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Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation

2016; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 36; Issue: 1 Linguagem: Inglês

10.1590/1678-457x.6827

1678-457X

Alan Franco Barbosa, Dilcilene Fagundes SABAA-SRUR, J.Guilherme S. Maia, Armando Ubirajara Oliveira Sabaa‐Srur,

Microbial Inactivation Methods

The aim of this study was to evaluate the microbiological and sensory quality of the Jambu (Acmella oleracea L.) in natura and dried by cold air, and the determination of its drying curve. The microbiological analysis were performed to Salmonella spp, the coagulase-positive Staphylococcus, and coliforms in the both Jambu samples, at 45 °C. Tacacá, the typical food dish of Pará state, Brazil, has showed good consumer global acceptance in the sensory evaluation of Jambu in natura (score of 8.00 ± 1.46) and dried (score of 8.67 ± 0.66). Both samples, Jambu in natura and dried by cold air, were by the current legislation regarding the microbiological aspects, this is the absence of Salmonella spp, coagulase-positive Staphylococcus <1×101 CFU/g, and coliforms <3 MPN/g, at 45 °C. Thus, considering sensory and health aspects, the commercialization of dried Jambu becomes viable, facilitating its transportation and handling, as well as for reducing its vegetable mass.