AVALIAÇÃO SENSORIAL DE ABACAXI “PÉROLA” (ANANAS COMOSUS L.) MINIMAMENTE PROCESSADO EM FORMA DE CUBO, TRATADO COM ÁCIDO CÍTRICO

Abstract

ABSTRACT: The minimum vegetable processing is defined as the operation that eliminates the non-edible parts of these, such as shells, stems and seeds, offering similar products, natural leaving these foods ready for consumption without the loss of the fresh product condition with quality. The objective of this study the elaboration of pearl pineapple (Ananas comosus L.) minimally processed in the form of cubes, treated with citric acid solution to 4% and stored at 4 ° C in order to facilitate their consumption and verify their sensory acceptance among consumers. For the realization of minimal processing, pineapples gone through the stages of selection, washing, sanitizing the whole fruit, cut the extremities, slicing, withdrawal of cubes, the cubes sanitation, treatment, drainage, packaging and storage. Then were performed analyzes physical, chemical, microbiological and sensory, the pearl pineapple minimally processed over the seven days of storage. Microbiological analyzes gave values of 200 CFU / g of total coliforms pineapples for untreated and complete inhibition to treated with citric acid (4%). Data from the sensory analysis allowed that the appearance, color, taste and texture of the samples, did not obtain significant differences, between treated and untreated sample, being accepted by consumers. Thus, treatment of minimally processed pineapple with citric acid can be used as step of preparing fresh-cut without influencing consumer acceptance.