Avaliação das características físico-químicas das frações de suco de abacaxi (Ananas comosus (L.)) obtido por arraste a vapor

Abstract

Pineapple juice is an unfermented, undiluted beverage obtained from the edible part of the pineapple (Ananas comosus (L.)), through an appropriate technological process. The method of steam extraction is a viable alternative for small producers, to obtain organic juice, reuse of seasonal fruits that would be discarded, an alternative to unsuitable fruit for sale in nature, such as bruised fruits and even fruits Will not be exported because they are not in the desired pattern. The objective was to evaluate the physico-chemical characteristics of the fractions of pineapple juice obtained by the steam-drag method. Juice was extracted from five different pineapple fractions: kernel, pulp, peel, pulp + kernels and whole pineapple. Color, viscosity, Brix, titratable total acidity (ATT), ratios (° Brix / ATT), pH, yield and sedimentation were performed. The pineapples showed an average yield of 58% of pulp, 8% of crust and 34% of bark. For the color analysis, the results are similar in the parameters of L * and a *, and for b *, C and Hue, there was variation among the samples. They were viscous, acidic, have sweet characteristics and significant difference in sedimentation between the samples in the two evaluated times. It was observed that it is feasible to use the steam-drag method for extraction of natural juice, and the juice fractions presented characteristics acceptable to the consumer.