Avaliação da qualidade de diferentes marcas de abacaxi em calda

Abstract

The constant growth of the food industry means that the market presents a great diversity of products to be offered to the consumer. Among them can be highlighted the fruit in syrup, a product that offers practicality and pleasant taste to its consumers. This work aimed to evaluate the quality of different brands of pineapple in syrup. Pineapple was used in syrup, in slice format, of 10 commercial brands chosen according to availability at the sales outlets, with four replicates each, from the same batch. These marks were evaluated in the physical aspects (gross weight, net weight, drained weight, weight of the syrup, weight of the empty packaging, vacuum, free space, number of slices, number of slits and disintegrated slices, slice thickness, center diameter (total soluble solids, total titratable acidity and pH, analyzed in the fruit and syrup). Positive results were obtained in general regarding the industrialization of the pineapple brands in syrup evaluated, with small negative highlights in the physical, drained weight and liquid weight, since they had a lower weight than that declared on the label by the manufacturer, but with good results for almost all of the brands in total soluble solid-physico-chemical, pH and titratable total acidity, these good results were due to being within the expected for the industrialization of fruit in syrup. Only the C mark was out of the expected total soluble solids, both in syrup and fruit.