Desenvolvimento de doce em massa de maxixe com coco adicionado de diferentes tipos de açúcares.

Abstract

Maxixe (Cucumis anguria L.) is a tropical climate vegetable belonging to the cucurbit family. This has the essential organic failure to beeapaliment, and ferrous magnesis and silewes and the behavior is the main with the well-being of the human body, be the addition of vitamins of complex beware and behavior but be used to be pericreturing pericibilidad than large than after fat . In view of the above, this work aimed at the elaboration of a sweet of mass (cut) with addition of coconut for different types of sugars, as well as its physical-chemical, microbiological and sensorial. For me, the series three sweet formulations varying the types of sugars (refined, demerara and brown). After, to ingress to moisture, ash, pH, water activity, ash, soluble solids, total and total acidity. Microbacies for total counting of mesophiles, psychedelic, mold and yeast and sensorial analysis of acceptance with structured hedonic of nine points. The results showed the maxixe sweet with brown sugar with higher moisture content besides the sweet of maxixe with demerara sugar. With regard to the ashes of the giblets, the average values between 0.80-0.94% did not differ. In relation to a total acidity, the size and the distance between the drinks, the refined sugar and the sweet with water, between values between 0,18-0,23%. The pH was not influenced by the addition of different types of sugars, not differing among sweets. The values of ° Brix were lower in the sweets with refined and brown sugar, differing statistically from the sugar sweet with added sugar. Regarding a sensory analysis that can be performed on all components, the results are satisfactory, but the difference between the candies for them is not different, as well as an intention to buy. The microbiological analyzes have the following levels of knowledge recommended by the Brazilian Legislation, suggesting that the processing of the sweets be practiced within Good Manufacturing Practices in all stages. Therefore, it can be concluded that the sweet of maxixe is a beneficial alternative for the rest of the fruit, besides the physical-chemical development, sensorial and microbiological satisfactory for the consumption.