QUALITY EVALUATION OF MESQUITE (PROSOPIS JULIFLORA) PODS AND CASHEW (ANACARDIUM OCCIDENTALE) APPLE SYRUPS

• Published in: Journal of food process engineering 2009-08, Vol.32 (4), p.606-622
• Main Authors: GUILHERME, A.A, HONORATO, T.L, DORNELLES, A.S, PINTO, G.A.S, BRITO, E.S, RODRIGUES, S
• Format: Magazinearticle
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology
• ISSN: 0145-8876; 1745-4530
• DOI: 10.1111/j.1745-4530.2007.00233.x

The aim of the present work was to evaluate the quality of honey-like syrups obtained from mesquite pods (Prosopis juliflora) and cashew (Anacardium occidentale) apple juice. The syrups were obtained through vacuum concentration of the plant extracts. Physicochemical parameters (soluble solid content, protein content, pH, acidity, water activity and specific gravity) were evaluated considering the quality parameters for honeys. The mineral content was determined by atomic absorption and flame photometry. The results were compared to the published data for honeys from several parts of the world. Mesquite pod syrup and cashew apple syrup presented quality parameters statistically different from the values reported by other authors for honeys from several parts of the world. The syrups presented superior nutritional quality than honeys regarding their mineral contents. These honey-like syrups might be considered a good mineral source for human nutrition. Mesquite pod syrup presented a nutritional value superior to cashew apple syrup. The concentration of fruit juices and plant extracts is a good way of preserving foodstuffs without the need of additives or the use of refrigerated systems. In this work, vacuum concentration of mesquite pod extracts and cashew apple juice was carried out to obtain syrups with high sugar content. The quality properties of the final product were evaluated. Syrups obtained from plant extracts present minerals, color, aroma and flavor compounds. Syrups rich in minerals and sugars obtained from plant extracts or fruit juices are suitable for food industry applications such as flavor agents for yogurts, syrups for pastry and candies, ice creams, toppings and fillings for bakery products, savory sauces or as preserves. In confectionary industries, plant syrups can be used to replace glucose syrups (caramels, toffees, gums, fudges), which are the most common syrups used in the industry. Syrups can also be directly consumed like honeys and maple syrup. However, little information on these honey-like products has been published. The syrups studied herein were shown to be a good source of minerals for human nutrition.