CONTROLE DE QUALIDADE FÍSICO-QUÍMICO DE SUCOS CONCENTRADOS SABOR CAJU

Abstract

Brazil is one of the world’s largest producers of tropical fruits, standing out in the production of cashew (Anacardium occidentale L.), whose pseudo-fruit presents high nutritional value and is widely used in the production of concentrated juices, pulps, and industrialized beverages. The present study aimed to evaluate the physicochemical and microbiological stability of concentrated cashew-flavored juices from different commercial brands during three weeks of refrigerated storage. Parameters such as pH, titratable acidity, soluble solids (°Brix), total sugars, vitamin C content, and the presence of molds and yeasts were analyzed. The results showed that pH remained relatively stable, within the acidic range suitable for microbiological preservation, while acidity, soluble solids, and vitamin C showed variations depending on the brand and storage period, reflecting differences in raw material composition and industrial processing. The presence of molds and yeasts remained within legal limits, ensuring product safety. These findings emphasize the importance of strict physicochemical and microbiological quality control to guarantee integrity, food safety, and sensory acceptability of concentrated cashew juice, contributing to product standardization and increased market competitiveness.