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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.
| Identifer | oai:union.ndltd.org:IBICT/oai:repositorio.ufrn.br:123456789/20123 |
| Date | 30 June 2014 |
| Creators | Silva, Jos? Barros da |
| Contributors | 31482015404, http://lattes.cnpq.br/2959800336802498, Silva, Djalma Ribeiro da, 13893734449, http://lattes.cnpq.br/2791074318745945, Assis, Cristiane Fernandes de, 03143301600, http://lattes.cnpq.br/0034694007210837, Santos, Kl?cia Morais dos, 00836353439, http://lattes.cnpq.br/7924455214362992, Queiroga Neto, Vicente, 20277059453, http://lattes.cnpq.br/4194773874506263, Moura, Maria de F?tima Vit?ria de |
| Publisher | Universidade Federal do Rio Grande do Norte, PROGRAMA DE P?S-GRADUA??O EM QU?MICA, UFRN, Brasil |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/doctoralThesis |
| Source | reponame:Repositório Institucional da UFRN, instname:Universidade Federal do Rio Grande do Norte, instacron:UFRN |
| Rights | info:eu-repo/semantics/openAccess |
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