SILVA, N. L.; http://lattes.cnpq.br/0145246023751792; SILVA, Nadson Luan da.
Resumen:
The northeast region is composed of a great biodiversity of trees, among them we have the
umbuzeiro (spondias tuberosas arruda) which has umbu as a fruit with high nutritional value,
cultural and socio-economic, being an interesting option in the development of liqueurs.
Liqueurs are an important alternative in reducing fruit waste, adding value and increasing its
shelf life, not needing complex and expensive technologies for its production, in addition to
being a source of income generation for rural families. In view of this, the present work had as
objective to elaborate an umbu liquor, using the pulp and the peel, in addition to evaluating
the the physical, physical-chemical and sensory aspects of the liquor. The fruits were
collected in the rural area of the city of Cuité-PB,then the fruits went through a cleaning
process in 15 ml chlorinated solution for 30 min.. After cleaning the umbu parts (peel, pulp
and peel + pulp), where later grain alcohol and sugar syrup were added at 30 ° Bx, soon after,
being placed in an alcoholic maceration process for the period of 27 days. After these
processes, the chemical-liqueurs by physical and chemical analyses, in triplicate, were
subsequently submitted to sensory evaluation by a group of 54 untrained tasters of both sexes.
using a 9-point hedonic scale and a 5-point purchase intention. It was possible to observe
desirable characteristics for a liqueur such as low acidity levels (0.6 to 1.2%); and pH (3.2 to
3.9), which are essential for the maintenance of microbiological stability, in addition, the
soluble solids obtained remained within the margin determined by legislation (29° to 30°
Brix). Regarding the sensory analysis, it was possible to verify that the liqueurs obtained
averages of AI (Acceptability Index) from 73% to 79%. Therefore, it is concluded that umbu
liqueur has a great market potential. constituting a great alternative for the use of its fruits,
avoiding losses, adding value and generating income for rural producers.
