Caracterização microbiológica e físico-química de polpas de açaí comercializadas em Barra do Garças-MT.

• Autor(a) principal: Santos, Ana Luiza Rodrigues dos
• Data de Publicação: 2020
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/1733
• topic: CNPQ::CIENCIAS DA SAUDE; Açaí; microrganismo; contaminação; Açaí; microorganism; contamination

Açaí (Euterpe oleracea Mart.) is a brazilian origin fruit widely consumed because it has nutritious and sensorial characteristics, and has beneficial substances to the body. Açaí pulp has a high concentration of fibers, vitamin E, proteins and fatty acids that are essential for the body such as Omega-6 and Omega-9. It also has substances that decrease high cholesterol levels and risk of heart disease. However, some products derived from açaí are contaminated by pathogenic bacteria to humans, this results from poor hygiene conditions during storage, transportation and processing. Therefore the wrong handling of this product can cause foodborne illnesses, which if not treated can worsen the prognosis of an individual who consumes a contaminated product.Thus, the aim of this work was to evaluate the microbiological and physical-chemical quality of açaí pulps sold in the city of Barra do Garças-MT. Microbiological analyses were performed to verificate thermotolerant coliforms (NMP), as well as total contage of fungi and yeasts, detection of Salmonellasp and Staphylococcus aureus and physical-chemical analysis on soluble solids, pH and titratable acidity. The Microbiological analyses results followed the standard required by the current legislation on açaí pulp.The physical-chemical analysis carried out on the açaí pulp samples were: pH, soluble solids by refractometry and titratable acidity in citric acid. Thus, it was possible to conclude that there were no microbiological findings in the pulps following the legislation guaranteeing food safety, and the physical-chemical characteristics followed the standard required by the legislation, except for total titratable acidity. Highlighting the good manufacturing practices of the product since there was no contamination of the pulps.As for the physicalchemical analyses it was observed the ºBrix values between the different brands of açaí pulp differ from each other. Regarding the titratable acidity, in this work, açaí pulp classified as medium and fine was used, and the four brands had results below the value recommended by the legislation for fine type açaí. In the pH analysis, it was observed that all samples of the four brands evaluated showed results within the standards established by current legislation. Therefore, it is concluded that the brands of açaí pulp evaluated have met the microbiological standards of food safety established by legislation, indicating good manufacturing practices for the products. The physical-chemical analyzes also followed the standards required by the legislation, except for total titratable acidity because it showed very low values, which can influence the sensory quality, reducing the palatability of that product.