It was evaluated the stability of a pequi fruit sauce stored for 300 days at ambient temperature (24 ± 2 º C). The flowchart of preparing the pequi fruit sauce had the following steps: raw material, selection and washing, sanitizing, washing, peeling, selection, baking, pulping, formulation, hest treatment, homogenization, potting and storage. It was adopted a completely randomized design with three replications and the 6 storage periods (0, 60, 120, 180, 240 and 300 days) constituted the treatments. The results of the evaluations of the quality characteristics were subjected to analysis of variance regression. The sensory analysis data were analyzed according to the frequency distribution. The formulation in a 1:1:1 ratio (pulp + water + acetic acid - vinegar) coupled with the addition of potassium sorbate and heat treatment was effective in maintaining the stability of quality characteristics of the pequi fruit sauce by at least 300 days storage at ambient temperature. The appearance and flavor attributes were better acceptance of pequi fruit sauce that also obtained satisfactory index of purchase intent. The pequi fruit sauce showed microbiological conditions in accordance with the laws established by demonstrating that the processing performed was effective in controlling spoilage and pathogenic micro-organism.
processing; preparation; conservation; quality
