Estabilidade da geléia de cupuaçu produzida por empreendimento familiar rural no município de Mutuípe-Ba

Abstract

The objective of this work was to determine the stability of cupuaçu jelly as a way of guaranteeing quality and safety in the production process developed by a solidarity economy enterprise linked to rural family farming. The research was carried out from May to October 2023. When monitoring the manufacturing process, the Checklist of Good Manufacturing Practices in Food Production/Industrializing Establishments of the National Health Surveillance Agency was applied. In the evaluation of hygienic and sanitary conditions, the establishment was classified in group 3 with 36% of compliance with the evaluated items. The stability of cupuaçu jelly was evaluated according to microbiological, sensory and physicochemical standards, the tests of which took place over a period of 180 days, which in accelerated conditions corresponds to 360 days. Microbiological tests did not present results compromising the safety of the product, while sensory and physicochemical tests showed changes that significantly impacted quality, reducing the stability time to a short period of 60 days. Identifying critical points of contamination and implementing standardized techniques in the manufacturing process contributes significantly to ensuring product safety and quality. The adoption of Good Manufacturing Practices should also be prioritized, aiming to prolong stability.