POTENCIAL TECNOLÓGICO DA JACA MOLE: CARACTERIZAÇÃO E PROCESSAMENTO

Abstract

The jack tree has several applications, from its consumption as food, as green fruit as mature, until the exploitation of its wood or its use in industrial and medicine. So, the objective of this search is to evaluate the physical and physical-chemical characteristics of the jackfruit with soft consistency, as well as to analyze its technological potential to present an alternative source of income for rural agroindustry. A total of 10 jackfruit samples were randomly harvested from plants (jack tree). They were collected at Macaco and CCA site, both located in Areia-PB town, and subjected to the following analyzes for the fruit: physical determinations, general appearance of fruits and physico-chemical determinations. A sweet was processed in which physical and physicochemical characteristics were analyzed. The results obtained were: the jack is a fruit considered big in length, width and thickness, with colors varying between green and yellow with brownish spots, with pH around 5.5 and high SS content compared to other fruits. The sample fruits presented acidity slightly around from 2.83% with moisture content about 80%, being vulnerable to deterioration. Higher amount of sugars and lower average starch in mature fruits, with about 0.88% ashes for mature fruits. The pH of the sweets ranged from 6.46 to 3.88, the yield between 90.35 and 99%, and the SS content of 70 ° B for all formulations. However, agroindustry in rural communities is a potential for employment and income generation, taking advantage of raw materials available in the region for the processing and transformation into new products.