Estabilidade de molho de pequi (Caryocar coriaceum Wittm) armazenado à temperatura ambiente

Abstract

STABILITy OF PEQUI FRUIT (Caryocar coriaceum wITTM) SAUCE AT AMBIENT TEMPERATUREABSTRACT -It was evaluated the stability of a pequi fruit sauce stored for 300 days at ambient temperature (24 ± 2 º C). The flowchart of preparing the pequi fruit sauce had the following steps: raw material, selection and washing, sanitizing, washing, peeling, selection, baking, pulping, formulation, hest treatment, homogenization, potting and storage. It was adopted a completely randomized design with three replications and the 6 storage periods (0, 60, 120, 180, 240 and 300 days) constituted the treatments. The results of the evaluations of the quality characteristics were subjected to analysis of variance regression. The sensory analysis data were analyzed according to the frequency distribution. The formulation in a 1:1:1 ratio (pulp + water + acetic acid -vinegar) coupled with the addition of potassium sorbate and heat treatment was effective in maintaining the stability of quality characteristics of the pequi fruit sauce by at least 300 days storage at ambient temperature. The appearance and flavor attributes were better acceptance of pequi fruit sauce that also obtained satisfactory index of purchase intent. The pequi fruit sauce showed microbiological conditions in accordance with the laws established by demonstrating that the processing performed was effective in controlling spoilage and pathogenic micro-organism.

Evaluation of the use of pequi pulp flour in breaded meat

“…Cookies formulated with substitution of up to 25% of wheat flour with the pequi external mesocarp flour, obtained the same acceptance of the standard product (Soares et al, 2009). The global acceptance of pequi sauce showed a frequency of 76% between the terms "I liked it tremendously" and "I liked it a lot", in addition to 50% of the tasters reporting that they "would certainly buy" the product (Souza et al, 2014). Such studies only reinforce that the incorporation of pequi in the elaboration of products can be a viable alternative and have the potential to be explored by the food industry.…”

“…It is noteworthy that the incorporation of pequi in different food products resulted in high sensory acceptance and consumption intention (E. N. A. Oliveira, Santos, Martins, & Bezerra, 2011;Soares et al, 2009;Souza, Alves, Brito, Lucena, & Rufino, 2014), which suggests potential for its application in the development of new products. However, the use of this fresh fruit is limited due to its high perishability and consequently reduced postharvest life (Machado et al, 2013).…”

Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

“…Due to its differentiated flavour and oil content, the souari fruit can be exploited for the preparation of various products such as the manufacture of flour and liquors from the souari pulp and cosmetics, soaps and spices from the oil (PIANOVSKI et al, 2008;OLIVEIRA et al, 2008;SOUZA et al, 2014). One way to facilitate the spread of the souari on the market involves the development of a bouillon cube as proposed by Barbosa et al (2006).…”

Uso terapêutico e importância nutricional do óleo e da polpa do pequi

“…O pequi é um ingrediente de grande destaque na culinária local de algumas cidades brasileiras, e 50,0% (n=14) dos avaliados de Montes Claros (MG) e 52,0% (n=13) de Porteirinha (MG) citaram que utilizavam este fruto cozido no arroz. Outras preparações também foram lembradas, conforme os relatos a seguir: O pequi é visto como um tesouro culinário regional pelo seu valor econômico e nutricional(ARRUDA et al, 2012), que tem sido utilizado principalmente no preparo de arroz e frango, cozido com sal, sacudido com leite e açúcar, em licores, arroz doce, queijo, bolo, chup-chup(PINTO et al, 2016), carnes, sopas, angu, cachaça(KERR et al, 2007), condimentos, óleos, bebidas adocicadas(SILVA et al, 2012), geleias, compotas e conservas(DAMIANI et al, 2013), e em molhos(SOUZA et al, 2014).Quanto ao consumo da polpa do pequi, em Montes Claros (MG) 25,0% (n=7) dos avaliados o ingeriam porque gostavam, e 32,1% (n=9) apreciavam-no pelo seu sabor; enquanto em Porteirinha (MG) 44,0% (n=11) julgavam-no gostoso e Arq. Bras.…”