Caracterização física e química da casca e polpa de jambo vermelho (Syzygium malaccensis, (L.) Merryl & Perry)

• Autor(a) principal: Augusta, Ivanilda Maria
• Data de Publicação: 2009
• Outros Autores: Resende, Josane Maria, Borges, Soraia Vilela, Maia, Maria Cristina Antun, Couto, Maria Antonieta Peixoto Gimenes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/10997
• topic: Syzygium malaccensis; Jambo vermelho; Jambo vermelho - Aproveitamento da polpa e da casca; Caracterização física e química; Malay red-apple; Use of pulp and skin; Physical and chemical properties

The objective of this study was to analyze the physical and chemical properties of the pulp and skin of the malay red-apple (Syzygium malaccensis),respectively, for possible use in the production of new products. Ripe malay red-apple presented a mean percent pulp yield of 75.69%, moisture content of 84.57 g.100 g-1 of pulp, Longitudinal Diameter (DL)/Transversal Diameter (DT) ratio of 1,24, and slightly elliptical or oval shape; thus presenting good characteristics for industrialization. The skin accounted for 8.05% of the fruit pulp and was rich in fiber (9.34 g.100 g-1), vitamin C (292.59 mg.100 g-1), and in anthocyanins (300.54 mg.100 g-1 of skin). The pH value was 3.5 allowing for its classification as a very acid food and suitable for use in the manufacture of jams for acidification as well as in juices to increase the yield. The malay red-apple skin is a good source of fiber, carbohydrate and vitamin C providing 37 and 45% of the adequate Intake (AI) of fiber and carbohydrate, respectively, and 390% of the RDI vitamin C. The malay red-apple presents physical characteristics that make it adequate for industrialization as frozen pulp, juice, preserves, jams, nectar, and ice cream, and its skin shows physical and chemical properties that allow for its use as a food antioxidant and colorant and also to enrich diets.