Processamento e qualidade em compotas de carambola enriquecidas com especiarias.

Abstract

Fruit preserves, in particular fruit jams in syrup, are products consisting of whole fruits or pieces, preserved in such a way that they remain unchanged for months, maintaining at high levels their sensorial characteristics (aroma, taste, texture and color ) And, especially, its nutritional value. Because the carambola is very perishable, it can be industrialized, in the form of products like compote to minimize losses, aiming to add value to the product. The objective of this work was to process carambolas in jams, enriched with spices and to evaluate their physical-chemical quality and biologically active compounds. Six spice-based treatments were prepared: T1: compote (control); T2: compote + fennel; T3: compote + clove; T4: compote + cinnamon; T5: compote + mint; T6: compote + ginger. Pulp and compote, physico-chemical analysis and bioactive compounds were carried out. The carambola pulp presented a high index of phenolic compounds. Soluble solids and pH of the six treatments are in accordance with the established legislation for fruits in syrup. Treatments with mint and ginger showed the highest rates of carotenoids and anthocyanins. Meanwhile, treatments with cravo and cinnamon were the ones that presented the highest levels for phenolic compounds.