Evaluating the effect of storage temperature on the physico-chemical and sensory composition of minimally processed jackfruit hard

• Autor(a) principal: Godoy, Rossana Catie Bueno de
• Data de Publicação: 2011
• Outros Autores: Matos, Edneide Luciana Santiago, dos Santos, Guilherme Godoy
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Ciências Agrárias (Belém. Online)
• Texto Completo: https://ajaes.ufra.edu.br/index.php/ajaes/article/view/86

Minimal processing of fruits and vegetables is gaining more importance in the consumer market by presenting products with great convenience, high nutritive value, excellent sensory quality and guarantee of sanity. The offer of minimally processed jackfruit is an alternative, due to operational difficulties presented by the fruit, being a laticífera plant, which restricts the handling and consumption. The aim of this study was to evaluate the effect of storage temperature (3 ° C and 6 ° C) in the conservation of jackfruit lasts minimally processed by physico-chemical and sensory analyzes. Processed fruits differed in relation to raw fruits for pH, total soluble solids, titratable acidity and vitamin C, except for moisture, which averaged 72.3%. The product minimally had processed similar to the fresh fruit sensory quality, demonstrating the potential to be used as convenient product.