Avaliação da vida de prateleira de suco de abacaxi adicionado de polpa de yacon (Smallanthus sonchifolius)

Abstract

As a result of urbanization the time devoted to food is increasingly scarce, resulting in an increase in the index of common diseases of life everyday. In view of this, the population has been seeking for better qualities of life, contributing factor to the food industry innovate the market through healthy products. Among the products on the rise are ready-to-drink juices, which besides the taste, also have functional properties desirable due to the presence of vitamins, minerals, phenolics, fructans and carotenoids in its composition. This nutritional appeal is potentiated by adding yacon pulp, root that contains large amount of inulin and fructooligosaccharides, which behave like dietary fiber conferring health benefits, especially in diabetic people. Consequently, the marketing of this new product are studies of importante features regarding the kinectics of degradation of this juice during storage for the maintenance and estimated shelf life, essential for quality assurance. Therefore, the present work had as objective to draw up a pineapple juice added yacon pulp, check the acceptance of this new product and its shelf life through accelerated tests. First was the acceptance of six formulations of the juice and, from the more accepted, the study of shelf life as the physico-chemical and microbiological parameters, for a period of 30 days storage at temperatures of 7, 23 and 37 °C. Sensory analysis indicated the formulation containing 60% pineapple pulp, yacon 8% of pulp and 32% water, as the most accepted in the issues of color, flavor, texture and overall note. This remained within permitted by legislation to the physicochemical and microbiological parameters throughout the store. With the results of the physical-chemical analysis can determine the kinetic parameters of the reaction and with these estimate the shelf life for accelerated testing. As the parameters of vitamin C, pH, total soluble solids and total acidity showed significant adjustment (p < 0,05) for the interaction time versus temperature, regression analysis, in which the first-order kinetic model performed best fit to the data of all parameters. However, the degradation of vitamin C was chosen for the estimation of shelf life for involve greater loss of quality of the product by its nutritional factor. This informed andthe value of 3.4 kcal.mol-1 and Q10 of 1.24, resulting in an estimated 19 days of shelf to the stored product to 7 °C, similar to the value of products with same features marketed currently.