Efeito do branqueamento na qualidade da polpa do Açaí (Euterpe precatoria Mart.)

Abstract

The acai pulp produced in a craft market in the large center in northern Brazil, have serious problems with regard to conservation, this fact is linked to the management practices used on hit from harvest to processing, thus this study aims to improve process of obtaining the açaí (Euterpe pecatoria Mart), using the bleaching of the fruit as an alternative technology. The effect of temperature and time of blanching was assessed on the pulp of acai obtained in laboratory scale with a factorial experiment with six treatments (60 and 70 O C x 20,40 and 60 seconds) and a control in a randomized design with three repetitions. The pulps were analyzed for total solids, anthocyanins, peroxidase activity and acidity, pH, mesophilic at 35 O C, coliform organisms, filamentous fungi and yeast. Analyzing the results of the experiment were selected two treatments were compared to control as to yield gravity; chernical composition and sensory attributes of a characteristic and acceptability, the pulp of acai. The bleaching of pulp concentrated constituents causing an increase in acidity and pH reduction as we increased the temperature and time. The anthocyanins were lost, but no significant charm that has been shown to increase peroxidase activity compared to control. As for the initial microbial load was observed that treatments with 70 O C showed the greatest reductions above 99% for mesophyll at 35 O C and filamentous füngi and yeasts and 97% for thermotolerant colifoms. The data indicated that the treatments 70 to 40 O C and 60 seconds were the best treatments. When compared with controls was observed that it was observed that the bleaching caused a reduction in pumping - capacity of the solids of the fniits of 9.5 and 20.9% for treatrnent 70 O C for 40 and 60 respectively, tliese values are consistent with The composition of the pulps obtained, where the control hâs the highest value of income also shows the highest levels of total solids (lipids, protein, carbohydrates), followed by 70 O C treatments for 40 and 60, thereby reducing the energy value of the pulps, was not observed changes in the characteristic profile and acceptability of the pulp obtained. We can conclude that the bleaching of the fmit of the acai is a viable alternative to improve the quality of açaí.