Caracterização físico-química e avaliação energética de geléia elaborada em diferentes tipos de tachos com polpa e suco de acerola

• Autor(a) principal: Caetano, Priscilla Karim [UNESP]
• Data de Publicação: 2011
• Outros Autores: Daiuto, Erica Regina [UNESP], Vieites, Rogério Lopes [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.17224/EnergAgric.2011v26n2p103-118; http://hdl.handle.net/11449/137506
• topic: Malphigia emarginata; Vitamin C; Processing; Malphigia emarginata; Vitamina C; Processamento

The objective of this work was the physiochemical characterization, yield and energy evaluation of acerola jelly elaborated with pulp and juice of the fruit in different pots (aluminum, copper and inox). The evaluated analyses were medium yield, pH, titratable acidity, soluble solids (ºBrix), total solids, vitamin C, sugar reducer, sugar total reducer and color. The yield of the jelly was higher for the juice (59%) than the pulp (55%). The jellies elaborated in aluminum pots presented higher yield than the other ones. The pH, acidity and ºBrix for pulp jelly were respectively 3,48, 0,51% and 67,11 and for juice 3,47, 0,47% and 67,85. The pulp jelly sugar content was 22,03% and for the juice 30,84%. The vitamin concentration C was reduced in half after the cooking, being the value found for acerola juice and pulp 1054 mg/100ml, for the jelly pulp it varied from 664,79 to 610,69 and for the one of juice 599,25 to 428,63 mg/100ml.The formulations with juice of the fruit reached higher values of brightness. Already the yellow color was more accentuated in the pulp formulations. In relation to the pots the best results were the jellies produced in aluminum pots. To evaluate energy values did not differentiate between them, but the results are consistent with the literature.