Avaliação das características físico-químicas e sensoriais da polpa de manga (Mangifera indica L.) submetida a diferentes condições de processamento e de armazenagem frigorificada.

Abstract

In the referred research, the pulp obtained after processing of the mangoes cv. " Tommy Atkins ", was submitted to four treatments in the following way: Treatment 1, pulp non treated termically and stored at -21°C; Treatment 2, pulp non treated termically and stored at -11°C; Treatment 3, pulp treated termically (90°C / 50seg.) and stored at - 21°C, Treatment 4, pulp treated termically (90°C / 50seg.) and stored at -11°C where, soon after the treatments the characterization of the pulp was done accomplished, doing always the monitoring, every 45 days, of the Physical aspects - chemical (pH, acidity , soluble solids, total solids, humidity, ashes) and Nutricionais (ascorbic acid, sugars reducers, sugars no-reducers, protein), as well as, the monitoring, every 90 days, of the sensorial characteristics (appearance, color, scent, flavor), during the 180 days of storage, being objectif of that, the verification of the possible alterations happened in the pulp with related to these aspects, by the binomial time and storage temperature. The obtained results it can be concluded that with the thermal treatment, the content of ascorbic acid and protein in the pulp suffered reduction, happening a behavior contrary to the of soluble solids where the values had a small increment. For the other parameters (pH, acidity , humidity, total solids, ashes) oscillations happened during the period of storage for all the treatments, at the end of this period, the values for these parameters behaved close of the obtained soon after the processing. In relation to the sensorial characteristics, the treatments that presented the best results on appearance, scent, colour and flavor, were the Treatments 1 and the Treatment 3, that is to say, those stored at -21°C. viii