MEDEIROS, C. F.; http://lattes.cnpq.br/3710481576268826; MEDEIROS, Catarina Fernandes de.
Résumé:
The adaptation of forage cactus to the climate of the Brazilian cerrado contributes to
fruit production by it. However this fruit is still little explored
for human consumption, due to its low seasonality, as well as the
presence of lignified hairs hinder their ingestion. processing
it contributes, in particular, to increase its consumption, which can be in the form of
in natura or in the preparation of jam, juice, ice cream and fruit pulp jelly.
The present work aimed to develop and characterize the aspects
physicochemical and sensory aspects of the jelly obtained from the palm fruit with
different types of sugars, encouraging the consumption of this regional food.
To prepare the Indian fig jelly, the 50:50 ratio was used (fig-
da-India:sugar) characterizing, in accordance with the legislation, a jelly
extra. 40% of filtered water was added. To do so, the fruit was beaten into a
blender with water, and sifted, and the added sugar juice was
brought to low heat (180 °C ± 1 °C). The process was carried out three times,
using different types of sugars for the preparation (crystal, demerara and
brown). In the analysis, all samples met the legislation, in the
as far as humidity and 0 Brix are concerned. The prickly pear jams presented
good acceptance and purchase intent. In this way, the jelly developed to
from prickly pear with the use of brown sugar, demerara and crystal, they can
be used as an option for the consumption and enjoyment of the fruits of the
caatinga, favoring access to products from this raw material during
long period of the year, in view of its seasonality.
