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Processamento mínimo de tubérculos de batata de baixo valor comercial

Horticultura brasileira, 2012-06, Vol.30 (2), p.258-265 [Peer Reviewed Journal]

ISSN: 0102-0536 ;EISSN: 0102-0536 ;DOI: 10.1590/S0102-05362012000200013

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  • Title:
    Processamento mínimo de tubérculos de batata de baixo valor comercial
  • Author: Lovatto, Marlene T ; Bisognin, Dilson A ; Treptow, Rosa de O ; Storck, Lindolfo ; Gnocato, Francisco S ; Morin Junior, Glademir
  • Is Part Of: Horticultura brasileira, 2012-06, Vol.30 (2), p.258-265
  • Description: Foram testados diferentes métodos para controlar o escurecimento de tubérculos de batata de baixo valor comercial para o mercado fresco e prolongar a vida de prateleira do produto minimamente processado. Uma mistura de tubérculos de duas cultivares de batata com diâmetro entre 30 e 45 mm, de baixo valor comercial para o mercado fresco, foram minimamente processados, submetidos a tratamentos à base de metabissulfito de sódio, ácido ascórbico e branqueamento, embalados e armazenados a 5ºC. Os tubérculos minimamente processados foram avaliados quanto ao pH, acidez titulável, teor de vitamina C, cor, aparência, textura, sabor e intenção de compra aos 0, 5, 10 e 15 dias de armazenamento. Os valores intermediários e aceitáveis para os atributos aparência, sabor e textura eram esperados e estão conformes com a matéria-prima utilizada. Tubérculos de batata de baixo valor comercial para o mercado fresco podem ser aproveitados para a elaboração de produtos minimamente processados, com boa aceitação até o quinto dia de armazenamento a 5ºC. A manutenção da vida de prateleira dos tubérculos minimamente processados de batata depende da aplicação do metabissulfito de sódio. Different methods of browning control were evaluated for potato tubers with low commercial value to the fresh market and to increase the shelf life period of the minimal processed product. A tuber blend of two potato cultivars, with diameters between 30 and 45 mm and low commercial value to the fresh market, was minimally processed. Tubers were immersed in the treatment solutions of sodium metabisulfite, ascorbic acid and bleaching. Treated tubers were packaged and stored at 5ºC for evaluations. The evaluations were pH, titratable acidity, vitamin C, color, appearance, texture, taste and purchase intention at 0, 5, 10, and 15 days of storage. The results of appearance, flavor and texture varied from acceptable to intermediate values and they were in agreement with the heterogeneity of the processed tubers. Potato tubers with low commercial value to the fresh market are suitable for the elaboration of minimal processed products of good acceptance until the fifth day of storage at 5ºC. The treatment with sodium metabisulfite is required to keep a desirable shelf life period.
  • Language: English
  • Identifier: ISSN: 0102-0536
    EISSN: 0102-0536
    DOI: 10.1590/S0102-05362012000200013
  • Source: GFMER Free Medical Journals
    Alma/SFX Local Collection
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