Elaboration and physico-chemical, microbiological and sensory characterization of Jambu (Spilantes oleraceae L.) dehydrated

Authors

  • Denize Cristine Rodrigues de Oliveira Universidade Federal do Rio de Janeiro
  • Eveline Kássia Braga Soares Universidade Federal do Rio de Janeiro.
  • Hugo Rangel Fernandes Universidade Federal do Rio de Janeiro.
  • Luciane do Socorro Nunes dos Santos Brasil Universidade do Estado do Pará

Keywords:

Vegetable, drying, conservation

Abstract

The dehydration of vegetables is a promising market and vaguely explored by companies in Brazil. This research aimed to dehydration, characterization of Jambu (Spilantes oleracea L.) and preparation of garlic paste (Allium sativum L.) seasoned with Jambu. For this purpose, the vegetable was dehydrated by drying process with forced air circulation greenhouse, increasing the useful life of the final product. The dehydration process led to a percentage increase in the concentration of physico-chemical parameters, indicating the preservation of vegetable nutritional quality. After drying, were performed physico-chemical analysis, such as carbohydrates, proteins, lipids, ash, crude fiber and moisture, microbiological and sensory analysis. The dehydrated jambu showed 1.83% fat, 23.92% protein, 8.83% moisture and 16.07% fiber. Microbiological results showed that jambu presented values within established by legislation. Thus, it appears that the drying of Jambu is viable both in terms of nutrition as it relates to the preservation and useful life of the vegetable. Sensory analysis of garlic paste seasoned with Jambu showed that there was a percentage of satisfactory acceptability , since it 53% of tasters showed interest in purchasing the product.

Author Biographies

Denize Cristine Rodrigues de Oliveira, Universidade Federal do Rio de Janeiro

Tecnóloga em Alimentos pela Universidade do Estado do Pará. Mestre em Engenharia Agrícola pela Universidade Estadual de Campinas. Doutoranda em Ciência de Alimentos pela Universidade Federal do Rio de Janeiro.

Eveline Kássia Braga Soares, Universidade Federal do Rio de Janeiro.

Tecnóloga em Alimentos pela Universidade do Estado do Pará. Mestre em Engenharia Agrícola pela Universidade Estadual de Campinas. Doutoranda em Nutrição pela Universidade Federal do Rio de Janeiro.

Hugo Rangel Fernandes, Universidade Federal do Rio de Janeiro.

Tecnóloga em Alimentos pela Universidade do Estado do Pará. Mestre em Engenharia Agrícola pela Universidade Estadual de Campinas. Doutoranda em Ciência de Alimentos pela Universidade Federal do Rio de Janeiro.

Luciane do Socorro Nunes dos Santos Brasil, Universidade do Estado do Pará

Graduação em Química Industrial pela Universidade Federal do Pará (1996) e mestrado em Química pela Universidade Federal do Pará (1999). Atualmente é professora assistente da Universidade do Estado do Pará e professora do Centro Universitário do Estado do Pará.

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Published

2014-01-30

How to Cite

Oliveira, D. C. R. de, Soares, E. K. B., Fernandes, H. R., & Brasil, L. do S. N. dos S. (2014). Elaboration and physico-chemical, microbiological and sensory characterization of Jambu (Spilantes oleraceae L.) dehydrated. Scientia Plena, 10(1). Retrieved from https://scientiaplena.emnuvens.com.br/sp/article/view/1587

Issue

Vol. 10 No. 1 (2014): January/Janeiro 2014

Section

Articles

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