Desenvolvimento de molhos de frutas tropicais à base de cajá-umbu (Spondias spp.)

• Ano de defesa: 2021
• Autor(a) principal: Sampaio, Lorena Maria Freire
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Molho de frutas; Desenvolvimento de produto; Estudo sensorial; Estudo reológico
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/59261

The objective of the study was to develop a tropical fruit sauce based on cajá-umbu, aiming at its technological and economic valorization as a tropical fruit from northeastern Brazil. First, market research was conducted on the consumption of sauces in the city of Fortaleza and Metropolitan Region, CE. Then, caja-umbu pulp (Cj), cocoa pulp (Ca), mango pulp (M), cashew pulp (C) were used to develop the following fruit sauce formulations with the respective percentage proportions: CjCa (60:25), CjCaM (50:30:5), CjCaC (50:30:5), CjCaC15 (40:30:15) and CjCaM10 (45:30:10). To select the best formulations, the sauce samples were evaluated for physicochemical aspects, color and descriptive analysis using focus groups. Later, to optimize the viscosity of the selected samples, different concentrations of xanthan gum (XG), 0.3, 0.4 and 0.5%, were added and rheological analysis was performed to determine the ideal concentration. The samples were also analyzed sensorially through acceptance, CATA (Check-All-That-Apply) tests and virtual focus group, determination of the content of bioactive compounds (polyphenols, vitamin C and yellow flavonoids), total antioxidant activity (FRAP method) and nutritional composition. The results showed that the majority of participants are willing to consume more fruit-based sauces (73%), but reported that their low availability makes it difficult to consume more. Women aged between 18 and 35 years old and graduated are more interested in this type of product, in addition, they are the most interested in food and beverage labeling. CjCa, CjCaM and CjCaC were the formulations selected from the descriptive data in focus groups and presented average values of 15.5 ºBrix, 1.05% citric acid, 14.70 soluble/titratable acidity and pH 3.69, with a strong yellow color. These formulations showed pseudoplastic fluid behavior, however CjCaM and CjCaC (XG 0.4%) and CjCa (XG 0.5%) were the ones that obtained the rheological parameters closest to the commercial samples. CjCa, CjCaM and CjCaC presented within the acceptance range and among the CATA attributes, the ones that most contributed to a better global impression are related to the CjCaM and CjCaC formulations. The content of bioactive compounds, as well as the total antioxidant activity were similar to those reported in the literature for the respective fruit pulps, suggesting that the processing had little effect on the content of these compounds. The formulations (40 g) showed low energy value (26.7 kcal) and sodium content (44 mg), showing no evident values for total fats, proteins and dietary fiber. With this study, it was possible to develop a new product of tropical fruits, with good nutritional and sensory characteristics, without synthetic additives and preservatives, which could be a good option for the food industry