ELABORAÇÃO DE GELEIA MISTA DE SAPOTI (Manilkara sapota L.) E TAMARINDO (Tamarindus indica L.)

Abstract

The fruits jelly processing has a low production costs, it avoid the fruit waste, adds value to the used fruit and generates income, besides being very consumed. The purpose of this study was to produce a mixed jelly of sapoti (Manilkara sapota L.) and tamarind (Tamarindus indica L.) tropical fruits, rich in nutrient and underexploited by agroindustry. This study, five jam’s formulations were produced ranging the concentration of the tamarind pulp (20, 30 and 40%) which contributes to the jelly’s acidity and the sugar concentration (20,30, and 40%). The raw material and the produced jelly were characterized in terms of pH, total soluble solids (Brix), simple reducing sugars, titratable acidity and vitamin C. Moreover, in the produced jellies were made analysis about the texture assessing the parameters of: hardness, fracturing, adhesiveness, cohesiveness, elasticity and viscosity. The results show the expected for the pulps, as well as for the developed formulation of the mixed jelly of tamarind and sapoti, which is feasible the elaboration of the formulation with concentrations of 100 g of sapoti, 30g of tamarind and 30g of sugar. Which had the pH of 3,38, total soluble solids (Brix) of 62, acidity of 0,77g/100g. Therefore being an expected characteristic for a jelly. Presenting the results of hardness of 0,92N, adhesiveness of 1,76 mJ, elasticity of 4,02mm, fracturing of 0,85 N and viscosity of 0,77 N.