Stability of conventional umbu-caja jams during storage under ambient conditions

作者：de Oliveira Emanuel N A^*; Santos Dyego da C; Rocha Ana P T; Gomes Josivanda P; da Silva Wilton P

来源：Revista Brasileira de Engenharia Agricola e Ambiental, 2014, 18(3): 329-337.

• Spondias spp.
• storage
• shelf-life

The objective was to study the physical and chemical stability of conventional umbu-caja (Spondias spp.) jams during storage for 180 days under ambient conditions. The jams were formulated through a factorial experimental design 22 with 2 experiments at the center point, resulting in 6 experiments, varying concentrations of sucrose (50, 55 and 60%) and pectin of high content of methoxylation (0.5; 1.0 and 1.5%). The formulations were heated and concentrated in open pan until it reached total soluble solids content of approximate to 65 degrees Brix, bottled in clear glass containers and stored at mean temperature and humidity of 23.25 degrees C and 81%, respectively, performing physical and chemical analysis at every 30 days storage. According to the results, the storage of jams promoted significant increase in pH, total soluble solids (degrees Brix), ratio (total soluble solids and total acidity), firmness and adhesiveness and significant reductions in data of water activity, total acidity, lightness (L-star), intensity of yellow (+b(star)), hue angle (h(star)) and chroma (c(star)). A tendency was found toward stabilization of values of moisture content and total solids in most experiments, whereas the intensity of red (+ a(star)) tended to increase in most jams.

• 出版日期2014-3