AVALIAÇÃO FÍSICO- QUÍMICA DO CAJUZINHO- DO- CERRADO APÓS O PROCESSO DE DESIDRATAÇÃO OSMÓTICA SEGUIDO DE SECAGEM

Abstract

Among the main fruit found in Brazil, in the state of Goiás stands out the “cajuzinho-do-cerrado” (Anacardium humile). A major problem faced in the production chain of Anacardium humile is their conservation, because it is a highly perishable fruit due to its high-water activity. Osmotic dehydration used as pre-treatment followed by drying is a good alternative to provide the reduction of water activity and portability, as well as adding value. The biometric and physico-chemical characterization of the samples was the objective, analyzes were carried out: pH, humidity, acidity, ash, C vitamin, phenolics, total soluble solids, total sugars reducing, browning index, color, GS, PA, RM in the fresh samples, osmotically dehydrated after drying at 70 ° C. For moisture, the dry sample with glucose was the one with the lowest content and inversely to that found for soluble solids, for the C vitamin content the fresh sample had the highest content, however as the processes evolved it was degrading as expected. It was concluded that the processes used in the present study proved to be efficient, the best treatment indicated was a dry sample with glucose, because with the reduction of humidity the useful life of the Anacardium humile can be extended.