Elaboração De Água De Coco Congelada E Avaliação Das Características Físico-químicas, Microbiológicas E Sensoriais
Year: 2012
Type: article
Abstract: In Brazil the production of coconut water is primarily focused on food, in natura and industrialized. This \nhas a high nutritional value. In general it is marketed within the fruit, which is sterile, may also undergo some changes \nundesirable if not subjected to proper maintenance. In this context, the freezing process may be an alternative to the \n \nproblem. So it was aimed to prepare frozen coconut water, using water fresh and pasteurized and evaluate the physico- \nchemical, microbiological and sensory. Were determined pH, soluble solids, acidity and total carbohydrates, total and \n \nfecal coliforms (Escherichia coli)) and test acceptance and purchase intent. The values of physico-chemical \ncharacterization of pasteurized frozen coconut water higher when compared to the sample of fresh coconut water, the \nsamples showed satisfactory microbiological quality. The two samples of cubes of coconut water fresh and pasteurized, \nhave good grades in relation to the attitude of acceptance and purchase, but a fresh sample, had the highest percentage \nfor surely buy, being 42.5%.
Source: Americanae (AECID Library)
Language: Portuguese
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W1554773332