The objective in the present work was the preparation of a product " acidify vegetables" evaluating its characteristics. It was made physical-chemical, microbiological analyses and test of preference. From results, it was noticed a variation in the total acidity and pH , absence of microbiological contamination, and an approval of 78,6% in the test of acceptability after the period of 120 days at room temperature.
Acydity; Picles; vegetables
|
PERÍODO (dias) |
ACIDEZ TOTAL (%) |
|
0 |
1,06 |
|
15 |
1,09 |
|
30 |
1,13 |
|
60 |
1,11 |
|
90 |
1,11 |
|
120 |
1,07 |
|
MÉDIA |
1,08 |
|
PERÍODO (dias) |
PH |
|
0 |
3,79 |
|
15 |
4,07 |
|
30 |
3,91 |
|
60 |
4,22 |
|
90 |
4,82 |
|
120 |
3,62 |
|
MÉDIA |
4,07 |
|
Tempo |
Salmonella sp |
Coliformes |
Bolores e |
|
( Dias ) |
25/g |
fecais *NMP/g |
leveduras **UFC/g |
|
0 |
Negativo |
< 0,3 |
< 1,0 X 10 |
|
15 |
Negativo |
< 0,3 |
< 1,0 X 10 |
|
30 |
Negativo |
< 0,3 |
< 1,0 X 10 |
|
60 |
Negativo |
< 0,3 |
< 1,0 X 10 |
|
90 |
Negativo |
< 0,3 |
2,0 X 10 |
|
120 |
Negativo |
< 0,3 |
< 1,0 X 10 |
