AVALIAÇÃO SENSORIAL DE GOIABAS PASSAS OBTIDA POR TÉCNICAS COMBINADAS DE DESIDRATAÇÃO OSMÓTICA E SECAGEM/SENSORY EVALUATION OF DRIED GUAVAS OBTAINED BY COMBINED TECHNIQUES OF DRYING AND OSMOTIC DEHYDRATION

• Published in: Holos (Natal, RN) Vol. 27; no. 4; p. 137
• Main Authors: Pessoa, T, Amaral, D S, Duarte, M E M, Mata, M E R M Cavalcanti, Gurjão, F F
• Format: Journal Article
• Language: Portuguese
• Published: Natal Instituto Federal de Educacao Ciencia e Tecnologia do Rio Grande do Norte 10-08-2011
• ISSN: 1518-1634; 1807-1600

Guava (Psiduim guajava L.) is used not only for consumption "in natura" as well as to meet a substantial demand for industrial canning possible by its dehydration, a new ingredient in food. In order to serve this market, the objective is to guavas is sensorial Paluma variety obtained by using combined osmotic dehydration and conventional drying techniques. Guavas in mature and green stages of maturity were used in this. They were pretreated in sucrose concentrations (40 and 50 ° Brix) and dried in stove with air circulation, at four temperatures (40, 50, 60 and 70 ° C). Sensory analysis was performed by test with 5-point hedonic scale, assessing the attributes of appearance, color, aroma and flavor. Dried guavas in green maturity stage were the better acceptance; The raisins dried at 40 ° C obtaned the best sensorial acceptance. [PUBLICATION ABSTRACT]