Conservação de pure de abacate enlatado a temperatura ambiente

AUTOR(ES)
DATA DE PUBLICAÇÃO

1971

RESUMO

The possibility of preparing a puree from the avocado fruit in vacuum closed tins at room temperature with the addition of preserving agents has been studied. A product with partially acceptable organoleptic properties has been obtained. The colour of the puree was within acceptable limits upon the addition of ascorbic acid, there was no significant change in consistency during the storage. The appearance of off-flavours and odours was observed. The product was suitable for consumption from microbiological point of view at a pH lower than 4.5, but differed from the natural product with regard to flavour and odour. The employement of different varieties of avocado fruit have not resulted in products significantly different

ASSUNTO(S)

abacate - armazenamento alimentos - armazenamento

ACESSO AO ARTIGO

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