Conservação do extrato fluido de castanha-do-pará (>i<Bertholletia excelsa>/i<), com ênfase no desenvolvimento microbiano, acidez titulável e pH

Abstract

The pasteurization at 72±2 °C for 20 minutes with and without addition of chemical preservatives to Brazil nut fluid extract and the storage of the product at room temperature and under refrigeration was made to evaluate the conservation of the Brazil nut fluid extract.The process to obtain the Brazil nut fluid extract was that used by Souza et ai. (1987) andRegitano D'Arce (1993) with modifications.The product was monitored, __ during ___ storage for 180 days, by microbiological and physico-chemical analysis of titratable acidity and pH.The product stored at room temperatura was viable during the storage period only when citric acid (500 ppm), benzoic acid (0,2% w/v) and potassium sorbate (0,2% w/v) were added.Under refrigeration, the products with preservatives added were microbiologically stable and the titratable acidity and pH varied slightly.The absence of total coliforms and fecal coliforms showed the pasteurization eficiency of the method applied in this research.xiii A fairly gas production and putrid flavor release were observed in the product stored at room temperature.The conclusion was that the pasteurization is only a viable method for conservation of Brazil nut fluid extract if it will be associated with the preservativas addition and stored under refrigeration.Therefore, the research of alternativa processes of conservation may garantee a secure product for consume in the production areas and for cookery use, as coconut milk is used today, and may permit the utilization of the Brazil nut potential, that is an alimentary raw material, rich in protein and lipids, besides vitamin source.