Elaboração e análises físicas, físico-química, microbiológicas e sensorial de geleia de abacaxi com vinho.

Abstract

The use of waste generated during the processing of fruits is necessary, since, through this, we can develop new products for use, thus reducing environmental impacts and adding nutritional value. The production of jelly is considered as a method of preserving fruits. With this, there is an alternative to minimize losses, in addition to adding to the product the parts of the fruits that can contain a greater amount of nutrients when compared to the fruit pulp. The present work aims to elaborate and analyze in a physical, physical-chemical, microbiological and sensorial way the pineapple jelly with wine. He following analyzes were carried out: humidity, water activity, pH, acidity, ash and soluble solids (oBrix), microbiological analysis (molds and yeasts, coliforms and Salmonella sp) and sensory analysis (appearance, color, aroma, flavor, consistency and buy intention). The data were submitted to the Tukey test at 5% probability and approved by the ethics committee. The humidity of the jellies presented characteristics a little above the desired one. The same effect was noticed in relation to the pH. The water activity found was from 0.85 to 0.90, being the lowest value for pulp formulation, but both being within the standard limits. The same was found with regard to titratable acidity. Regarding the ash content, the jellies showed values in the range of 0.38 and 0.48g/100g, with the highest value of inorganic residues present in the whole jelly. Regarding the soluble solids content (oBrix), values of 53o were verified for the pulp jelly and 62o for the whole formulation, which are slightly below the desired level. Also, it was verified that the addition of pineapple peel in the jelly presented good results, both physically chemically and sensorially, demonstrating that its addition in the product is possible. The evaluated samples are within microbiological standards. Sensory analysis indicated that the jellies showed satisfactory acceptance for all evaluated attributes (appearance, color, aroma, flavor and texture). In terms of purchase intention, the product showed a significant difference, with whole jelly having a greater preference, but no dissatisfaction was obtained for any of the formulations. Thus, the results obtained allow us to state that the jelly developed is a good alternative for inserting a new product in the market according to its level of sensory acceptance, in addition to the fact that the product can become an option for the full use of the fruit, reducing the environmental impact that these residues cause.