Desenvolvimento e caracterização de geléia de cajá-umbu (Spondias spp.)

• Ano de defesa: 2011
• Autor(a) principal: Santos, Raquel Anne Ribeiro dos
• Orientador(a): Narain, Narendra
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Tecnologia de alimentos; Geléia; Cajá-umbu; Polpa; Pectina; Compostos voláteis
• Palavras-chave em Inglês: Jelly; Pulp
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://ri.ufs.br/jspui/handle/riufs/13892

The present work aimed to optimize the processing conditions for the production of cajá-umbu jelly determine the influence of pectin content in fruit pulp and sensory characteristics of the product and evaluate the quality of the final product by determining physico-chemical, microbiological, sensorial and aroma (volatile compounds) characteristics. Nine different jellies with varying contents of fruit pulp (40, 50 and 60%) and pectin content (0.2, 0.4 and 0.6%) while setting the final soluble solids of 63ºBrix. The sensorial profile was developed from 9 formulations and the 3 best jellies selected that characterized the viability of the process. The influence of the process on the final product quality was assessed based on physical-chemical, microbiological, sensory and volatile compounds from the three selected formulations. The results showed that while the change in pectin content, from 0.2 to 0.6%, had no significant effect (p≤0.05) on sensory attributes of jellies, the variation in pulp content of caja-umbu was significant for the differences between the samples presented in most sensory attributes evaluated. The products obtained possessed high calorific value and concentration of phenolic compounds, carotenoids, minerals and fiber as well as a stable microbiological quality. In addition the volatile compounds characteristic of cajá-umbu fruit aroma and flavor were still present in the products after thermal processing. Thus, the jelly possessed favorable organoleptic characteristics for consumption, and the best product was obtained by using 50% pulp and 0.2% pectin which was accepted most by consumers, representing an additional option for the exploitation and marketing of fruit-cajá-umbu.