Avaliação da vida de prateleira de suco de abacaxi adicionado de polpa de yacon, vitamina C e goma xantana

Abstract

The development of functional foods is growing expansion supported by market needs and supported by scientific evidence to believe in the development of different foods. One such market potential segments is the development of drinks ready for consumption, coupled by factors such as the use of components, such as the addition of yacon pulp due to their beneficial properties such as the high amount of inulin-type fructan and fructooligosaccharides in its structure. So, for the commercialization of new products, the food degradation study is an important tool for prediction of its life. accelerated tests that allow for a reduced time to estimate shelf life by subjecting various samples to a series of tests at different storage conditions over a period of time until the acceptance limit for this are used. Therefore, the objective was to develop a pineapple juice added yacon pulp, vitamin C and xanthan gum, and evaluate their shelf life through physical, chemical and microbiological analysis. Thus, the juice samples were stored for 30 days at temperatures of 7, 23, and 37 ° C. With the analysis it was observed that the parameters of vitamin C, pH, soluble solids and colorimetric significant changes with variations in time and temperature. However, the features that most influenced the quality of the product were as vitamin C and color combinations, with that, the regression analysis was performed by checking that the degradation of vitamin C followed the kinetic model of the first order and the color change set If the best model of order zero. A life of 70 days was estimated shelf for pineapple juice added yacon pulp, vitamin C and xanthan gum, to 7 ° C using the concentration of vitamin C as a quality parameter.