Influência do processo de sanitização com hipoclorito de sódio sobre a composição química da castanha-do-brasil

Abstract

The Brazil nut is a big interest product to the domestic and foreign markets, due to its high altered value and characteristic exotic flavor. The lack of practices and implemented pro functionality of technologies of contaminating agents that compromise the quality of the product. Saline hypochlorite is the chemical compound most used in minimally processed products, as it is effective in maintaining the microbiological quality of food. The objective was to evaluate the treatment of the sanitizing effect with the use of hypochlorite effects on the physicochemical characteristics of Brazil nut almonds. After the sanitization process - carried out by immersion of the shelled almonds in a 1000 ppm sodium hypochlorite solution for 30 minutes - the husk was removed, crushed and sieved of the sanitized samples and control, in the sequence, physical-analysis was carried out. Moisture chemicals, ether extract, neutral detergent fiber, ash and crude protein. In all measures adopted, there was no significant difference between treatments. The average research content carried out for a sanitized and control sample were, respectively, 4.01% and 3.87%. In relation to the percentage of ash, 3.4% and 3.47% were obtained. Protein analyzes resulted in 13.82% and 13.87%. Ether extract contents showed 66.79% and 67.40%. Average percentages of neutral detergent fiber of 2.83% and 2.82% were found and, in the case of carbohydrates, 9.09% and 8.57%. Considering the potential for microbiological control of the sodium hypochlorite solution and that the contact of this compound altered the physicochemical composition of the nut, it can be safely used in the Brazil nut processing industry.