Caracterization of frozen pulps of tropical fruits trading in Reconcavo Baiano, Bahia State

• Published in: Ciência agronômica 2007-04, Vol.38 (2), p.158
• Main Authors: Machado, Sérly Santiago, Tavares, José Torquatode Queiroz, Cardoso, Ricardo Luis, Machado, Cerilene Santiago, de Souza, Karina EmanuellaPeixoto
• Format: Article
• Language: Portuguese
• ISSN: 0045-6888; 1806-6690

Quality of four brands of frozen fruit pulp, flavors yellow mombin, guava, mango, and "umbu", marketed in the Reconcavo Baiano, Bahia State, have been studied. The performed analyses were physical-chemical analysis: pH, soluble solids, titratable acidity, soluble solids Titratable acidity ratio, and vitamin C; and sensorial analysis: aroma, appearance, color, flavor and consumer's purchase intention. Parte superior do formulário. The results were submitted to analysis of variance, followed by Tukey test at the 5% level. Variations observed on some of the studied physical-chemical parameters, for each type of frozen fruit pulp, as compared to values previously reported by other authors, as well as the current legislation, may be attributed to quality differences among the whole fresh fruit used for processing. It was observed that consumers intended to buy those brands yielding juice imparting sensorial characteristics similar to those found on juices made of freshly harvested fruits. The observed variations and the lack of attendance of the PIQ's on the physical-chemical parameters evaluated could be minimized by standardization of the fresh fruit used for processing. The brands that stood out for sensorial attributes were: C for yellow mobim and guava, A for "umbu" and B and A for mango.