Evaluating the effect of storage temperature on the physico-chemical and sensory composition of minimally processed jackfruit hard
Abstract
Minimal processing of fruits and vegetables is gaining more importance in the consumer market by presenting products with great convenience, high nutritive value, excellent sensory quality and guarantee of sanity. The offer of minimally processed jackfruit
is an alternative, due to operational difficulties presented by the fruit, being a laticífera plant, which restricts the handling and consumption. The aim of this study was to evaluate the effect of storage temperature (3 ° C and 6 ° C) in the conservation of jackfruit lasts minimally
processed by physico-chemical and sensory analyzes. Processed fruits differed in relation to raw fruits for pH, total soluble solids, titratable acidity and vitamin C, except for moisture, which averaged 72.3%. The product minimally
had processed similar to the fresh fruit sensory quality, demonstrating the potential to be used as convenient product.
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