Caracterização físico-química de geleia de cupuaçu e açaí (Blend) oriundas da Região Amazônica
Jellies can be considered as the second product of commercial importance for the Brazilian fruit industry. The objective of this study was to characterize the blend of pulp and jelly of cupuaçu and açaí. To prepare the blend (cupuaçu pulp and açaí), 70% cupuaçu pulp and 30% açaí pulp were mixed. The...
| Autor principal: | COSTA, Rozilana Alves |
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| Outros Autores: | LIMA, Danielle Esthefane Sousa, SOUSA, Elisabete Piancó, LEMOS, Danielle Martins, GOMES, F. P., NASCIMENTO, N. M. |
| Grau: | Artigo |
| Idioma: | por |
| Publicado em: |
Instituto Federal do Amapá
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.ifap.edu.br:8080/jspui/handle/prefix/274 |
| Resumo: |
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Jellies can be considered as the second product of commercial importance for the Brazilian fruit industry. The objective of this study was to characterize the blend of pulp and jelly of cupuaçu and açaí. To prepare the blend (cupuaçu pulp and açaí), 70% cupuaçu pulp and 30% açaí pulp were mixed. The elaborate jelly was of the common type. To characterize the blend and the jelly were analyzed water content, total solids, total titratable acidity, pH, total soluble solids and color. The blend complies with the legislation in force with regard to the parameters acidity, total soluble solids and pH. The jelly presented dark and reddish intensity due to the predominance of the color of the açaí pulp. The elaboration of jelly blend is an alternative to add nutritional value to the product besides being an alternative source for income for small producers. |