Abstract
The present study aimed to evaluate the quality of conventional (unpasteurized) and pasteurized frozen cashew pulps according to their identity and quality standard (physicochemical and microbiological aspects). Thus, four cashew pulp brands were analyzed, two conventional (non-pasteurized) 1 and 2, and two pasteurized 3 and 4. The following parameters with respect to physical-chemical analyzes were determined: soluble solids content, total solids, pH, total acidity expressed in citric acid and ascorbic acid. The mycorbiological analyzes performed were coliforms at 35 °C and 45 °C, molds, yeasts and Salmonella. The results showed that all brands had levels of soluble solids, pH, total acidity expressed in citric acid and ascorbic acid according to the current legislation, with small oscillations between the brands. Microbiological analyzes revealed mold and yeast contamination above that allowed by current legislation. Thus, it is concluded that pasteurization cannot always be considered an effective method in the destruction of microorganisms in food, suggesting an improvement in equipment hygiene.
Highlights
Originating in the Northeast region of Brazil, the cashew tree is a plant which has good development and adaptation in dry soils, high temperatures and water scarcity
All the analyzed parameters were presented according to the legislation in force for the brands evaluated in this study, with the exception of the soluble solids (SS) parameter, a significant difference was observed when comparing the results found between
In a study called evaluation of the physicochemical quality of frozen fruit pulps marketed in the city of Cuiabá, MT, Brasil et al, (2016) observed that a brand of cashew pulp did not meet the current legislation for SS, citing failures in processing or distribution as a possible reason
Summary
Originating in the Northeast region of Brazil, the cashew tree is a plant which has good development and adaptation in dry soils, high temperatures and water scarcity. These specificities have turned this crop into a considerable source of income for the Brazilian Northeast through generating work in the field and in industries, even in the driest periods of the year (Embrapa, 2019). The pulp quality is related to the conservation of its nutrients, its physicochemical, sensory and sanitary hygienic aspects These should approach the fruit as much as possible in its fresh form, seeking to comply with the standards required by current legislation (Santos, et al, 2016). Due to the growth of fruit production in the lower Jaguaribe region in Northeast Brazil, and the consequent appearance of several fruit processing industries, the objective of this work was to evaluate the suitability for the identity and quality standards of frozen cashew pulps sold in the state of Ceará, having as a parameter of distinction the technology applied to its processing (pasteurized and non-pasteurized)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
