**1.4 Nectar**

310 Gamma Radiation

The nutritional composition of kiwifruit per 100 grams of fruit is the following: 67 calories; carbohydrates 15g; 1g of protein; 0.5g of lipid; 1g of fiber; 17g of Vitamin A; Vitamin C 80- 300mg; 0.4g of iron; calcium 26g; sodium 5.2g; 30g of magnesium; potassium 280-340g and

A recent study published by Chang et al. (2010) reveals that the kiwifruit is excellent for improves bowel function in patients with irritable bowel syndrome with constipation (IBS), characterized by preexisting functional diarrhea, ranging from normal functioning of the

Irradiation is an excellent method of food conservation, as well as reinforces the action of other applied processes for the same purpose. Irradiation satisfies completely the objectives of giving food nutritional stability, sanitary conditions and a long shelf life (EMBRARAD,

The Brazilian law follows the international recommendations suggested by the Food and Agriculture Organization (FAO); International Atomic Energy Agency (IAEA) and Codex Alimentarium (UN). Currently all standards for the use of this technology are described in Resolution No. 21. That according to this any food can be irradiated subject to compliance with the minimum and maximum dosage applied where the minimum dose should be enough to achieve the intended purpose and the maximum must to be less than that which would compromise the functional properties and/or sensory attributes of food (Oliveira,

According to the same author, food irradiation has been the subject of intense research for over forty years. International organizations such as the Food and Agriculture Organization (FAO) and World Health Organization (WHO) has been reviewed all researches about this theme and concluded that irradiated food is safe and beneficial (Ornellas; Gonçalves; Silva; Martins, 2006). Similarly, the nutritional value of irradiated foods was compared with other food processing methods, with favorable results showing that the irradiation uses are the

Treatment of fresh fruit by irradiation is performed with the primary purpose of delaying the process of ripening and decay resulting in a significant increase in shelf life of irradiated fruit. On the existence of many studies are still needed further research on the appropriate doses and the effects of radiation on the qualities of the fruit. Therefore, the application of radiation associated with cold storage can keep the quality attributes of kiwifruit adding

Investigations demonstrated that macronutrients, such as proteins and carbohydrates are relatively stable at doses of up to 10 kGy, and that micronutrients, mainly vitamins can be sensitive to any method of food conservation. The sensitivity of various types of vitamins to irradiation and other methods for food conservation is variable; vitamin C and B1 (thiamin) are the most sensitive to irradiation. In general, the process of irradiation with acceptable dose cause little chemical changes in foods, whereas the food nutritional quality is no more affected than when it is treated with other conventional methods of preservation

2011; Oliveira et. al 2011 and Modolo; Silva; Arthur, 2011).

same with common treatments or better.

value to cultivate (Levite; Santos; Foes, 2008).

(Villavicencio et. al., 1998; Wiendl 1997).

phosphorus 20-40g.

intestine and constipation.

**1.2 Food irradiation** 

2007).

Still about the context of ready-to-eat food a good option is the use of technological concepts for the production of juices. It is an alternative fast; easy and enjoyable for take fruit.

Nectar is a sweet drink non-alcoholic and non-fermented base of fruit juice in which the concentration of the pulp is at least 20 to 30% depending of the fruit.

The fruit is valued for the health benefits and contribution to improving the quality of life. The need for convenient products for the consumer market brought about the emergence of fast food chains leading consumer foods low in fiber; vitamins and minerals; rich in salt value; fat and sugar. A reflection of these eating habits was apparent by the increasing

The Effects of Gamma Radiation in Nectar of Kiwifruit (*Actinidia deliciosa*) 313

Determined and estimated as the volume in mL of NaOH require to titrate 100mL of drink to reach pH 8,2, expressed in percent of citric acid, with the drink diluted 1:10, according to

Determined according to Jacobs (1985) using oxalic acid and titrating with a dichlorobenzeneindophenol solution. Estimated based on volume in mL of the the solution of 2,6 dichlophenolindophenol used to titrate 50 mL of drink, until becoming light pink, expressed

The colorimeter Minolta CR-200 b was used, previously calibrated in White according to

Three values of chroma were evaluated: a\*, b\* and L (Figure 4). The value a\* characterizes the color from the red (+a\*) to the green (-a\*); the value b\* indicates the color from the

Fig. 4. Representation of a solid color in the space color L\* a\* b\* (Konica Minolta, 2011)

Determined using pHmeter MB-10, according to AOAC (1995).

pre-determined standards, according to (Bible and Singha, 1993).

**2.3 Title acidity** 

AOAC (1995)

**2.5 Total ascorbic acid** 

in mg ascorbic acid/100mL kiwi drink.

**2.4 pH** 

**2.6 Color** 

incidence of obesity and cardiovascular disease. Today consumers already have access to food at the same time convenient and healthy. The light processing adds to the fruit (products healthy by nature) the value of convenience. With the advancement of technology it is possible to find in the market peeled and sliced fruit or juice form with cool features ready for consumption (Demczuk Junior, 2007; Oliveira, 2011; Oliveira et. al., 2011).

The principal processed products obtained from fruits are juices and nectars (sweetened drink). In this work, a no-alcoholic sweetened drink was prepared from Kiwi, containing 50% pure juice and sugar, and ready to consume (Tocchini, 1995), which was treated with irradiation at 0.5; 1.0 and 2.0 kGy doses.

The aim of this work was to formulate a no-alcoholic sweetened drink, starting from kiwi fruits and to submit the drink to gamma radiation derived from a source of Cobalt-60, and evaluates changes in physical and chemical quality attributes cause by irradiation.
