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Murici pulps are products obtained from fresh fruit that has undergone appropriate technological processes. In the freezing process, enzymatic activity is not completely stopped. Sensory, nutritional and colour changes can occur due to the action of oxidative enzymes such as peroxidase and polyphenol oxidase. In this study, it was possible to evaluate some physicochemical parameters, such as: Vitamin C (Ascorbic Acid) content, acidity index and soluble solids (°Brix), in order to provide micro-rural producers of small (domestic) businesses manufacturing artisanal frozen murici fruit pulps in the municipality of Magalhães de Almeida - MA, Lower Parnaíba region, with technical and/or scientific information on the quality of these pulps produced, adding value and offering greater reliability to the final product, so that they can provide their consumers with a product with safe and credible characteristics.
About the author
Licenciado en Química Industrial y Química por la UFMA. Doctora en Ciencias por la UFPB, con Post-Doctorado en Química por la UFMA. Fue profesora del curso de Tecnología de Alimentos en IFMA, Campus Bacabal-MA. Actualmente es Profesora Adjunta en el Departamento de Tecnología Química de la UFMA. Consultora Ad-Hoc de FAPEMA.
