Processamento, características físico-químicas e sensoriais de picles de Cubiu (Solanum sessiliflorum Dunal).

Abstract

The cubiu (Solanum sessiliflorum Dunal) is a typical Amazon fruit featuring pulp with high-yielding, acid flavor, yellow color and rich in pectin. Thus, the objective of this work was to evaluate the use of the mesocarp of cubiu to produce pickles testing the effect of different formulations of liquid medium on the sensory attributes of the products. The ripe fruits from the experimental station of the Ariau belonging to the National Research Institute of the Amazon (INPA) went through the wash, Peel, cut and remove the core. The sliced mesocarp was packaged in glass, added the covering liquid, subjected to the heat treatment by soaking for 15 minutes in boiling water (± 95° C). In the experiment used the liquid medium composed of water, vinegar, sucrose, sodium chloride and condiments, which presented various concentrations corresponding to four treatments. Sensory analysis was employed a group of 33 untrained tasters, who through the hedonic scale structured seven points assessed the attributes color, aroma, flavor, texture and overall acceptance. No significant difference was observed among treatments. The attribute that received highest score was the color and the opposite occurred with aroma and flavor. All counts measured in sensory analysis obtained approval above 70% and the formulation with lower concentration of vinegar received higher grades.