Avaliação sensorial e da qualidade de uvas-passas processadas a partir de três cultivares produzidas no semiárido

Resumo No semiárido, a viticultura vem se destacando de maneira expressiva, devido à sua capacidade de possibilitar que as plantas produzam significativamente durante todo o ano. A desidratação é uma alternativa eficiente para conservação de frutos, sendo um processo de fácil aplicação, que estende a vida de prateleira e agrega valor. Desta forma, estudar as cultivares de uvas produzidas nessa região para a produção de uvas-passas faz-se necessário, para verificar a possibilidade de se obter um produto de boa aceitação no mercado. Neste sentido, objetivou-se avaliar as características físicas, químicas e sensoriais de uvas ‘Vitória’, ‘Niágara Branca’ e ‘Benitaka’ desidratadas, produzidas no semiárido. O experimento foi conduzido no Laboratório de Tecnologia de Processamento de Produtos de Origem Vegetal (TPOV) da Universidade Estadual de Montes Claros, Campus Janaúba ‒ MG. O Delineamento experimental aplicado foi o inteiramente casualizado, com três tratamentos (três cultivares de uvas: Vitória, Niágara Branca e Benitaka) e sete repetições (cada repetição foi composta por três cachos). As passas foram avaliadas quanto aos seguintes parâmetros: grau de umidade, rendimento, pH, sólidos solúveis, acidez titulável e aceitação sensorial. O produto processado a partir da ‘Niágara’ apresentou maior rendimento de processamento, enquanto ‘Vitória’ apresentou maior pH. A cultivar Benitaka se destacou por apresentar um produto com menor umidade e maiores teores de sólidos solúveis e acidez titulável. Quanto aos aspectos sensoriais, as uvas-passas provenientes das cultivares Vitória e Benitaka foram aceitas pelos consumidores em todos os atributos estudados. O produto obtido pela cultivar Niágara Branca foi rejeitado pelos consumidores

Sensory and quality assessment of processed raisins from three cultivars produced in the semiarid region of Brazil

<p></p><p>Abstract In the semiarid region of Brazil, viticulture has been expressively highlighted due to its capacity to allow the plants to produce significantly throughout the year. Dehydration is an efficient alternative for fruit preservation, the process being easy to apply, extending the shelf life and aggregating value to the product. It is therefore necessary to study the grape cultivars produced in the region for the production of raisins, observing the possibility of obtaining a product acceptable on the market. Thus the objective of this work was to evaluate the physical, chemical and sensory characteristics of raisins produced from ‘Vitória’, ‘Niágara Branca’ and ‘Benitaka’ grapes in the semiarid region of Brazil. The experiment was carried out in the Technology Laboratory for the Processing of Vegetable Origin Products of the State University of Montes Claros, Campus Janaúba-MG, Brazil. The experimental design was completely randomized, with three treatments (three grape cultivars: Vitória, Benitaka and Niágara Branca) and seven replicates (each replicate composed of three bunches of grapes). The raisins were evaluated for their moisture contents, yield, pH, soluble solids, titratable acidity and sensory acceptance. The product processed from 'Niagara Branca' presented the highest processing yield, while that from 'Vitoria' showed the highest pH value. The Benitaka cultivar stood out for presenting a product with a lower moisture content, higher soluble solids content and higher titratable acidity. As for the sensory aspects, the raisins from the Vitória and Benitaka cultivars were accepted by consumers for all the attributes studied. The product obtained from the Niágara Branca cultivar was rejected by the consumers.</p><p></p

Physicochemical characterization of fruits, biometry and dormancy of marula seeds

ABSTRACT: This study recorded the physicochemical properties of the marula fruits, the biometry and breaking the dormancy in the marula seeds. Using 200 ripe fruits, the physicochemical characterization was done. From a random sample of 400 seeds, an assessment of the biometrics was performed, and the weight, length, width and thickness of the fruits and seeds were evaluated. Two experiments were conducted to study dormancy breaking using pre-germination treatments, which included immersing the marula seeds five times (0, 15, 30, 45 and 60 minutes) in concentrated sulfuric acid (96%) and water, at 65 ºC temperature. The control was time zero, using plain distilled water, with 25 seeds per treatment and four replications. The marula fruits revealed average values of 21.65 ± 3.44 g, 35.5 ± 2.38 and 34.8 ± 2.73, respectively, for weight, diameter and length. The soluble solids (SS), Hydrogenonic Potential (pH), titratable acidity (AT) and ratio (AT/SS) were 14.74 ± 1.0º Brix, 3.93 ± 0.49 pH, 0.63 ± 0.22 and 27.07 ± 12.10, respectively. For the weight of one thousand seeds, the average value was 3.576 ± 188.4 g. The mean values for the dimensions of the width, length and diameter of the seeds were 22.9 ± 2.11; 23.7 ± 2.04; and 14.9 ± 2.09 mm, respectively. The physiological quality of these seeds was enhanced by immersing the seeds from freshly picked fruits in sulfuric acid for a maximum of 30 minutes and storing them for six months