Resumo: O processamento mínimo de frutas e hortaliças vem ganhando cada vez mais importância no mercado consumidor por apresentar produtos com grande conveniência, alto valor nutritivo, excelente qualidade sensorial e com garantia de sanidade. A oferta de jaca minimamente processada é uma alternativa, devido à dificuldade operacional apresentada pelo fruto, por ser uma planta laticífera, o que restringe o seu manuseio e consumo. Objetivou-se, neste trabalho, avaliar o efeito da temperatura de armazenamento (3 ºC e 6 ºC) na conservação da jaca dura minimamente processada, mediante análises físico-químicas e sensoriais. Os frutos processados diferiram em relação aos frutos in natura quanto ao pH, teor de sólidos solúveis totais, acidez total titulável e vitamina C, exceto com relação à umidade, cuja média foi de 72,3%. O produto minimamente processado teve qualidade sensorial similar à da fruta in natura, demonstrando potencial para ser aproveitado como produto conveniente.Abstract: Minimally processed fruits and vegetables have been acquiring increasing importance in consumer markets due to their great convenience, high nutritional value, excellent sensorial quality and good sanitary security. The supply of minimally processed jackfruit is an excellent alternative, as the latex present in the fruit makes it more difficult to handle and consume. This work thus aimed to evaluate the impact of storage temperature (3 °C and 6 °C) on minimally processed jackfruits of firm texture, using physico-chemical and sensorial analyses. The minimally processed fruits showed significant differences in relation to the control fruits in terms of pH values, total soluble solids, total tritable acidity and vitamin C, with no difference in humidity. The minimally processed products exhibited sensory qualities similar to those of the fresh fruit, demonstrating the potential of using the fruit in this way.
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