Osmotic dehydration followed by frying has been considered as an important technological tool to the development of new products. The objective of the present work was to evaluate storage stability of melon processed by osmotic dehydration and frying. The stability was assessed by physical-chemical (total soluble solids, water activity, pH, moisture content, acidity, reducing and non reducing sugars), microbiological (total and fecal coliforms, Escherichia coli,Salmonella sp., Staphylococcus, plate count, east and mold) and sensory methods (acceptance), during 124 days of storage at room temperature (~28ºC). Water activity and moisture content increased during storage while others physical chemicals parameters remained constant. Sensory acceptance was constant and evaluation was near the note like moderately. Microbiological analysis showed good product quality during the storage, being within Brazilian legislation: Salmonella sp. absence in 25g and maximum of 10² MPN/g of fecal coliforms (45ºC).
Cucumis melo L.; processing; storage
