Processamento, características físico-químicas e sensoriais de picles de Cubiu (Solanum sessiliflorum Dunal).
The cubiu (Solanum sessiliflorum Dunal) is a typical Amazon fruit featuring pulp with high-yielding, acid flavor, yellow color and rich in pectin. Thus, the objective of this work was to evaluate the use of the mesocarp of cubiu to produce pickles testing the effect of different formulations of l...
| Autor principal: | Cruz, Raydson Pires da |
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| Grau: | Dissertação |
| Idioma: | por |
| Publicado em: |
Instituto Nacional de Pesquisas da Amazônia - INPA
2020
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/5348 http://lattes.cnpq.br/0666836282927793 |
| Resumo: |
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The cubiu (Solanum sessiliflorum Dunal) is a typical Amazon fruit featuring pulp with
high-yielding, acid flavor, yellow color and rich in pectin. Thus, the objective of this
work was to evaluate the use of the mesocarp of cubiu to produce pickles testing the
effect of different formulations of liquid medium on the sensory attributes of the
products. The ripe fruits from the experimental station of the Ariau belonging to the
National Research Institute of the Amazon (INPA) went through the wash, Peel, cut
and remove the core. The sliced mesocarp was packaged in glass, added the
covering liquid, subjected to the heat treatment by soaking for 15 minutes in boiling
water (± 95° C). In the experiment used the liquid medium composed of water,
vinegar, sucrose, sodium chloride and condiments, which presented various
concentrations corresponding to four treatments. Sensory analysis was employed a
group of 33 untrained tasters, who through the hedonic scale structured seven points
assessed the attributes color, aroma, flavor, texture and overall acceptance. No
significant difference was observed among treatments. The attribute that received
highest score was the color and the opposite occurred with aroma and flavor. All
counts measured in sensory analysis obtained approval above 70% and the
formulation with lower concentration of vinegar received higher grades. |