3 minutes in water at 96oC), dehydrated (forced-air oven) at 65oC and assessed for chemical composition, water activity, colour, texture, and sensorial analysis. The fruits are large (1.6kg), succulent (84% of moisture), with low acidity (0.54%), high levels of soluble solids (14 oBrix), and Brix/Acidity ratio (25.9). The dehydrated pineapple has presented signifi cant differences in the levels of soluble solids, sugars, pectin, ascorbic acid, protein and ash. Blanched and non-blanched have presented, respectively, 14.26 and 14.32% of moisture, 0.59 and 0.66 of water activity, and 189.2 and 279.88g/ kgf of texture. The blanched fruit has shown a darker coloration (L*43.73; a*3.65; b*18.21) when compared with the control (L*29.78; a*2.94; b*8.70). Differences in brightness and chromaticity were observed between blanched (L * 43.73 b * 18.21 a * 3.65) and unblanched (L * 29.78 b * 8.70 a * 2.94). Without signifi cant differences in sensorial analysis blanching may be dispensable in the production of dehydrated pineapple from fruit from Novo Remanso, Amazonas, Brazil" @default.
- W2336409432 created "2016-06-24" @default.
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- W2336409432 date "2010-01-01" @default.
- W2336409432 modified "2023-09-27" @default.
- W2336409432 title "Influência do branqueamento nas características físico químicas e sensoriais do abacaxi desidratado" @default.
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