Evaluation of the acceptance of sapodilla with intermediate moisture

Authors

  • Leandro Damasceno Universidade Federal do Ceará
  • Edy Brito Embrapa Agroindústria Tropical
  • Deborah Garruti Embrapa Agroindústria Tropical
  • Germano Moreira Embrapa Agroindústria Tropical
  • Henriette Azeredo Embrapa Agroindústria Tropical

Keywords:

Achras zapot. Drying. Water activity.

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.

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Published

2008-11-12

Issue

Vol. 39 No. 1 (2008)

Section

Comunicado

License

Atribuição
CC BY

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How to Cite

DAMASCENO, Leandro; BRITO, Edy; GARRUTI, Deborah; MOREIRA, Germano; AZEREDO, Henriette. Evaluation of the acceptance of sapodilla with intermediate moisture. Revista Ciência Agronômica, [S. l.], v. 39, n. 1, 2008. Disponível em: https://periodicos.ufc.br/revistacienciaagronomica/article/view/83779. Acesso em: 3 mar. 2026.