AVALIAÇÃO FÍSICO-QUÍMICA DO CAJUZINHO-DO-CERRADO SUBMETIDO AO PROCESSO DE DESIDRATAÇÃO OSMÓTICA SEGUIDO DE SECAGEM

Abstract

Among the main fruit trees found in Brazil, the cajuzinho-do-cerrado stands out in the state of Goiás. A major problem faced in the cajuzinho-do-cerrado production chain is its conservation, as it is an extremely perishable fruit due to its high water activity. Osmotic dehydration used as a pretreatment, followed by drying, is a good alternative to reduce water activity and facilitate transportation, as well as to add value. The objective was to characterize the biometric and physicochemical properties of the samples. Analyses were carried out for pH, moisture, acidity, ash content, vitamin C, phenolics, total soluble solids, total reducing sugars, browning index, color, GS, PA, and RM in fresh samples, osmotically dehydrated samples, and after drying at 70°C. For moisture content, the sample dried with glucose had the lowest content, inversely proportional to the total soluble solids found. For vitamin C content, the fresh sample had the highest content, but as the processes progressed, it degraded as expected. It is concluded that the processes employed in this study were efficient. The best treatment identified was the sample dried with glucose, as reducing moisture content can prolong the shelf life of cajuzinho-do-cerrado.