Determination of nutrition value and microbiological stability of reinetada
DOI:
https://doi.org/10.25746/ruiips.v7.i1.18285Abstract
Reineta small-caliber apples can be sent for processing in the food industry, with an economic vaorization of the product. This study aimed to determine the nutritional value and stability of a new product, reinetada, produced in the Colares region. Three independent production batches were analyzed by determining the moisture, lipids, saturated fatty acids, carbohydrates, sugars, crude fiber, proteins, salt, ash and calorific value of the product and evaluating total mesophilic microorganisms, osmotic fungi or osmotolerant and spores of sulfite reducing clostridia. The analyzed samples showed, per 100 g of product, 1181 KJ / 258 Kcal, <0.1 g of lipids and saturated fatty acids, 64.6 g of carbohydrates, 60.3 g of sugars, 0.4 g of fiber, 0.1 g of proteins, 0.04 g of salt, 34.9 g of water and 0.13 g of ash. In the microbiota, after 6 months of production, no fungal populations or the presence of sulfite clostridium spores were observed, despite the total mesophyll population varied between 1.3 log u.f.c./g and 3.7log u.f.c./g; the results support the microbiological stability of the new product up to six months (<4 log u.f.c./g).
Keywords: Microbiological stability, Nutrition value, Reinetada
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