Evaluation of the acceptance of sapodilla with intermediate moisture

Abstract

Sapodilla, a common fruit in the Northeast of Brazil, is virtually unknown abroad. The objective of this work was to evaluate the acceptance of sapodilla with intermediate water activity. The fruits were cut into eight axial segments and dried in an air forced convective oven at 70 oC for eight hours. The final product, with water activity of 0.83 was well accepted by the sensorial team, and its hardness was considered near the ideal.