Revestimento comestível de fécula de mandioca em melancia (Citrulluslanatus var) minimamente processada

Abstract

Watermelons (Citrulluslanatusvar) are widely cultivated in many countries and Brazil, play an important role in food and can be consumed fresh, juice for hydration and as rich in minerals and also minimally processed with edible coating which prolongs the shelf life of the fruit and reduces losses.Edible coatings are a way to keep longer the fruit keeping organoleptics and sensory characteristics of food. Given these characteristics developed the present work, in order to verify the efficiency of edible coating cassava starch base to increase minimally processed watermelon storage time. The study was conducted for 15 days, and samples for analysis were evaluated in the times 0,2,5,7,9,12 and15 days. Were used three different treatments: control (without coating), coated with 3% of cassava starch and coated with 6% of cassava starch. Realized that the sensory characteristics of the control sample showed no consumption conditions in time 12, as the other held the sensory characteristics until the 15th time. Generally, the samples treated with edible coatings, especially with 3% of cassava starch, presented the better results.