Food-packaging Interaction On The Stability Of Canned Sweetened Cupuaçu ( Theobroma Grandiflorum Schum.) Puree

Interação Embalagem-alimento Sobre A Estabilidade De Doce De Cupuaçu (theobroma Grandiflorum Schum.)

dc.creatorFreire
dc.creatorMaria Teresa de Alvarenga; Petrus
dc.creatorRodrigo Rodrigues; Gatti
dc.creatorJozeti Aparecida Barbutti; Leite
dc.creatorMaria Fernanda Barbosa; Kunitake
dc.creatorMariana Tomie; Freire
dc.creatorCelia Marina de Alvarenga
dc.date2016
dc.date2017-08-30T17:37:41Z
dc.date2017-08-30T17:37:41Z
dc.date.accessioned2018-03-29T05:30:35Z
dc.date.available2018-03-29T05:30:35Z
dc.identifierRevista Caatinga . Universidade Federal Rural Do Semi-Árido, v. 29, n. 4, p. 1006 - 1014
dc.identifier1983-2125
dc.identifierS1983-21252016000401006
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1983-21252016000401006&lng=en&tlng=en
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/324864
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1359082
dc.descriptionCupuaçu (Theobroma grandiflorum Schum.) is an exotic fruit with a promising economic potential, particularly due to its strong aroma and creamy texture. This study aimed to produce sweetened cupuaçu puree and evaluate the effects of packaging corrosion on its sensory properties and shelf-life in tinplated cans. After 240 days of storage, the commercially sterile product had average sensory analysis scores of 5.89 ± 0.21, 5.39 ± 0.30, 5.45 ± 0.21 and 5.49 ± 0.25, for appearance, aroma, flavor and overall appreciation, respectively. Sensory acceptance scores did not change during storage (p>0.05). Corrosion potential and low tin and iron levels in the product, which are parameters used to evaluate food-packaging interaction, demonstrated the product remained food-safe throughout its shelf-life. Tinplate is a promising packaging material for sweetened cupuaçu puree due to its mechanical and protective properties. Furthermore, tin plating is an economically viable food technology to extend the shelf-life of cupuaçu products and expand its domestic and international markets.
dc.description29
dc.description4
dc.description1006
dc.description1014
dc.languageIngles
dc.publisherUniversidade Federal Rural do Semi-Árido
dc.relationRevista Caatinga
dc.rightsaberto
dc.sourceScielo
dc.subjectCorrosion
dc.subjectSensory Analysis
dc.subjectTheobroma Grandiflorum Schum
dc.subjectTinplate Food Packaging.
dc.subjectCorrosão
dc.subjectAnálise Sensorial
dc.subjectTheobroma Grandiflorum Schum
dc.subjectEmbalagem De Alimentos De Folha De Flandres.
dc.titleFood-packaging Interaction On The Stability Of Canned Sweetened Cupuaçu ( Theobroma Grandiflorum Schum.) Puree
dc.titleInteração Embalagem-alimento Sobre A Estabilidade De Doce De Cupuaçu (theobroma Grandiflorum Schum.)
dc.typeArtículos de revistas


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