Elaboração de geléia utilizando resíduo do processamento de goiaba (Psidium guajava L.)

• Ano de defesa: 2009
• Autor(a) principal: Pereira, Patrícia Aparecida Pimenta
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS; DCA - Programa de Pós-graduação; UFLA; BRASIL
• Palavras-chave em Português: Geléia; Goiaba - Processamento; Análise sensorial; Goiaba - Caracterização físico-química; CNPQ_NÃO_INFORMADO
• Link de acesso: http://repositorio.ufla.br/jspui/handle/1/3334

Brazil is the third largest producer of guava. It is estimated that the amount of guava processed about 10 tons of waste are generated annually in most of the time, are discarded in the open or in landfills. Currently, there are several studies for the use of agro-industrial residues, since they have high nutritional value. The peanut butter is a product made with pulp or extract, sugar, pectin and acid, in quantities sufficient for the formation of the gel. This work was carried out to optimize jams coming from the whole residue of processing sweet guava. The first stage consisted of the whole residue of the processing of sweet guava and your statement in which they assessed the availability of nutrients in the waste as much in the extract. In the evaluation stage of the formulations, we analyzed the effect of the ratio of extract / sugar and pectin concentration on the physical, physicochemical and sensory jelly residue guava. The results indicated that to use the extract of guava waste must adjust the pH and add enough pectin in order to obtain a suitable consistency. During the evaluation of formulations, the results indicated that the ratio of extract / sugar had a greater influence on the responses studied, except for adhesiveness, which was only affected by the concentration of pectin and that the greater acceptability of the jellies was right to extract/sugar 40/60 to 60/40 and the concentration of pectin from 0.5% to 1.5%.