Desenvolvimento e análise físico-química de geléia extra de Sapoli (Manilkara zapota) e Umbu-cajá (Spondias mombin).

Abstract

Brazil is the third largest fruit producer in the world, with 2.2% of Brazilian production being exported. However, there is a diversity of native species, which offer essential nutrients for the proper functioning of the human organism, with great potential in the market, but with great losses in terms of consumption. Thus, the importance of producing and preserving these fruits is highlighted, so that the population will consume them for a longer time. One of the methods of preserving fruits is the manufacture of jelly, which is an option to reduce losses along the marketing chain of “in natura” fruits. The Manilkara zapota, popularly known as sapotizeiro, and the umbu-cajá, with the scientific name Spondias mombin, stand out, both quite found in the Northeast region. Given the context of food waste and the importance of its conservation,

this work has the general objective of developing a jelly of the extra type of sapodilla and umbu- cajá and evaluating its physicochemical characteristics, highlighting the benefits of the product

to be elaborated. The processing of the assigned product was carried out at the Food Technology Laboratory of the Education and Health Center of the Federal University of Campina Grande and the physical-chemical analyzes were carried out at the Bromatology Laboratory of the aforementioned institution. Sapoti, umbu-cajá, drinking water and refined sugar were the ingredients used. As for the physical-chemical analysis, to determine the moisture and ash content, the procedures described by the Association of Official Analytical Chemists were used. The pH, water activity, acidity and °Brix analyzes were performed according to the methodology of Instituto Adolfo Lutz, using pHmeter, Aqualab, titration with sodium hydroxide and portable refractometer, respectively. In the physical-chemical characterization, high levels of soluble solids, high pH, high levels of acidity, low levels of ash and water activity were observed. It can be concluded that there are benefits in offering the prepared product, such as reducing waste and increasing the use of fruits in food consumption.