Caracterização físico-química de polpa de bacaba obtida em diversos pontos de processamento e comercialização de Macapá-AP

Abstract

In the Amazon Region, there is the occurrence of numerous plant species with economic, nutritional and technological potential, among which there is bacaba (Oenocarpus bacaba). Bacaba pulp is one of the most consumed foods by Amapá residents, along with açaí. Studying bacaba pulp becomes relevant to assess the value of its fruit and the possibility of expanding it to other markets within the capital. In this sense, the objective was to evaluate the physicalchemical characteristics of bacaba pulps, in the form of pulps processed and sold in the city of Macapá. In this work, pulps from five commercial outlets in Macapá were studied regarding their physicochemical characteristics. The results were analyzed using analysis of variance and Tukey's test (5%). The bacaba pulps presented slightly acidic characteristics, with average pH (5.9±0.3) and titratable acidity (1.2%±0.3). The pulps presented average percentages of ash (0.20%±0.0), moisture (85.6%±2.1) and lipids (7.4%±1.3). Low levels of total anthocyanins were observed with an average value of (2.5±0.9 mg of cyan-3-gli/100g) and soluble solids (1.5±0.2 °Brix). Through this study, it was possible to establish a database on the composition of these pulps, as there is still no legislation regarding the standardization of this product.