Desenvolvimento e aplicação de coberturas comestíveis a base de amido de arroz com adição de extrato de pitanga em maçã minimamente processada

Abstract

Minimally processed fruits and vegetables continue their post-harvest metabolic process, especially when subjected to cutting. The use of modified atmosphere, suitable packaging combined with low storage temperatures can slow such metabolic processes while maintaining the sensory quality and microbiology, thereby increasing the shelf life of minimally processed products. The objective of this work was to study the influence of the starch-based coating, using the pitanga extract as a basis for confection of the solutions and later to evaluate physico-chemical and sensorial parameters of minimally processed apple (Malus domestic, B.) of the variety Gala, coated with rice starch-based coating, gelatin and cherry extract, stored at temperatures of 5 ° C. The evaluation was performed every two days, during seven days of storage, through analysis. The results of the physical-chemical analyzes carried out during the storage days showed that the loss of mass, as well as the pH, did not show a significant difference during the storage period at temperatures of 5ºC. The color of the samples expressed by the parameters L *, a *, b *, total color difference (ΔE), presented differences due to the fast darkening of the control sample with the others during storage, the sample 12.5% extract of pitanga obtained the highest notes for acceptability stored at 5 ° C.