Study of the “manteiga da terra” stability in “sisal” packaging
Authors
Roselayne Furtado
Universidade Estadual do Ceará
Carlucio Alves
Universidade Estadual do Ceará
Patrícia Oliveira
Universidade Estadual do Ceará
Keywords:
“manteiga da terra”, packaging, physicochemical characteristics.
Abstract
The “manteiga da terra” is a product prone to lipid oxidation and with a short shelf-life if stored in unsuitable packaging. This work aimed to evaluate the influence of “sisal” packaging in oxidation process of “manteiga da terra”. The physicochemical analysis: moisture content, fat content, peroxide value and Kreiss test were made according to the methodology of the Brazilian Agriculture Ministry. The “manteiga da terra” samples produced in laboratory presented 0.3% of moisture content and 98.7% of fat content. The results of peroxide value and Kreiss test indicated lower oxidation development in “manteiga da terra” samples stored with “sisal” packaging than samples stored without sisal packaging.
