Produção e caracterização de polpa de tangor 'Ortanique' e utilização em geleias.

Abstract

The present study aimed at characterizing the fruits and pulp of Ortanique tangor; assess the rheological behavior of the whole pulp and concentrated pulps (10, 20, 30, 40 and 50 °Brix) at different temperatures (5, 10, 15, 20, 25, 30 and 35 °C); elaborate and evaluate the quality of two types of jam (common and extra), produced from the whole pulp of Ortanique tangor during 180 days of storage at ambient temperature and relative humidity and perform sensorial analysis of these two varieties, using the acceptance and purchase intention test. Dimensions, weight and color were determined in fresh Ortanique tangor fruits and the parameters moisture content, pH, soluble solids, total titratable acidity, ascorbic acid, reducing sugars, total sugars, non-reducing sugars and color in the whole pulp of the same fruit. Sensorial analysis of the jams was carried out at the onset of storage. Data analysis used Assistat 7.5 beta software, and the factorial framework for viscosity and storage, in addition to a completely randomized design for sensory analysis. The Ortanique tangor fruit pulp exhibited shear-thickening rheological behavior at concentrations of 10, 20, 30 and 40 °Brix. Sensory assessment showed good global acceptance of the jams (common and extra); tasters demonstrated that they would occasionally purchase both Ortanique tangor varieties. Common and extra Ortanique tangor jams displayed good stability during storage.