TY  - JOUR
T1  - Effect of Heat Treatment on Microbiological Properties of Mixed Tropical Fruits Nectars
AU - Morais Ribeiro da Silva, Larissa AU - Arraes Maia, Geraldo AU - Leonia da Costa Gonzaga, Maria AU - Henrique Machado de Sousa, Paulo AU - Altina Teixeira de Figueiredo, Evania 
JO  - Journal of Food Technology
VL  - 9
IS  - 4
SP  - 124
EP  - 128
PY  - 2011
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2011.124.128
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2011.124.128
KW  - Brazil
KW  -acerola pulp
KW  -acidity
KW  -microbiology
KW  -heat treatment
KW  -Nectars
AB  - The purpose of this research was to evaluate the effect of heat treatment on microbiological properties of mixed nectars based on cashew apple, mango and acerola. Ten different formulations were prepared according to simplex centroid design and subjected to heat treatment at 90&deg;C for 1 min. Samples were collected before and after heat treatment and subjected to microbiological analysis (<I>Salmonella </I>sp., yeasts and molds, lactic acid bacteria and coliforms at 35 and 45&deg;C). The mixed nectars were tested regarding to pH and acidity, concerning the relationship between the proportions of pulp and its influence on these results. The pasteurized product presented lower counts of lactic acid bacteria yeasts and molds and all the samples showed no coliform counts and absence of Salmonella 25 g. The formulations with high proportions of acerola pulp showed lower pH and higher acidity butthere was nodirect relationship with the results obtained in the microbiological analysis since, the nectars had similar values of pH and acidity.
ER  -