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

Authors

  • MARIA DO SOCORRO SOARES ALVES PINTO Universidade Federla do Piauí
  • HUMBERTO FERREIRA ORIÁ
  • ZULEICA BRAGA DE LIMA GUEDES

DOI:

https://doi.org/10.5380/cep.v6i2.15115

Keywords:

BACURI, NÉCTAR DE BACURI. Platonia insignis, Mart, NECTAR OF "BACURI"

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.

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How to Cite

PINTO, M. D. S. S. A., ORIÁ, H. F., & GUEDES, Z. B. D. L. (1988). PHYSICAL AND CHEMICAL CHARACTERIZATION OF “BACURI” (Platonia insignis, Mart.) AND NECTARS PROCESSING. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 6(2). https://doi.org/10.5380/cep.v6i2.15115

Issue

Vol. 6 No. 2 (1988)

Section

Artigos

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