Processing of fruits of the Cerrado in the form of integrals jellies

• Published in: Agrarian (Dourados, Brazil) Vol. 13; no. 47; pp. 130 - 140
• Main Authors: Thâmilla Thalline Batista de Oliveira, Rômulo Alves Morais, Poliana Guerino Marson, Silvana Marques Filgueiras Teixeira, Glêndara Aparecida de Souza Martins
• Format: Journal Article
• Language: Portuguese
• Published: Universidade Federal da Grande Dourados 01.03.2020
• Subjects: functional property. quality. sensory analysis
• ISSN: 1984-2538; 1984-2538
• DOI: 10.30612/agrarian.v13i47.8958

The native fruits occupy a prominent place in the cerrado ecosystem, being marketed in open fairs and with great popular acceptance. Therefore, it is necessary to process these fruits, since many of them are seasonal and highly perishable. Thus, the objective of this study is the integral use of fruits buriti, cajuí and murici in the form of jelly with substitution of commercial pectin for passion fruit albedo, as well as the evaluation of the feasibility of inclusion of this product in the school snack. Physicochemical analyzes of in natura and processed fruits were determined. Sensory analysis was performed using a hedonic scale of nine points. The results were submitted to analysis of variance and Tukey's test. No statistical differences were observed among in natura fruits in the parameters for ash, color, proteins, antioxidant activity and lipids. When analyzed the jellies were statistical differences for the values of pH, humidity, reducing and nonreducing sugars, carotenoids, antioxidant activity, lipids and vitamin C. The results in sensory analysis showed that there was no significant difference between the jellies as to the attributes of appearance, aroma, flavor and overall impression. In general, the analyzed fruits are considered acids and have high antioxidant activity.