ANÁLISE DA TECNOLOGIA DE PRENSAGEM A FRIO NA PRODUÇÃO DE SUCOS FUNCIONAIS NATURAIS: IMPACTOS NA QUALIDADE NUTRICIONAL E SENSORIAL

Abstract

The general objective of this work was to analyze the application of the pressing technique to cold in the production of functional natural juices, with the aim of improving nutritional quality and sensorial of the products. To achieve this objective, a bibliographical research was carried out, with adoption of the qualitative method, with searches in books, magazines and materials available on the internet that address the themes of the cold pressing method and natural foods, with highlight for the juice. A report was also made of the experiences experienced during internship at the company Equilibrium Vida, in which it was possible to verify that it adopts the instruction of manual labor in the manufacture of liquid functional juices, which helps to preserve of nutrients from fresh foods. Finally, it was realized that cold pressing proved to be as a viable alternative for the manufacture of functional juices, especially for maintaining the quality and preserve the nutrients of food.