GADELHA, Antônio José Ferreira.; ROCHA, Clarice Oliveira da.; VIEIRA, Fernando Fernandes.; RIBEIRO, George do Nascimento.
Résumé:
In food analysis, it is of utmost importance the determination of a specific component of the food as it is the
case of the determination of the centesimal composition. Are procedures carried through with the purpose to supply
information on the chemical composition, physicist-chemistry and, or, physics of a food. It can have different purposes,
as: nutritional evaluation of a product; quality control of the food; development of new products and the monitoration of
the legislation. In such a way, this work was carried through with intention to -chemical evaluate physicist the quality of
pulps congealed with regard to the effective norms of the product. It was verified that, in a generalized manner, the
pulps had taken care of the Brazilian legislation, excepting the values of pH and soluble solids (ºBrix) of the cashew
pulp.
