Desenvolvimento e caracterização de geleia de acerola com maracujá

Abstract

The preparation of jellies is a direct, simple and accessible way of preserving fruits and vegetables. The present work aims to present five formulations, developed with acerola and passion fruit pulp. In addition to the preparation of the jelly, the research aimed to reduce the generation of by-products from the pulp of the fruits used, só that the passion fruit albedo, rich in pectin as the largest byproduct, was used in four of the five formulations, providing the observation of the behavior of albedo formulated jellies and the standard prepared with industrial pectin (ATM methoxylation high pectin). The passion fruit pulp was added in three of the five formulations. After the preparation of the five formulations, they were submitted to physical-chemical analysis (moisture content, ash, instrumental color measure, pH, acidity, soluble solids and ascorbic acid content), microbiological (coliforms at 35 ° C , thermotolerant, Salmonella spp, Clostridium sulphite reducer and molds and yeasts), microscopic and sensorial analysis to evaluate the attributes appearance, aroma, texture and flavor, where they did not present significant significant differences between the samples. The addition of passion fruit pulp increased the amount of fixed mineral residue, acidity and Aw, but decreased the amount of total soluble solids, pH, red color (a *) and the amount of ascorbic acid. Regarding the intention to buy, the three formulations with 10, 20 and 30% presented acceptability above 70%, stating that the addition of albedo and pulp of passion fruit were well accepted by the tasters.