Estudo da estabilidade microbiológica do leite de castanha-do-Brasil (Bertholletia excelsa) produzido no estado do Amapá

Abstract

The Brazil nut (Bertholletia excelsa Bonpl) is found throughout the Amazon region and is considered one of the most noble species in the forest. Its fruit represents high economic value due to its use in both human and animal food. Brazil nut “milk” is a water-soluble extract, the basic process of which involves the stages of dehulling, extraction, separation of insoluble residues (wet flour), formulation, packaging and heat treatment. Studies have been carried out to evaluate the best use of this milk, with the main objective of preserving the nutritional and sensory qualities of the nut, making it a more usable element in the production chain. The Brazil nut film in turn constitutes an obstacle to the physicochemical quantifications of the nut oil, as well as generating an impediment to production, since it can be considered a physical barrier for its extraction. This study aimed to assess microbiological stability for up to 60 days after physical and chemical treatments. The samples submitted to the T1 treatment, pasteurization and refrigeration at 4-8 ° C) obtained the best results over the 60-day period, as both the use of chemical as well as physical techniques, acted to maintain the microbiological stability of the sample, guaranteeing the conservation of this product in its microbiological characteristics, contributing in a safe way in complementing the diet, adding value to the nut production chain.