Desenvolvimento de fermentado suave a partir do suco de maracujá clarificado

Abstract

The Passion fruit contains high content of total dietary fibre, being also rich in vitamins of the complex B and minerals, as iron and phosphorus. The Yellow passion fruit (Passiflora edulis) is the most important specie of the Passifloraceae family and the most cultivated in the world. The main importance of maracujá is essentially for juice extraction and its fermentation can carried our, being a transformation process of a substance in another product, by microorganisms (an example the process of transformation of the sugars of the plants in alcohol). The objective of this study was to elaborate a drink fermented from the clarified passion fruit juice, as alternative to the market. Some tests had been carried in order to obtain a product of attractive flavor, pleasant color and sensorial characteristics adjusted a technological innovation. In the stages of preparation, the hygiene norms were observed. The analyses physicalchemical (ph, Total Acidity, °Brix, Alcoholic Degree (°GL) was carried out in the product. The developed product presented appropriate microbiological conditions when submitted to the microbiological analyses. The values found in the sensorial analysis showed that this product was considered little accepted for the jury. The results pointed the necessity of the aditional studies to reduce the acidity and to improve the sensorial characteristics.