Development and stability of candy in soursop mass

Authors

DOI:

https://doi.org/10.5902/2179460X43168

Keywords:

Annona muricata L., Storage, Controlled atmosphere

Abstract

The objective was to develop and characterize candies in soursop mass, replacing sucrose partially with glucose syrup, and to evaluate the stability during 90 days of storage under different temperatures. Two formulations of candies were prepared with sucrose substitution by glucose syrup, as well as a standard sample with sucrose alone. They were heated and concentrated to 71 °Brix for packaging in polyethylene packages. Afterwards, the candies were stored at 10 and 20 °C in a Biochemical Oxygen Demand (BOD) incubator and 28.1 °C (ambient temperature) for 90 days. During storage, the physical-chemical analyzes were performed: water content, total solids, pH, total titratable acidity, total soluble solids, water content and activity. It wasverified that the storage conditions caused reduction of the values of water content and water activity, besides increasing the values of total solids, total soluble solids and Ratio for all samples and storage conditions. The determining factor for the stability and preservation of product characteristics was the storage temperature; Being 10 ° C the ideal temperature for a better preservation of the candies in the standard formulation and 20 ° C for the added formulations of glucose syrup.

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Author Biographies

Armando Carlos Diógenes Júnior, Instituto Federal do Rio Grande do Norte.

Técnico em Alimentos pelo IFRN, campus Pau dos Ferros-RN.

Stefanie de Freitas Almeida, Instituto Federal do Rio Grande do Norte.

Técnica em Alimentos pelo IFRN, campus Pau dos Ferros-RN.

Emanuel Neto Alves de Oliveira, Instituto Federal do Rio Grande do Norte.

Graduado em Tecnologia de Alimentos pela Faculdade de Tecnologia CENTEC - Cariri (2009). Especialista em Ensino de Química pela Universidade Regional do Cariri (2009) e em Ciência dos Alimentos pela Universidade Federal de Pelotas (2012). Mestre (2012) e Doutor (2016) em Engenharia Agrícola na Área de Concentração em Processamento e Armazenamento de Produtos Agrícolas pela Universidade Federal de Campina Grande. Possui Pós-Doutorado em Engenharia Química pela Universidade de Coimbra, Portugal (2018) na área de Tecnologia e Controle de Qualidade de Vinhos. É Professor do Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte (IFRN), lotado no Campus Pau dos Ferros/RN. Possui experiência na área de Engenharia Agrícola e Ciência e Tecnologia de Alimentos, atuando principalmente nos seguintes temas: Secagem e Armazenamento de Produtos Agrícolas, Processamento de Alimentos de Origem Vegetal e Animal, Análises Físicas e Químicas de Alimentos e Controle de Qualidade.

Pedro Victor Crescêncio de Freitas, Universidade Federal de Campina Grande

Técnico em Alimentos pelo Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte (IFRN) e discente do curso de Engenharia de Alimentos da Universidade Federal de Campina Grande (UFCG), Centro de Ciência e Tecnologia Agroalimentar campus - Pombal ? PB. Faz parte do grupo de pesquisa do Centro Vocacional Tecnológico-CVT. Atual Diretor Presidente da Empresa Júnior CONSUALI, do Curso de Engenharia de Alimentos da UFCG campus de Pombal. Coordenador de Gestão Estratégica do CREA JÚNIOR Paraíba. Monitor de da disciplina Higiene na Industria de Alimentos. Tem experiência na área de Ciência e Tecnologia de Alimentos, atuando principalmente nos seguintes temas: Processamento de Frutas Tropicais, Analises de Alimentos, Condições Higiênico Sanitárias, Aproveitamento de Resíduos Agroindustriais, Elaboração de Produtos e Bebidas Alcoólicas e não alcoólicas, tecnologia de grãos e cereais, elaboração e adequação de rótulos em alimentos.

Bruno Fonsêca Feitosa, Universidade Federal de Campina Grande

Técnico em Alimentos pelo IFRN, campus Pau dos Ferros-RN (2016). Graduando no curso de Engenharia de Alimentos pela UATA/CCTA/UFCG, campus Pombal-PB (2017.1). Foi Tutor de Aprendizagem e Laboratório (TAL) na disciplina de Análise de Alimentos (2015/16) e bolsista pelo Parque Tecnológico da Paraíba (PaqTcPB) e Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq). Atuou como membro da CONSUALI Empresa Júnior de Alimentos. Pesquisa na área de Ciência e Tecnologia de Alimentos, portando experiência em análises e controle de qualidade de alimentos, tecnologia e processamento de frutas, desenvolvimento de novos produtos e aproveitamento de resíduos agroindustriais.

Rosane Liége Alves de Souza, Instituto Federal do Rio Grande do Norte.

Possui graduação em Engenharia Química pela Universidade Federal de Campina Grande (2006) e mestrado em Engenharia Química pela Universidade Federal de Campina Grande (2008). Doutorado em Engenharia Química (2014) com área de atuação em Ciência e Tecnologia de alimentos vegetais e animais, controle de qualidade e armazenamento de produtos, compostos bioativos de frutas e análise sensorial.

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Published

2020-05-11 — Updated on 2022-01-17

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How to Cite

Diógenes Júnior, A. C., Almeida, S. de F., Oliveira, E. N. A. de, Freitas, P. V. C. de, Feitosa, B. F., & Souza, R. L. A. de. (2022). Development and stability of candy in soursop mass. Ciência E Natura, 42, e12. https://doi.org/10.5902/2179460X43168 (Original work published May 11, 2020)

Issue

Vol. 42 (2020): 40 YEARS - Anniversary Edition

Section

Chemistry

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