Desenvolvimento de geleia com resíduo do processamento da bacaba (Oenocarpus Bacaba)

Abstract

Bacaba (Oenocarpus bacaba Mart.) Is one of the most important plant species in the Brazilian Amazon, widely used by the local population, being fully used, for food in addition to the heart of palm, its fruit can be processed to obtain the pulp or in the preparation of a drink also known as bacaba wine. This work aimed at the development of jelly from the residue from the processing of bacaba, as well as the monitoring of changes that occurred in the product during storage, initially, the physical-chemical composition of the raw material used in processing was determined. Eleven jelly formulations were prepared and these were optimized using response surface methodology and desirability index. The best formulation was determined and subsequently stored at two temperatures and two different types of packaging in order to follow the changes that occurred in the product during the storage period. Microbiological, sensory, and physicochemical stability were evaluated for 120 days. For the proximal composition of the raw material, contents (%) of 60.01 were found; 1.24; 12.7; 1.14 and 23.6 for moisture, ash, lipids, proteins and total carbohydrates, respectively. The pH values were estimated at an average of 6.12 and the titratable acidity was 2.27%. The total soluble solids of the raw material were 3.04 ° Brix. The 11 formulations were in compliance with the microbiological criteria set out in the current legislation, with formulation 3 being considered the best by optimization studies. The storage time influenced pH, soluble solids and color, revealing significant differences between interactions with packaging and temperature. However, there was no considerable loss in the overall quality scores over the storage period. The condition of 25 ° C in glass packaging promoted less intensification in the sensory quality of the product during storage.