Desenvolvimento e caracterização físico-química e sensorial de geléia tradicional e geléia diet de palma forrageira (Nopalea Cochenillifera)

• Ano de defesa: 2015
• Autor(a) principal: Carvalho, Manuella da Silva
• Orientador(a): Carnelossi, Marcelo Augusto Gutierrez
• 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; Palma forrageira; Geléia; Alimentos dietéticos; Geleia tradicional; Geleia diet; Alimentação humana
• Palavras-chave em Inglês: Forage Palma; Traditional jelly; Jelly diet; Human consumption
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://ri.ufs.br/jspui/handle/riufs/16097

The cactus type of girl (Nopalea cochenilifera), can be used in food, in culinary preparations in the form of stews, juice or pickles. Nutritionally palm is rich in vitamin A, iron and calcium. Thus, the use of palm as an ingredient in the preparation of jellies becomes a new alternative marketing and value of the product, since the world market jellies occupy a significant space, having wide acceptance and sales volume. Thus, this study aimed to develop a traditional jelly formulation and dietary forage cactus based. Three traditional jelly formulations were evaluated sensory being the most accepted was 50% and 50% of palm sugar. From this formulation was developed dietary version, using the association sweeteners sodium cyclamate and sodium saccharin, the polydextrose bulking agent, and texturizing xanthan gum. They were carried out physical and chemical analysis, moisture, lipids, proteins, ashes, pH, titratable acidity, ºBrix, chlorophyll and carotenoids, as well as affective sensory tests, and colorimetric tests. The pH of the jellies significantly affect the intensity of the green color of jams due to instability of the high temperature chlorophyll in preparation. Levels of carotenoids in the processing of jellies getting around 27µg / 100g in concentrated juice of palm, 17,2mcg / 100g in traditional jelly and 26,5mcg / 100g in the diet jelly. After the acceptance test the developed jellies received notes indicating good acceptance.