Cubiu Mesocarp Picles Processing for Full Use of the Fruit and Diversification in Food Use

Abstract

Cubiu is native to the Amazon and research has shown its agronomic and nutritional potential due to its high fruit production, rusticity and high pectin content. This work aimed to evaluate the use of mesocarp for the production of pickles, as a way to diversify the use of cubiu in food, testing types of cut, heat treatment and brine formulation. Initially, the mesocarp was cut into slices and cubes. However, for uniformity it was decided to use only the slices. The slices were placed in glass jars, added with brine and subjected to heat treatment (15 min in boiling water). For brine, four formulations prepared with water (83, 85, 87 and 90%), vinegar (10, 13, 15 and 17%), sucrose (2.5, 2.5, 2.5 and 3%), NaCl (2%) and condiments (0.5%) were used. The pickles were subjected to microbiological and sensory analysis. Slicing was the best for uniformity and yield. All treatments showed an intense and attractive yellow color. The slices remained intact, and had a soft texture. The results of the microbiological analyzes were within the standards of good quality. As for flavor, less acidic pickles were more preferred. Thus, it served as a basis for the use of mesocarp for the production of pickles.