The nourishing market incorporates more and more diversity of vegetables to the minimal processing and the snap bean, that presents high nutritive value and acceptance consumer makes part of this market niche. However, there are few researches on the technological adjustments for minimally processed snap bean. The purpose of this work is to evaluate the quality of minimally processed snap beans in function the storage time of the raw material and rinse and sanification operations. Firstly the minimally processed snap beans will be evaluated in function of rinse and sanification methods. In the second stage, the minimally processed snap beans will be evaluated in function the storage time of the raw material. Physicochemical, microbiological and sensory analyses will be determined to evaluate the quality. The statistical design will be completely randomized, in factorial arrangement. Five replications will be used for each treatment, composed for one tray with 300 grams each. The results will be submitted to analysis of variance and treatment mean will be compared by Tukey test (5%).
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