Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2016-03-29T21:33:58Z No. of bitstreams: 1 JoseBarrosDaSilva_TESE.pdf: 1426605 bytes, checksum: 55de9dd327c246227a25fa3c01549654 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2016-03-30T20:04:36Z (GMT) No. of bitstreams: 1 JoseBarrosDaSilva_TESE.pdf: 1426605 bytes, checksum: 55de9dd327c246227a25fa3c01549654 (MD5) / Made available in DSpace on 2016-03-30T20:04:36Z (GMT). No. of bitstreams: 1 JoseBarrosDaSilva_TESE.pdf: 1426605 bytes, checksum: 55de9dd327c246227a25fa3c01549654 (MD5) Previous issue date: 2014-06-30 / Considerando a biodiversidade vegetal do Nordeste brasileiro, cujos componentes podem estar inseridos em sistemas de produ??o sustent?vel, o juazeiro (Ziziphus joazeiro Mart.) desponta como uma possibilidade de aproveitamento do seu fruto. O presente estudo apresenta como objetivos caracterizar o fruto do juazeiro sob o aspecto f?sico, f?sico-qu?mico e qu?mico e avaliar a sua conserva??o por fermenta??o l?ctica espont?nea, sob a influ?ncia dos cloretos de s?dio, c?lcio e pot?ssio. Conforme a legisla??o, hortali?a acidificada por fermenta??o ? aquela submetida ? fermenta??o l?tica de forma a atingir o pH do produto final igual ou menor a 4,5. Os resultados da caracteriza??o f?sica, f?sicoqu?mica e qu?mica do fruto do juazeiro maduro mostrou as potencialidades desta esp?cie para o processamento agroindustrial. O rendimento da parte comest?vel (91,83%), teor de s?lidos soluveis (18,98? Brix), acidez titul?vel (0,14% em ?cido c?trico), pH (5,30) e a sua composi??o, fracionada, em umidade (79,01%), prote?nas (2,01%), lip?dios (0,52%), carboidratos (17,59%), fibra, cinzas (0,76%) e os seus minerais foram compat?veis com o perfil caracter?stico das frutas, favorecendo, portanto, o desenvolvimento da fermenta??o l?ctica espont?nea. O pH m?nimo e a acidez titul?vel m?xima observados no processo de fermenta??o, sob a influ?ncia das misturas dos sais (NaCl, NaCl2 e KCl), variaram entre os valores de 3,4 a 3,7 e de 0,54 a 0,95 (% em ?cido l?ctico), respectivamente. O perfil da fermenta??o l?ctica do fruto do juazeiro em salmoura, a qualidade microbiol?gica do fermentado e o resultado da an?lise sensorial preliminar das conservas elaboradas, respaldaram a aplica??o da avalia??o sensorial junto ao consumidor, especificamente, da conserva derivada do fruto fermentado na presen?a do cloreto de s?dio, em acordo com as t?cnicas tradicionais de fermenta??o l?ctica de vegetais. Os resultados da avalia??o sensorial realizada com 100 consumidores (provadores) revelaram um ?ndice de aceita??o igual a 78% da conserva. Apesar de restri??es ? aceita??o sensorial das conservas fermentadas sob a influ?ncia de sais (CaCl2 e KCl) substitutos do cloreto de s?dio, estas apresentaram perspectivas de equil?brio entre a otimiza??o das misturas, a seguran?a sanit?ria dos produtos e a conscientiza??o do consumidor no sentido de preferir um produto mais saud?vel com teor de s?dio reduzido. / Considering the plant biodiversity in the Brazilian Northeast, whose components can be inserted into sustainable production systems, the jujube (Ziziphus joazeiro Mart.) emerges as to recovery of its fruit. The present study has as objective to characterize the fruit of the jujube under the physical, physicochemical and chemical approach and assess its conservation by spontaneous lactic fermentation under the influence of chloride, sodium, calcium and potassium. According to the legislation, vegetable acidified by fermentation that is subjected to lactic acid fermentation in order to achieve a final product pH less than or equal to 4.5. The results of the physical, chemical and physico-chemistry of ripe fruit jujube showed the potential of this species for agro-processing. The yield of edible portion (91.83%), soluble solids content (18,98? Brix), titratable acidity (0.14% citric acid), pH (5.30) and its composition, divided in moisture (79.01%), protein (2.01%), lipids (0.52%), carbohydrate (17.59%), fiber, ash (0.76%) and its minerals were consistent with the characteristic profile fruits, thus favoring the development of spontaneous lactic fermentation. The minimum pH and titratable acidity observed maximum in the fermentation process under the influence of mixtures of salts (NaCl and KCl NaCl2) values ranged from 3.4 to 3.7 and from 0.54 to 0.95 (% lactic acid), respectively. The profile of the lactic fermentation of fruit of jujube in brine, fermented microbiological quality and the result of analysis of primary sensory prepared preserved, the application of endorsed by the consumer sensory evaluation, more particularly, derived from fermented fruit preserved in the presence of chloride sodium, in accordance with the traditional techniques of lactic fermentation of vegetables. The results of sensory evaluation conducted with 100 consumers (tasters) revealed an acceptance rate equal to 78% of the preserve. Despite restrictions on the sensory acceptability of fermented under the influence of salts (KCl and CaCl2) substitutes sodium chloride, preserved these perspectives presented to balance the optimization of mixtures, health product safety and consumer awareness towards prefer a more healthy product with reduced sodium content.