Evaluation of physicochemical quality of frozen fruit pulp marketed in the city of Cuiabá-MT

Abstract

The present study had the objective to evaluate the physicochemical quality of frozen fruit pulp marketed in the city of Cuiabá, comparing with the standard established by law. The experiment was conducted in a completely randomized design, with five treatments (called brand A, B, C, D and E) and three replicates for the pulps of pineapple, acerola, cashew, guava and passion fruit. The parameters analyzed were pH, titratable acidity as citric acid, total soluble solids, ratio, vitamin C and reducing sugar. Loss of vitamin C after 90 days of storage under freezing in pulps of acerola and cashew was also quantified. The data were subjected to analysis of variance and means were compared by Tukey test at 5% probability. Among the analyzed parameters, the D brand presented non-compliance with the legislation for all analyzed pulps. The content of vitamin C was inadequate and in general the pulps evaluated showed values below of the specifications required by the Standards of Identity and Quality (SIQ). All samples has reduced the vitamin C content during storage under freezing and no brand of acerola pulp and only one of cashew presented vitamin C content in accordance with the SIQ at the end of 90 days. As a conclusion there is a need for increasing inspection on processed frozen fruit pulps to ensure no harms to the consumer.