Aproveitamento da polpa do coco verde (cocos nucifera l.) para obtenção e caracterização de doce geleificado: convencional, light e diet

Abstract

The coconut is regarded as a very important tropical fruit used in over 360 different applications, including in nature consumption and industry usage (NETO et al., 2007). In most applications, green coconut pulp is not used, so this residue still has no desirable commercial value. After removing coconut water from the still green fruit, the industry mostly discards the pulp. The production of sweets and candy is characterized by being a viable possibility of preserving the fruits, having as a benefit the use of surpluses, as well as mitigating problems such as perishability and even seasonality (MACHADO; MATTA, 2006). This study aimed to produce an alternative for the utilization of the green coconut byproduct, the fruit pulp. Therefore, a conventional green coconut pulp jelly was developed, increasing the possibility of using the neglected pulp of green coconut, a highly produced fruit in the Brazilian northeast region. In addition to the conventional jelly, a light and diet type candy was also developed, meeting the needs of the population that have some dietary restriction, such as the obese and diabetic. Three formulations were developed varying basically the ratio of pulp and sugar / sweetener. For the formulation of conventional candy (F1), 60% pulp and 40% sugar were used. In the preparation of light (F2) sugar was reduced by 25%. Thus, 70% pulp and 30% sugar were used. In diet (F3) no sugar was added in its formulation, being replaced by sweetener. All formulations were submitted to physicochemical, microbiological and statistical analyzes, evaluated by analysis of variance (ANOVA) with comparison of means by Tukey test, with 95% probability. The values obtained in the physicochemical analysis showed levels of acidity (0.02 to 0.05%), pH (4.89 to 5.49), proteins (2.14 to 2.98%), lipids (4, 97 to 11.44%) and soluble solids content (10 ° to 59 °). The microbiological analyzes performed for the counting of mold and yeast attested satisfactory results, showing good hygienic and sanitary conditions of the obtained product.