Elaboração, caracterização físico-química e sensorial de geleia de açaí e cupuaçu

Abstract

Jellies are products that are easy to prepare, shelf life and good acceptance by the majority of the population. The objective of this work was to characterize pulp and jellies elaborated as açaí, cupuaçu and blend. They were analyzed on their physical-chemical and sensory factors. Were Elaborated jams, cupuaçu and blend jams, all of which were made in the preparation of the jelly mixture (açaí pulp and cupuaçu), 70% cupuaçu pulp and 30% açaí pulp were mixed. The water content of the galls comprised the range of 24.27 to 40.12%, is not a greater advantage than a development action of microorganisms. The pH of the jellies was around 3.20 to 4.87, contributing to the formation of gel consistency. Colorimetry indicated a dark color for the acai jelly and mixed with the anthocyanin of the fruit. For the texture profile, in the jelly mix were obtained the highest values as properties of this analysis, since that, a pulp of cupuaçu is mucilaginosa, and together with an addition of the sucrose to the product there was capacity of the Formation of hum gel more dense and firm. For the sensory attributes, the results show that the cupuaçu jelly sample together of the jelly mixture (açaí and cupuaçu) must have reached the 70% index for all evaluated parameters. In view of the results, it is possible to emphasize a constant work for a food industry, the reason for the contribution to a technological innovation in relation to the product and the possibility of commercialization of elaborated products originating from native fruit.