Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2016-08-02T14:52:41Z No. of bitstreams: 1 2009 - Lenice Freiman de Oliveira.pdf: 1796223 bytes, checksum: 2c533d1f95fac225d1b2ee2e9730fb60 (MD5) / Made available in DSpace on 2016-08-02T14:52:41Z (GMT). No. of bitstreams: 1 2009 - Lenice Freiman de Oliveira.pdf: 1796223 bytes, checksum: 2c533d1f95fac225d1b2ee2e9730fb60 (MD5) Previous issue date: 2009-07-28 / OLIVEIRA, Lenice Freiman of. Effect of the parameters of the process of jackfruit dehydration (Artocarpus heterophyllus, Lam.) about the properties chemistries, physicalchemistries and the sensorial acceptance. Serop?dica: UFRRJ, 2009. 121p. Thesis (Doctorate in Food Science and Technology). Institute of Technology, Department of Technology of Foods, Rural Federal University of Rio de Janeiro, Serop?dica, RJ, 2009. Now the fruticulture occupies prominence place in the world sphere, so much for the nutritious value as for the importance of yours derived. A world tendency exists to the consumption of tropical fruits, that it can be attributed to the nutritional value, to the organoleptic characteristics, as well as the improvement need in the life quality of the people associate to the aspects of the health and well-being. The fruits of the jackfruit tree (Artocarpus heterophyllus Lam.) possess intense flavor and quite peculiar aroma, with sensorial attributes of frutal, sour and sweet, being quite appreciated in the Brazilian northeast and other tropical areas. Its eatable part, characterized by the pulp, it is almost consumed in its totality under in natura form for the most several layers of the population, what takes to a high index of loss in the powder-crop, carting damage for the producers. Being like this, the objectives of this work went evaluate technologically to jackfruit in natura, to elaborate a new product applying the dehydration process for 50 oC, 60 oC and 70 oC and to study the chemical, physical-chemistries and sensorial properties of the obtained products. To identify the compositions volatile present, technique of extraction of the headspace was used and the obtained extracts were negotiated and analyzed by gaseous chromatography and spectrometry of masses. The carotenoids and the sugars were appraised for HPLC. Analyses of centesimal composition and sensorial analysis were still accomplished. The global results obtained through the methodology of answer surface indic ated as conditions adapted to the process of jackfruit dehydration: temperatures of 70 ?C for matter evaporate, ashes, fat and hidratos of carbon, 55 ?C for proteins, 61 ?C for total carotenoids, ?-carotene and equivalent retinol, 60 ?C for sucrose. For the retention of the volatile compositions and sensorial acceptance the most appropriate temperatures were 50 and 60 ?C. It can be ended like this that the jackfruit in natura or dehydrated it is a source of nutritious important to the human nutrition, such as: ashes, proteins, hidrats of carbon, carotenoids, ?-carotene, equivalent retinol and sugars. Its consumption can complement the requirements nutritions, providing the benefits mainly for the population of low income of the tropical areas. / OLIVEIRA, Lenice Freiman de. Efeito dos par?metros do processo de desidrata??o de jaca (Artocarpus heterophyllus, Lam.) sobre as propriedades qu?micas, f?sico-qu?micas e a aceita??o sensorial. 2009. 121p. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2009. Atualmente a fruticultura ocupa lugar de destaque na esfera mundial, tanto pelo valor aliment?cio como pela import?ncia de seus derivados. Existe uma tend?ncia mundial ao consumo de frutas tropicais, que pode ser atribu?da ao valor nutricional, ?s caracter?sticas organol?pticas, bem como a necessidade de melhoria na qualidade de vida das pessoas associado aos aspectos da sa?de e bem-estar. Os frutos da jaqueira (Artocarpus heterophyllus Lam.) possuem sabor e aroma intensos e bastante peculiares, com atributos sensoriais de frutal, azedo e doce, sendo bastante apreciados no nordeste brasileiro e outras regi?es tropicais. Sua parte comest?vel, caracterizada pela polpa, ? consumida em sua quase totalidade sob forma in natura pelas mais diversas camadas da popula??o, mais a alta perecibilidade leva a um ?ndice elevado de perda na p?s-colheita, acarretando preju?zos para os produtores. Sendo assim, os objetivos deste trabalho foram determinar os efeitos dos par?metros do processo de desidrata??o (temperatura de desidrata??o e umidade final do produto) sobre as propriedades qu?micas, f?sico-qu?micas e aceita??o sensorial de jaca (Artocarpus heterophyllus, Lam.) desidratada. Para identificar os compostos vol?teis presente, usou-se t?cnica de extra??o do headspace e os extratos obtidos foram tratados e analisados por cromatografia ga sosa e espectrometria de massas. Os caroten?ides e os a??cares foram avaliados por HPLC. Ainda foram realizadas an?lises de composi??o centesimal e an?lise sensorial. Os resultados globais obtidos atrav?s da metodologia de superf?cie de resposta indicaram como condi??es adequadas ao processo de desidrata??o de jaca: temperaturas de 70 ?C para mat?ria seca, cinzas, lip?deos e carboidratos, 55 ?C para prote?nas, 61 ?C para caroten?ides totais, ?-caroteno e retinol equivalente, 60 ?C para sacarose. Para a reten??o dos compostos vol?teis e aceita??o sensorial as temperaturas mais adequadas foram 50 e 60 ?C. Assim, pode-se concluir que a jaca in natura ou desidratada ? uma fonte de nutrientes importantes ? nutri??o humana, tais como: prote?nas, carboidratos, caroten?ides totais, ?caroteno, retinol equivalente e a??cares. Seu consumo pode complementar os requisitos nutricionais, proporcionando os benef?cios principalmente para a popula??o de baixa renda das regi?es tropicais.