%0 Journal Article
%T Conserva£¿£¿o do a£¿a¨ª pela tecnologia de obst¨¢culos
%A Alexandre
%A Deise
%A Cunha
%A Rosiane L.
%A Hubinger
%A M¨ªriam D.
%J Ci¨ºncia e Tecnologia de Alimentos
%D 2004
%I Sociedade Brasileira de Ci¨ºncia e Tecnologia de Alimentos
%R 10.1590/S0101-20612004000100021
%X the study of preservation process of the assai pulp through the application of hurdle technology was done by the application of the following preservation factors: reduction of ph at about 3.5 by the addition of 0.5% w/w of citric acid, thermal treatment (82.5¡ãc for 1 min), reduction of the water activity by the addition of sucrose (10, 25 and 40% w/w) and addition of potassium sorbate (0.075 and 0.15% w/w). a full factorial experimental design was used in the elaboration of the formulations of the product, that were stored at 25¡ãc in the absence of light for 5 months. the formulations 1, 2 and 8 were discarded sensorially before 3 months storage. besides, the formulations 2 (40%w/w of sucrose), 4 (40%w/w of sucrose and 0.15%w/w of potassium sorbate) and 5 (25%w/w of sucrose and 0.075%w/w of potassium sorbate) showed a good overall acceptability shelf-life time of 5 months.
%K assai
%K hurdle technology
%K preservation.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0101-20612004000100021&lng=en&nrm=iso&tlng=en