From the red araçá fruit two types of juice were elaborated: S-1, obtained by mechanical processing and S2 obtained from the enzymatic treatment of S-1. The juices were analyzed and monitored for four months. The samples were evaluated rheologically and also for stability by, physiochemical and microbiologic analyses. The acceptability of the juices was evaluated by sensorial analysis using hedonic scale. The juice S-2 presented a high yield of 73%. The enzymatic treatment raised juice yield and reduced viscosity. In addition it preserved the chemical composition and raised the extraction of phenolic compounds, resulting on a final product of remarkable sensorial aspects.
araçá; processing; viscosity; quality