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

Authors

  • Maiara Vieira Brandão Universidade do Estado de Mato Grosso (UNEMAT) https://orcid.org/0000-0002-3634-5428
  • Marieli Rosseto Universidade Federal de Santa Maria (UFSM)
  • Raquel Aparecida Loss Universidade do Estado de Mato Grosso (UNEMAT)
  • Claudineia Aparecida Queli Geraldi Universidade do Estado de Mato Grosso (UNEMAT)
  • Sumaya Ferreira Guedes Universidade do Estado de Mato Grosso (UNEMAT)
  • Juliana Maria De Paula Universidade do Estado de Mato Grosso (UNEMAT)

DOI:

https://doi.org/10.47820/recima21.v2i4.262

Keywords:

Regional fruit, Conservation, Sugar, Sensorial analisys

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.

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Published

24/05/2021

How to Cite

Vieira Brandão, M. ., Rosseto, M., Loss, R. A., Geraldi, C. A. Q. ., Ferreira Guedes, S., & De Paula, J. M. . (2021). PEQUI JELLY (Caryocar brasiliense): ELABORATION, PHYSICAL AND CHEMICAL CHARACTERIZATION AND ACCEPTANCE. RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218, 2(4), e24262. https://doi.org/10.47820/recima21.v2i4.262

Issue

Vol. 2 No. 4 (2021): EDITORIAL - CLICK HERE TO ACCESS THE ARTICLES

Section

ARTIGOS

Categories

License

Copyright (c) 2021 RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218

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