CARACTERIZAÇÃO FÍSICO-QUIMÍCA DE POLPAS DE CAJU COMERCIALIZADAS NA CIDADE DE JOÃO PESSOA

Abstract

This study aimed to perform the physicochemical characterization of cashew pulps commercialized in João Pessoa, discussing the conformity among different brands and the factors that may affect product quality. Common quality control parameters (pH, titratable acidity, total soluble solids, vitamin C, sugars, and moisture) were evaluated through laboratory analyses conducted in triplicate, with appropriate statistical treatment. Based on the systematization of the results, a general pattern compatible with the profile of cashew pulp was observed; however, variations among brands indicated differences in raw materials, processing, and storage and distribution handling. These fluctuations have direct implications for consumer perception, product stability, and company credibility, emphasizing the need for continuous monitoring, process standardization, and proper packaging and conservation conditions. The study contributes by highlighting critical points along the production chain and indicating ways to improve safety, consistency, and the nutritional value offered to the market.