Avaliação dos parâmetros físico-químicos e sensoriais da maçã desidratada para uso como aperitivo

Abstract

The aim of this study was to evaluate the process of convective drying of Fuji apple and fresh pretreated osmotically. The parameters of the drying process have been forced convection air velocity of 1m/s temperature of 70°C. For the osmotic pretreatment, slices of apples were immersed in aqueous solutions of sodium chloride 5%, at room temperature for 30 minutes without stirring. Before and after the process, pH, soluble solids, acidity, moisture, ash and water activity were performed. In the analytic determinations showed that the moisture pre-treated products had an average reduction of 7% moisture content before the drying process by convection. There was a reduction in water activity (Aw) of 64.12% in the process of convective drying of apple and 67.74% when compared with pretreated water activity of fresh Fuji apple, which was 0.9886. In the microbiological evaluation, all samples met the standards established by federal legislation in force. For sensory analysis, a panel of 50 untrained panelists consisting of randomly chosen by the academic community and servers UTFPR – Medianeira Unit. The test of the seven-point Hedonic Scale was used to evaluate the organoleptic characteristics of dehydrated apple. The sensory analysis showed that the preference for apples pre-treated with a solution of sodium chloride. As for the attributes in the profile of characteristics analyzed only the flavor and texture show significant differences. The intent of consumption was around 51% for apples dehydrated without the solution of sodium chloride. The drying process is to obtain fruits with improved color stability, texture and increase shelf life. Added to this, the demand for differentiated products, while nutritious, because the consumer market is increasingly concerned about health due to lack of time to prepare healthier foods.