Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)

Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed...

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2022, Vol.42
Main Authors: SOARES, Camila Mariane da Silva, MORAIS, Rômulo Alves, SILVA, Romilda Ramos da, FREITAS, Bárbara Catarina Bastos de, MELO FILHO, Antonio Alves de, MARTINS, Glêndara Aparecida de Souza
Format: Article
Language:Portuguese
Subjects:
FOOD SCIENCE & TECHNOLOGY
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Summary:Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed jams. A factorial design 23 with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential.
ISSN:1678-457X
DOI:10.1590/fst.00821