Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

Soursop (Annona muricata L.) is a fruit present in different tropical regions of the world and whose edible part of the fruit corresponds to about 70% of the total mass composition. This fruit, besides presenting pleasant and striking flavor and aroma, is rich in antioxidant compounds and soluble and insoluble fibers. Enzymes are proteins, which act as catalysts for chemical reactions, essential for the metabolic system of all living organisms and that have increasingly recurrent use in various industrial branches, especially the food industries. The present work aimed to evaluate the effect of the concentration of cellulase Viscozyme L. (0.01 to 0.09% v.w-1), temperature (30 to 60°C) and reaction time (30 min to 120 min) on the color and turbidity of hydrolyzed soursop pulp with the aforementioned commercial cellulase. To determine the intensity of color (I), tonality (T) and percentage of yellow color (%Yellow), absorbance readings were performed at wavelengths of 420, 520 and 620 nm and, for the determination of turbidity, the transmittance at 660 nm was evaluated. After the enzymatic treatment of the pulps, it was observed that the values of I, T and %Yellow were not directly influenced by the independent experimental variables, however the percentages of transmittance at 660 nm were clearly lower in the samples with 0.01% v.w-1 of Viscozyme L., and did not present significant differences in most hydrolyzed samples with 0.05 and 0.09% v.w-1 of this enzyme, indicating that the increase, from 0.01 to 0.05% v.w-1, provided a reduction in turbidity of soursop hydrolyzed pulps. Thus, the addition of Viscozyme L. in a concentration of 0.05% v.w-1, would be effective for the hydrolysis of insoluble fiber of soursop pulp, providing greater utilization of the nutrients of this fruit for later applications.