Texturizado de manga. Impacto do processamento na componente do aroma

• Autor(es): Carvalho, Cláudia Yong Dias
• Data: 2014
• Identificador Persistente: http://hdl.handle.net/10400.5/6793
• Origem: Repositório da UTL
• Assunto(s): mango; gellan gum; gas chromatography; volatile compounds; flavour; food processing
• Tipo de Documento: Dissertação de Mestrado
• Idioma: Português
• Orientador(es): Alves, Vitor Delgado; Martins, Margarida Moldão

Descrição

Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia The aim of this study was the analysis of volatile compounds responsible for the flavour of a texturized mango product, namely terpenes, lactones, aldehydes and alcohols, evaluating the impact of the processing applied: thermal treatment to inactivate enzymes, texturization with gellan gum, application of an edible coating and two conservation processes. The analytical method used was gas chromatography combined with the technique of solid phase microextraction. The product under development consists in a bar of mango puree texturized using the hydrocolloid gellan gum, matching 1% of the weight of the mango puree. This percentage is composed by gellan low and high acyl, with the ratio 25/75, respectively. The product also has an edible coating, comprised by 1% of gellan gum which is formed with a 90/10 low acyl/high acyl ratio. The thermal treatment to inactivate enzymes of mango puree caused a decrease of most volatile compounds. The texturized mango puree has exhibited an ability to release the volatiles, similar to mango puree. The edible coating applied to the surface of the texturized product showed retention capacity for a small number of volatiles. The applied conservation processes, high hydrostatic pressures and thermal treatments, showed similar effects and didn’t change the volatile profile of the bar significantly. Microbiologically the product proved to be stable and both conservation treatments applied were effective in microbiological control.