Elaboration of food products based onaçaí (Euterpe oleracea)

• Autor(a) principal: Aleixo Ferreira, Ana Carolyne
• Data de Publicação: 2023
• Outros Autores: da Silva Campos, Silvane, do Socorro Nunes dos Santos Brasil, Luciane, Nascimento Aires, Kelly
• Tipo de documento: Artigo
• Idioma: por; eng
• Título da fonte: Diversitas Journal
• Texto Completo: https://diversitasjournal.com.br/diversitas_journal/article/view/2702
• topic: Açaí; Geleia; Néctar estilo blend; Sorvete; Mix; Açaí; Jelly; Blend style nectar; Ice cream '; Mix

This research sought to elaborate food products from açaí pulp (Euterpe oleracea). The methodology for the elaboration of the products started from adaptations of formulations available in the specialized literature for: jelly; ice cream; nectar (blend), in its light and diet versions. A mix of flour for cake mixing with different contents of freeze-dried açaí (5%, 10%, 20%, 30%, 40% and 50%) was also prepared. In addition, Resolução de Diretoria Colegiada – RDC nº 429 e Instrução Normativa nº 75, served as the basis for preparing the nutritional labeling of açaí-based products. The results obtained, after sensorial tests, show that the formulations were well accepted in terms of flavor, color, flavor and texture, mainly because they maintained the characteristics of the raw material after cooking. In addition, the nutritional tables prepared showed the chemical composition with macro and micronutrient values, a relevant nutritional quality of the products obtained, being a light and diet food, as it met the requirements established by the legislation mentioned above. It can be concluded that açaí, in addition to consumption in natural, is a food that has several health benefits, which can be used in the development of food products, strengthening product innovation and enriching them with a diversity of nutrients.