PHYSICAL AND CHEMICAL CHARACTERIZATION OF “BACURI” (Platonia insignis, Mart.) AND NECTARS PROCESSING

Abstract

It was studied the physical characterization of the fruit of bacur i (Platonia insignis, Mart.) as well as the physical and chemical determination, of fresh and frozen pulp. Two types of nectars have been processed, one of them, with the pulp '''in natura"stored at room temperature, and the other one frozen at -10 C, and stored during 8 months. At the time of 30 and 60 days physical and chemical analysis of the nectars were realized, as well as sensory analysis after 60 days storage. The sensory analysis results have been submitted to statistical treatment.