Desenvolvimento tecnológico de polpas refrigeradas de pêra Rocha e outros hortofrutícolas

Abstract

Consumer patterns lead the fruit and vegetable (F&V) industry to diversify processed products in which F&V pulps are included. This study aimed to develop technological strategies to the production of refrigerated Rocha pear pulps. The main quality changes leading to products rejection are rapid and excessive colour changes and microbial outgrowth. Optimization of pear pulp mixes with different F&V (apple, pineapple, beetroot, carrot and pumpkin up to 50%) was one of the technical solutions used to promote the oxidative stability and sensorial acceptance in regard to the raw material characteristics used in the mix. Pulp formulations in which pineapple and beetroot were used had higher sensorial scores and bioactive contents (p<0,05) than the 100% pear pulps. The shelf-stability and sensory acceptance of the pear:beetroot pulp were further increased by the incorporation of strawberry and lemon juice. In the optimized pulp formulations, F1 (50% pineapple) e F2 (4% beetroot:30% strawberry:1,5% lemon juice), the effects of pasteurization and refrigerated storage (5 ⁰C) proved to be of utmost importance to the prevention of oxidative reactions and microbial control during a 30-day period. The obtained pulps also revealed high sensory acceptance levels and increased bioactive value in regard to 100% Rocha pear pulps