Avaliação da qualidade físico-química, microbiológica e aceitação sensorial das águas de coco refrigeradas produzidas no Sertão do Pajeú – Pernambuco

Abstract

Coconut water is a natural,tasty, low calorie drink,. Its consumption is continuously increasing , mainly because of its properties of electrolytes replacement. The extraction and packaging stages are quite susceptible to microbial attack, resulting in loss of quality and, consequently, a decrease in its nutritional value. (PH, total soluble solids, total titratable acidity, reducing sugars, ashes), microbiological quality (total coliforms, thermotolerant to 45ºC, Salmonella, molds and yeasts, Global impression and purchase attitude) of coconut water refrigerated, bottled and commercialized in the Sertão do Pajeú, Pernambuco. Two brands (A and B) were identified and had samples collected in the companies so as to reduce variations during analyzes. The two samples were within the standards established by current legislation, but sample B presented aspects that had greater acceptability among consumers and were also safer to them .

Keywords

• coconut water. quality. conservation. refrigeration.