Stability of refrigerated guacamole elaborated with 'Hass' avocado and different formulations/Estabilidade do guacamole refrigerado elaborado com abacate 'Hass' e diferentes formulacoes

Avocado is a nutritious fruit with qualities that make possible the increase in his consumption. Processed avocado is an alternative, but, a challenge, not only for the technological difficulties in to maintain the product quality as well as to please the consumer's palate still no habituated it this consumption form. The objective of this research was to evaluate the guacamole stability elaborated with different formulations being conserved under refrigeration, to obtain a product with characteristics and quality of fresh. Guacamole was elaborated with 'Hass' avocado, being accomplished three treatments that differed for the lemon, ascorbic acid and citric acid addition. Product was conditioned in nylon + polyethylene packages, with and without vacuum application and stored under refrigeration (4°C ± 1). Evaluation of sensorial parameters, color, pH and acidity was accomplished to the 0, 3, 7 and 10 days of storage. Formulation that contained just lemon was the most unstable as for the appraised parameters during the refrigerated storage and the samples stayed acceptable to consumption just until the seventh day. Avocado product can preserve his natural and fresh aspect elaborated with citric and ascorbic acid, being stored under refrigeration in nylon + polyethylene packages. O abacate e um fruto nutritivo com qualidades que viabilizam o aumento de seu consumo. O abacate processado e uma alternativa, mas, um desafio, nao somente pelas dificuldades tecnologicas em se manter a qualidade do produto como tambem agradar o paladar do consumidor ainda nao habituado a esta forma de consumo. O objetivo desta pesquisa foi avaliar a estabilidade do guacamole elaborado com diferentes formulacoes sendo conservado sob refrigeracao, para obter um produto com caracteristicas e qualidade de fresco. O guacamole foi elaborado com abacate 'Hass', sendo realizados tres tratamentos que diferiram pela adicao de limao, acido ascorbico e acido citrico. O produto foi acondicionado em embalagens de nylon+polietileno com e sem aplicacao de vacuo e armazenado sob refrigeracao (4 °C ± 1). Avaliacao dos parametros sensoriais, cor, pH e acidez foi realizada aos 0, 3, 7 e 10 dias de armazenamento. A formulacao que continha apenas limao foi a mais instavel quanto aos parametros avaliados durante o armazenamento refrigerado e as amostras permaneceram aceitaveis ao consumo ate o setimo dia. O produto de abacate pode preservar seu aspecto natural e fresco elaborado com acido citrico e ascor