Qualidade das amêndoas de baru em função de embalagens e temperaturas de torrefação

Abstract

The baru, typical of Cerrado tree, produces as seed an almond very consumed for the population this region, mainly toast, suit qua hair there are few studies on conservation in natura baru, which can be limiting one hum greater use of this food in cooking. In addition, the roasting of the kernel is done by hand, without control of time and temperature. Thus, this study aimed to evaluate the quality and conservation of baru almonds, fresh and processed, stored in different packages and under different temperature roasting. The work was divided into two experiments in completely randomized design, with three replicates per treatment per day of analysis. In the first experiment was used 5x7 factorial design, with types of packaging (PP, LDPE, PVC + EPS, PET and control) and test days (0, 7, 14, 21, 28, 35 and 42 days), respectively, in second experiment the factorial design was 3x7, with different temperatures roasting (130 ° C, 150 ° C and 170 ° C) and test days (0, 7, 14, 21, 28, 35 and 42 days), respectively, all stored in B.O.D. at 10 ° C. They were evaluated for everyday analysis, mass, firmness, soluble solids, hydrogen potential (pH), titratable acidity, maturation index, color, protein, lipids and ashes. The data were subjected to comparison of means test Tukey or regression analysis, the 5% probability (P <0.05), according to the variable and subject treatment. According to the results of the 1st experiment the packaging polypropylene (PP) had lower weight gain values (0.54%), while PVC film + EPS showed better means for Hue angle (0.85) and the titratable acidity (0.63%). PP and PVC packaging + EPS obtained similar higher values and the other on the Chroma and the pH at the end of storage. In the second experiment the greatest gain of weight of kernels was observed in the treatment of roasting temperature of 170 ° C (0.93%). All treatments showed a decrease in firmness during storage, being that the temperature of 150 ° C had the lowest value and the highest 170 ° C at the end. The value of chroma decreased during storage and treatment with higher average was 130 ° C, which presented higher soluble solids. At the end of storage the treatment of 150 ° C showed a higher value for pH (6.2). Temperatures of 130 ° C and 150 ° C showed highest average acidity at the end of storage, fact limiting for storing this type of product. According to the results obtained in this study, among the evaluated packages, the best for storage of almond baru in nature were PP and PVC + EPS, which allowed a better conservation of the quality of the almonds attributes while maintaining their physical characteristics and physicochemical during postharvest. For roasted almonds, packaged into polypropylene pots, roasting temperature which best kept appreciable characteristics of the almonds was 170 ° C, which showed the most favorable parameters during storage. Regarding the storage time, the baru almonds, raw and roasted within the core and can be kept refrigerated for up to 42 days without deterioration.