CONSERVATION OF PULP CARAMBOLA (AVERRHOA CARAMBOLA) WITH APPLICATION OF METHODS OF FACTORS COMBINED

Abstract

The objective of the present work was to study the physical-chemistry, sensorial and microbiological stability during the storage to environmental temperature of carom pulp. Studies of technological application of factors combined in the conservation of carom pulp have been carried out, so that they can be used as raw material for the obtaining of end products like jelly, marmalade, juice, ice cream, frozen palette, nectar and sweet or after-dinner desserts. The action of diverse factors of barriers has been used: reduction of the aw, preservers (SK) and pasteurization (89°Cx15 seconds and 80°C x 5 minutes). The study factors were the pasteurization, and for the relationship of concentration of soluto pulpa/concentration (CP/CS; 1/½ and 1/1/4) as aw depressor, refined sugar alimentary grade and the sorbate of potassium SK (0,2% and 0,4%) has been used. The pH of the carom pulp has been maintained in balance and it has been considered as the
good treatment, and that maintains unalterable the characteristic color of the carom pulp (yellow orange) during the treatment and also a time of useful life of 60 days approximately under normal conditions of temperature and packed in containers of plastic with cover. The evolution of soluble solids, pH and acidity didn’t show significant differences (=0.05) during the 60 days of storage. The microbial growth reports values of non significant differences with regard to the time of storage. From the sensorial point of view and like a fundamental characteristic of quality, the color of the carom pulp denotes remarkable variation of the natural color starting from the 45 days of storage, being this characteristic the one that guides the time of useful life of this pulp.