Producción de picles con tubérculos de imbuzeiro (Spondias tuberosa arruda)
2005; EDITIONS PUBLICATIONS ALIMENTARIAS SA; Issue: 366 Linguagem: Inglês
ISSN
0300-5755
AutoresN. B. Cavalcanti, G. M. de Resende, L. T. L. Brito, S. V. Borges,
Tópico(s)Agricultural and Food Sciences
ResumoThe objective of this study was to produce and test acceptance of three types of pickles of the truffle obtained imbu trees (Spondias tuberosa Arruda) of plants from 120 days of growth, in order to find and alternative source of food and income for the small farmers of the semi-arid region Northeast Brazilian. The work was accomplished in the period of January to December of 2003, in area under screen sombrite with reduction of light of 50%, in temperature it sets in Semi-arid Embrapa in Petrolina - PE. The experimental delineamento was maybe used in blocks to the, with three treatments and four repetitions. The pickles the truffle of obtained imbu tree of plants to the 120 days of growth, processed with salmoura of 2.5% of common salt and 0.5% of ascorbic acid was it more preferred by the fitting room, followed by the pickles processed with the salmoura of 2.5% of salt and 0.5% of citric acid. The xilopOdio in natura did not obtain good acceptance as the texture.
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