Aproveitamento industrial do umbu: processamento de geléia e compota

Abstract

RESUMO -O umbu (Spondias tuberosa Arr. Cam.) é uma fruta nativa da Região Nordeste do Brasil. Ainda não devidamente caracterizado, particularmente no que se refere ao seu potencial para industrialização, o umbu demanda pesquisas. Atualmente, esses frutos são consumidos restritamente na região Nordeste, principalmente na forma in natura, preparados como refresco, sorvete ou "umbuzada" (polpa do umbu cozida com leite e açúcar). Objetivou-se com este trabalho adequar a tecnologia convencional de processamento de geléia e compota para o umbu, avaliando a aceitação sensorial e as características físico-químicas desses produtos. Para o processamento de geléia, utilizaram-se duas proporções polpa/açúcar: 50:50 e 40:60, e três concentrações de sólidos insolúveis da polpa: 0%, 50% e 100% do teor de sólidos original da polpa. Para a compota, elaboraram-se produtos com diferentes teores de sólidos solú-veis finais, 25°Brix, 30°Brix e 35°Brix, adicionados de 1% de cloreto de cálcio. As polpas, geléias e compotas dos diferentes tratamentos foram submetidas a análises físicas, físico-químicas, químicas e sensoriais. No processamento da geléia de umbu, os produtos obtidos apresentaram valores de acidez total titulável entre 0,60% e 0,90% e de sólidos soúveis totais entre 66,3°Brix e 68,6°Brix. Os tratamentos com proporção polpa:açúcar 50:50 foram significativamente (p ≤ 0,05) mais bem aceitos quanto aos atributos aparência, cor e textura. Para o produto compota de umbu, os tratamentos com 30°Brix e 35°Brix obtiveram maior aceitação sensorial. O aproveitamento do umbu na forma de geléia ou compota mostrou-se possível, tendo os produtos desenvolvidos apresentado boa aceitação sensorial. TERMOS PARA INDEXAÇÃO:Spondias, industrialização, aceitação sensorial, umbu. INDUSTRIAL USE OF UMBU: JELLY AND FRUIT-IN-SYRUP PROCESSINGABSTRACT -The umbu ( Spondias tuberosa Arr. Cam.) is a native fruit of the Brazilian Northeast region.. The umbu demands research as it is not adequately characterized, particularly considering its potential for industrialization. Nowadays, these fruits are consumed, at the Northeast region, mainly in natura, prepared as juice, ice cream or "umbuzada" (pulp of the umbu cooked with milk and sugar). The objective of this work was to adapt conventional technology to process umbu jelly and fruit-in-syrup, by evaluating the sensorial acceptance and the physicochemical characteristics of these products. For the jelly processing, it was used two pulp:sugar proportions, 50:50 and 40:60, and three concentrations of insoluble solids of the pulp, 0%, 50% and 100% of the original insoluble solids pulp content. For the

Persimmon pulp and jelly: chemical characterization and rheological behavior

“…Similar behavior was observed by MENDONÇA, RODRIGUES and ZAMBIAZI (2000) in the study of brown sugar in apple jellies, where the acidity contents were 0.99%. FOLEGATTI et al (2003) studied the industrial use of umbu and observed that the increase of pulp quantity, that is 50:50, in comparison to 40:60, resulted in acidity content increase of the product by 0.86% and 0.62% respectively, similar behavior was observed in the present study, which resulted in increase of acidity content of the products: 0.81% and 0.78% in the jellies 70:30 and 60:40, respectively.…”

“…MOTA (2006) studying blackberry jelly, noted that the obtained jellies pH kept at the range of 3.2 to 3.4, values close to those observed in the fruits pulp before the processing. FOLEGATTI et al (2003) in the umbu study, mentions that increases in the quantity of added pulp, i. e. 50:50 in comparison to the 40:60, resulted in pH decrease of the products, from 2.82 to 3.05, respectively, similar behavior was observed in the present study, which resulted in pH contents of the products of 4.01 and 4.13 in the jellies 70:30 and 60:40, respectively.…”

“…SILVA, LOPES and VALENTE-MESQUITA (2006) in the elaboration of orange jelly, found value of 65 ºBrix, value identical to that found by DAMIANI et al (2008), who elaborated a jelly from mango peels. FOLEGATTI et al (2003) still in the study of industrial use of umbu, processed the jelly at the proportions of 40:60 and 50:50 and obtained values of 67.5 ºBrix and 67.1 ºBrix, respectively. The authors concluded that this difference probably occurred due to the difference of the raw matter composition.…”

Analysis of umbu (Spondias tuberosa Arruda (Anacardiaceae)) in different landscape management regimes

“…Individuals of this species are tolerated in heavily altered human landscapes (Cavalcanti et al 1996(Cavalcanti et al , 1999a. The principal product harvested from the "umbuzeiro" tree is its fruit, which can be consumed directly and is used to make juices or ice cream or is cooked with milk and sugar to make the traditional "umbuzada" (Cavalcanti et al 1999a, b;Costa et al 2001;Folegatti et al 2003). To our knowledge, there are currently no published reports focusing on cultural factors associated with the use and management S. tuberosa.…”

Ácido indolbutírico e substratos na alporquia de umbuzeiro

“…Brasil, como o Sudeste e o Sul, bem como para o mercado externo, o que vem estimulando o aumento na sua produção (Folegatti et al 2003).…”