Geleia tradicional de açaí e cupuaçu: caracterização físico-química e perfil de textura

• Autor(a) principal: SOUSA, Elisabete Piancó
• Data de Publicação: 2020
• Outros Autores: LIMA, Danielle Esthefane Sousa, COSTA, Rozilana Alves, LEMOS, Danielle Martins, ALMEIDA, Renata Duarte, COSTA, Jessica Almeida
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório do Instituto Federal do Amapá
• Texto Completo: http://repositorio.ifap.edu.br:8080/jspui/handle/prefix/273
• topic: Theobroma grandiflorum; Euterpe oleracea mart; Blend; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Jellies are easy-to-prepare products, extended shelf life and good acceptance by the majority of the population. The objective of this work was to characterize processed jams of açaí and cupuaçu. These were analyzed for the physical-chemical parameters and texture profile. The blend jelly (açaí pulp and cupuaçu) was elaborated, where 70% cupuaçu pulp and 30% açaí pulp were mixed. The jellies were made from the common type. The water content of the jellies comprised the range of 24.27 to 40.12%, in which a greater stability of the product is favored against the action of the development of microorganisms. The pH of the jellies was in a tone of 3.20 to 4.87, contributing to the formation of gel consistency. The colorimetry indicated a dark color for açaí jam due to the presence of the anthocyanins, while the cupuaçu jelly presented a light color characteristic of the fruit. For the texture profile, in the jelly blend the highest values for the properties of this analysis were obtained. In view of the results, it is possible to emphasize the relevance of this work to the food industry due to the contribution to technological innovation in relation to the product and the possibility of commercialization of elaborated products originating from native fruit trees.