Resumo

MILLAN, Elizabeth; RESTREPO, Luz Patricia  e  NARVAEZ, Carlos Eduardo. Effect of blanching and speed of freezing and de-icing on the quality of frozen pulp of arazá (Eugenia stipitata Mc Vaught). Agron. colomb. [online]. 2007, vol.25, n.2, pp.333-338. ISSN 0120-9965.

The effects of blanching, freezing speed, and de-icing speed on the ascorbic acid contents, liquid retention capacity, some properties related to the texture and acidity of frozen pulp of arazá were evaluated. Physicochemical analyses were performed before and after 15 days of the pulp freezing procedure. The best treatment to conserve a good quality of arazá fruit pulp consisted in pulp blanching during 7 min, that was then quick frozen with liquid nitrogen and de-iced at low speed. This kind of treatment provided not only a minor degradation of ascorbic acid, but also low changes in functional characteristics, such as retention of pulp liquid, viscosity, firmness, cohesiveness and consistency.

Palavras-chave : ascorbic acid; drip-loss; texture; conservation.

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