Processamento e aproveitamento do fruto do araticum (Annona Crassiflora Mart.) em forma de doce em massa

Abstract

Typical of the Brazilian cerrado, araticum is a little known fruit but carries a huge economic potential, because it is a fruit rich in nutrients and high antioxidant activity. There are several products that can be obtained from this raw material, one of them is the sweet in mass, considered a popular sweet in the Brazilian culture and of high acceptance, besides a prosperous branch for the food industry. The objective of this work was to characterize the fruit of the araticum, evaluating its centesimal composition, nutritional value and antioxidant potential. Moisture, ash, pH, titratable acidity, soluble solids, reducing and non reducing sugars, vitamin C, crude fiber, lipids and antioxidant activity, was also evaluated its potential in the formulation of a candy in mass. For the sweet formulation, an experimental design was used with 11 tests, and 3 independent variables: (citric acid concentration, pulp / sugar ratio and albedo concentration). The study also aimed at replacing industrial pectin by a natural source, the passion fruit albedo. The experimental results showed that Araticum fruit is a good source of antioxidants, with 27.9 mg DPPH / g, and 58.11 g / 100 g vitamin C, besides being rich in crude fiber, 9.8%, a fruit with low lipid content being found in this work 2.84% of lipids. It was found 4.78% protein, 0.63% titratable total acidity, 24 brix soluble solids, 13.9% reducing sugars and 7.24% non-reducing sugars. For the optimization of the sweet, the model recommended two excellent trials, with a higher amount of sugar and a higher percentage of citric acid, and a higher amount of pulp and a higher percentage of citric acid. Passion fruit albedo did not significantly influence any response variable.