Resumen

NARVAEZ-CUENCA, Carlos-Eduardo; SILVA-BUSTOS, Kelly-Johanna  y  RESTREPO-SANCHEZ, Luz-Patricia. Efecto del procesamiento térmico en combinación con sacarosa en el contenido de vitamina C, fenoles totales, actividad antioxidante y características sensoriales durante el almacenamiento de puré de arazá congelado (Eugenia stipitata McVaugh). Agron. colomb. [online]. 2015, vol.33, n.2, pp.212-219. ISSN 0120-9965.  https://doi.org/10.15446/agron.colomb.v33n2.48673.

The effects of a 80°C, 1 minute thermal treatment (H treatment) and of the same treatment combined with sucrose (SH treatment) on the chemical and sensory qualities of arazá purée were evaluated during 4 months of storage at -20°C. For the control, an untreated sample (C) was included. The chemical qualities evaluated were vitamin C content, total phenolic compounds (TPC), and antioxidant activity (AoA), which were measured with the ferric reducing ability of plasma (FRAP), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH), while a trained panel was used for the sensory quality evaluation. After 4 months of frozen storage, SH was more effective than H at controlling the loss of chemical quality. SH provided a similar FRAP-AoA (89%) and vitamin C content (87%), as well as a higher TPC (145%), ABTS-AoA (272%), and DPPH-AoA (115%), when compared to C before frozen storage. The total sensory qualities in both the SH purée (15±1) and the H purée (16±1) after 4 months at -20°C were comparable to those of the C purée before the frozen storage (18±2). Therefore, using sucrose combined with a thermal treatment and subsequent frozen storage preserves the chemical and sensory qualities of arazá purée.

Palabras clave : thermal treatment; tropical fruit; combined methods; Amazonian fruit.

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