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.
References
.
License
Copyright (c) 2021 RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218
This work is licensed under a Creative Commons Attribution 4.0 International License.
Os direitos autorais dos artigos/resenhas/TCCs publicados pertecem à revista RECIMA21, e seguem o padrão Creative Commons (CC BY 4.0), permitindo a cópia ou reprodução, desde que cite a fonte e respeite os direitos dos autores e contenham menção aos mesmos nos créditos. Toda e qualquer obra publicada na revista, seu conteúdo é de responsabilidade dos autores, cabendo a RECIMA21 apenas ser o veículo de divulgação, seguindo os padrões nacionais e internacionais de publicação.