Elaboração, caracterização e conservação de polpas mistas a base de frutas e hortaliças.

Abstract

The growth of the mixed pulp market is directly linked to the awareness of the urban population about this healthier consumption activity and, consequently, to the changes in habits caused by practicality in modern life. The work aimed to develop, formulate and evaluate the physical-chemical characteristics and bioactive compounds of the mixed pulps developed from eight formulations separated by colors (yellow, red, green, white, using combinations of fruits, vegetables and functional ingredients) . Before processing, a physical- chemical characterization was carried out for the fruits and vegetables used in the preparation of the pulps. The processing was done in the periods 1 day, 15 days and 30 days under freezing, the mixed pulps were subjected to physical- chemical analysis and functional compounds. The experiment was installed in a completely randomized design in a factorial scheme 8 x 3, where 8 represents the formulations and 3 the periods of storage under freezing. According to the results, it was found that there were no differences in pH values during storage periods for all formulations, however formulations F3, F7 and F8 showed pH values above 4.5, while the others presented below 4.5 what is required for the stability of industrialized products. There was a tendency to decrease the values of ascorbic acid during the evaluation periods. Whereas, formulations F7 and F8 showed the lowest levels of ascorbic acid. It was also observed that the formulation that had the least significant changes over the storage period was F8. It was concluded that the addition of vegetables as well as the functional ingredients presented a significant result in comparison to the results of the individual pulps.