Caracterização integral do fruto guapeva (Pouteria cf.Guardneriana Radlk) e processamento de sua polpa na forma de geleia

Abstract

The fruits of the Cerrado have aroused the interest of the population due to their nutritional and functional properties associated with the potential of value addition and conservation of the biome's biodiversity, however most of them are still little known commercially. The Guapeva (Pouteria cf. Gardneriana radlk) is one such fruit. The objective of this research was the characterization of all portions of the Guapeva theft, as well as the use of its jam pulp with total replacement of commercial pectin by passion fruit albedo. For this purpose physico-chemical and sensory analysis were conducted. In the jam processing a 23 factorial design with 11 trials was used, considering citric acid concentration, pulp / sugar ratio and albedo concentration as independent variables. The results showed that guapeva pulp has low acidity, high sweetness, and is an energy fruit, low in fat, with high antioxidant potential and a phenolic content of 514, 6 mg GAE.100 g-1. It was also evident that the fruit can be considered a source of vitamin C, because it recorded significant amount of this compound. Regarding the fatty acid profile, the ,4%, respectively), and hat it has high potential for the food industry or pharmacological. For the optimization of the jam, formulations containing 50/50 sugar pulp ratio proved to be optimal for quality parameters, potential of phenolic compounds, antioxidants, and for sensory attributes the formulation most desirable was the one that containing 40/60 ratio of sugar pulp. While formulations containing 60/40 ratio of sugar pulp were indicated adequate for the percentage of fiber, protein and Vitamin C. Thus, it is possible to conclude even after processing at high temperatures, a formulation of jam rich in Vitamin C, phenolic compounds and antioxidant potential was still maintained, and its production and market insertion is recommended.