Efeito de tratamentos de secagem sobre a qualidade sensorial de passas de caju.

Abstract

The sensorial parameters appearance, color, aroma and flavor of dry cashews gotten by different treatments had been evaluated. The dry cashews had been gotten in agreement following combinations: osmotic treatment in sucrose solutions at 50, 60 and 70 °Brix and conventional drying at the temperatures of 50, 60 and 70 °C. The results have been statistically analyzed by Variance Analysis (ANOVA) and differences in the sensorial profile of the different dry cashews had been evidenced. The dry cashews gotten for osmotic dehydration in sucrose solution with 70 ºBrix and dried at 60ºC have been presented the best color and appearance. With relation to the attributes aroma and flavor, the fruits dehydrated in 70 ºBrix and dried 70ºC had been the preferred ones by the consumers.