Note. Quality evaluation of cupuacu (Theobroma grandiflorum) puree after pasteurization and during storage

Cupuacu (Theobroma grandiflorum) is an Amazonian fruit with a pleasant aroma and flavor, which offers a great economic potential. Puree of cupuacu pulp was pasteurized (70 and 90 degrees C), and stored for half a year at 18 and 38 degrees C. The pasteurization was effective in microbial and enzyme inactivation, and stabilization of the puree. Peroxidase enzyme was inactivated (polyphenoloxidase was not detected in raw cuyuacu), some cupuacu 'fresh notes' were lost, and the color changed slightly during pasteurization at both temperatures. Since, except for color, no significant quality differences were detected between samples processed at 70 degrees C and 90 degrees C, the pasteurization at 90 degrees C is recommended. The parameters that changed most during storage were the color flavor, aroma and sugars. The puree got darker, especially at 38 degrees C, and the non-reducing sugars were converted into reducing sugars, while the total sugars remained constant. The final quality was determined by the storage temperature and not by the pasteurization temperature. The total color difference, TCD*, was well modeled by first-order reversible kinetics.