Elaboração e caracterização física, físico-química, microbiológica e sensorial de cocada adicionada de maxixe Cucumis anguria L. saborizada com polpa de frutas.

Abstract

Maxixe (Cucumis anguria L.) is a tropical climate vegetable belonging to the cucurbit family. It presents a diversity of nutrients such as calcium, phosphorus, iron and magnesium which are the main minerals necessary for the proper functioning of the human body, as well as vitamins of the complex B and C. Its low calorific value is a factor considered attractive of this vegetable. Currently, the maxixe has little use, often causing its post-harvest loss. In view of the above, the objective was to elaborate different coconut formulations added with macadam flavored with fruit pulp and to evaluate their physical, physicochemical, microbiological and sensorial characteristics. For this, three coconut formulations were added with varying maxixe and pulps (graviola, passion fruit and pineapple). Subsequently, analyzes of moisture, ashes, acidity, pH, water activity and total soluble solids, microbiological analyzes of mold and yeast counts, mesophilic and psychotrophic microorganisms were carried out, as well as sensory evaluation using a hedonic scale of nine points and purchase intention with a five-point scale. The results showed that all the coconut formulations showed no statistical variations for the parameters of moisture, ash and acidity. The water activity and the total soluble solids contents were higher in the maxixe coconut flavored with graviola pulp, differing statistically from the other formulations. The highest pH value was found in the coconut flavored with pineapple pulp. Regarding the sensory analysis, it can be seen that all the attributes obtained satisfactory results, since the averages of assigned scores are within the hedonic scale "I liked it slightly and I liked it a lot", in addition, the acceptability indexes of all cocturition increased above 70%. Microbiological results showed below that allowed for molds and yeasts, mesophilic and psychotrophic microorganisms, demonstrating that the processing of cocadas was carried out under adequate hygienic-sanitary conditions, thus guaranteeing the safety of the product and the suitability for the sensorial tests. In this way, it can be concluded that the elaboration of coconut macadots flavored with fruit pulp is technologically feasible, presenting a method of fast preparation and easy execution. In addition, the formulations presented satisfactory physical, physicochemical, microbiological and sensorial characteristics. It is also worth mentioning that the use of the maxixe for the preparation of cocada becomes an option to encourage the cultivation and the use of the maxixe.