DESENVOLVIMENTO, CARACTERIZAÇÃO E AVALIAÇÃO MERCADOLÓGICA DE DOCE EM CALDA DE FACHEIRO (PILOSOCEREUS PACHYCLADUS) E XIQUE-XIQUE (PILOSOCEREUS GOUNELLEI) COM CALDA DE MARACUJÁ (PASSIFLORA EDULIS)

Abstract

The production of fruit preserves represents a relevant strategy for the utilisation of fruits and vegetables, enabling their conservation and the development of value-added products. In this context, the use of native cacti from the Caatinga biome, such as facheiro (Pilosocereus pachycladus) and xique-xique (Pilosocereus gounellei), combined with passion fruit syrup (Passiflora edulis), emerges as an innovative and sustainable alternative for the preparation of regional sweets. This study aimed to develop and characterise preserves made from native Caatinga cacti, facheiro and xique-xique, combined with passion fruit syrup, in order to integrate nutritional value, functionality, and market acceptance potential. The cladodes were collected in Boa Vista, Paraíba, and processing was carried out at the Centre for Technology and Regional Development of the Federal University of Paraíba (CTDR-UFPB). Four formulations were prepared, varying the cactus species and syrup concentration (37 °Brix and 47 °Brix), in equal proportions, and cooked until reaching the preserve point. Physicochemical analyses, performed in triplicate, indicated pH values between 3.71 and 3.97 and acidity between 0.68% and 0.82%, ensuring microbiological stability of the preserves. Lipid contents ranged from 0.15% to 0.56% and protein contents from 0.49% to 0.64%, while moisture varied from 43.29% to 53.87% and ash from 0.76% to 0.92%, evidencing relevant mineral content. Total sugars ranged from 62.26% to 77.79%, contributing to sweetness and preservative effect. A market survey conducted with 107 participants, mostly young students, revealed familiarity with passion fruit, lower consumption habits of preserves, but good product acceptance, with willingness to try, acceptance of a price range between R$ 11.00 and R$ 20.00, and interest in innovative and sustainable products. It is concluded that the combination of cacti and passion fruit is feasible and innovative, presenting adequate physicochemical characteristics, nutritional and functional benefits, in addition to market potential, thus representing a promising alternative for regional sweets that combine health, sustainability, and the valorisation of Caatinga biodiversity.