Elaboração de geléia de fruto de palma (figo-da-índia) com diferentes açucares.

Abstract

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.