PEQUI JELLY (Caryocar brasiliense): ELABORATION, PHYSICAL AND CHEMICAL CHARACTERIZATION AND ACCEPTANCE

Abstract

The pequi is a fruit with an exotic flavor and grown throughout the Brazilian cerrado. The pulp of the fruit is sold fresh or canned, used in the preparation of several typical dishes. However, this fruit is little explored in sweet cuisine. Therefore, this work aimed to develop a formulation of pequi jelly with two types of sugar, in addition to evaluating the physical-chemical characteristics and the sensory acceptance of the product. The pequi were pulped, crushed, mixed with sugar and heated over low heat until the minimum value of soluble solids reached 65 ºBrix. For moisture, acidity and total solids, there was no significant difference between the formulations studied. As for pH, ash and vitamin C, the results were significantly higher for jelly made with brown sugar and attributed to the composition of sugar that contains the highest mineral content. The color contributed to a greater acceptance of the jelly made with crystal sugar. Therefore, the formulation of gelatin with the pequi pulp becomes an alternative to add value to Brazilian exotic fruits.