DESENVOLVIMENTO E QUALIDADE DE FRUTAS CRISTALIZADAS EM DIFERENTES ESTÁGIOS DE MATURAÇÃO FRENTE A FRUTAS CRISTALIZADAS MISTAS COMERCIAIS

Abstract

This work aimed to develop and analyze the microbiological and physicochemical characteristics of osmotically dehydrated fruits (candied fruit) at different stages of maturation, compared to candied fruits sold in the city of João Pessoa, PB. Physicochemical analyzes of water activity, titratable acidity, pH, moisture, ash, soluble solids and microbiological analyzes of molds and yeasts, Escherichia coli and Salmonella spp. The results of the physicochemical analyzes for the elaborated fruits indicated that the increase in pH and the decrease in acidity are directly linked, this is due to the ripening stage and it is during ripening that the soluble solids obtained higher values. The results of commercialized fruits revealed that the moisture content of most fruits presented a percentage above 25%, this value indicates problems during distribution and storage and is in disagreement with current legislation. As for the microbiological analysis, the results were within the standards required by Normative Instruction No. 60/2019 of ANVISA: absence of Salmonella spp. in 100% of the analyzed samples, regarding the counts of Escherichia coli and molds and yeasts, the samples did not show growth above <2 CFU/g and <4 CFU/g, respectively. Based on the results obtained, we can conclude that osmotic dehydration followed by drying is an effective method for preserving food and maintaining its microbiological stability.