CARACTERIZAÇÃO FÍSICO-QUÍMICA, REOLÓGICA, MICROBIOLÓGICA E ANÁLISE DE ROTULAGEM DE CREMES E MOLHOS COMERCIAIS À BASE DE PEQUI (Caryocar brasiliense Camb.)

Abstract

The Brazilian Cerrado is an important biome for biodiversity conservation and the use of fruits such as pequi (Caryocar brasiliense Camb.). This fruit is rich in nutrients such as lipids, fiber, phenolic compounds and carotenoids, in addition to having a characteristic flavor. Due to its seasonality, conservation methods are necessary to preserve its characteristics. This study evaluated the quality of seven brands of creams and five of pequi sauces through physical-chemical, technological and microbiological analyses. Analysis of the labels revealed some non-conformities with current laws, such as lack of packaging date, batch, information about conservation and suggested use, as well as illegible labels. The nutritional information also presented flaws, such as lack of recommended portions and discrepancies in measurements. The color, luminosity, saturation and hue parameters varied between samples, as did the pH values. The addition of sodium, thickeners, preservatives and other components was observed as essential for the conservation of products. Viscosity analysis indicated that the Power Law model can be used to estimate the rheological behavior of products, showing that creams are more consistent than sauces. The absence of Salmonella, Enterobacteriaceae and low counts of fungi and yeasts suggest adequate hygiene procedures during processing and storage, making pequi creams and sauces safe for human consumption in microbiological terms.