Bocaiuva jelly: preparation, physicochemical and sensory evaluation

Abstract

Bocaiuva cultivation, mainly in Mato Grosso do Sul, has a strong socio-economic and environmental appeal. Bocaiuva pulp is rich in nutrients and has antioxidant action, and its use in the formulation of jellies minimizes post-harvest losses and provides market with a product with high nutritional value throughout the year. The aim of this work was to elaborate and chemically and sensorially evaluate jellies produced with bocaiuva pulp (Acrocomia aculeata (Jacq.) Lodd ex Mart) of two morphotypes, orange and yellowish pulp, characterizing fresh pulps and jellies regarding physical and chemical parameters. Diluted pulp and sugar (1: 1), pectin and citric acid were used in jelly processing. Fresh pulp and jelly made with yellowish pulp showed higher contents of total phenols and antioxidant capacity. Jellies did not differ in nutritional constituents, except for fixed mineral residue, in which the yellowish pulp had higher value. Jelly with orange pulp had acceptability index over 80% in the analyzed attributes (global aspect, flavor and consistency) and in the purchase intention, statistically superior to jelly made with yellowish pulp. Different native fruit morphotypes can give rise to differentiated and valued processed products.

Drying and storage of macaúba fruit: chemical and oxidative stability

“…The lipid content of fresh macaúba pulp was 15.47±1.01 g 100 g -1 , which is similar to the 13.96-15.77% found by Silva et al (2018) in the pulp of macaúba fruits obtained in the state of Mato Grosso do Sul (13.96-15.77%) and lower than the 44.2±0.2% found by Queiroz (2016) in macaúba fruits in Rio Largo -AL.…”

Stability of bocaiuva (Acrocomia spp.) mass candy stored in different packages

“…However, during storage, the moisture content increased from 28.09% at time 0 to 34.17% at 120 days, indicating possible permeability to water vapor in the packages. Silva et al (2018) evaluated bocaiuva jelly with passion fruit and found a moisture content of 27.19%, close to time 0 of the present study. In sweets, moisture gain can make the product sticky and cause changes in color, flavor, and aroma (Sarantopoulos et al, 2001), which was not observed in the mass candy of bocaiuva during storage.…”

“…When positive, the values de a * and b * represent tones of red and yellow. The color of the bocaiuva pulp was evaluated by Silva et al (2018), who reported values of 42.18, 10.95, and 40.22 for L * , a * , and b * , respectively, higher than those found. The difference between values of a * and b * can be due to processing that reduced the level of carotenoids, a bioactive sensitive to heat (Koop et al, 2022), which gives the pulp an orange color.…”

“…The utilization of bocaiuva pulp in elaborating new food products allows for minimizing post-harvest losses and offers consumers a product with high nutritional value (Silva et al, 2018); besides meeting market demand, consumers are more aware of healthy eating habits and food origin (Porpino & Bolfe, 2020) and look for products with a natural and functional appeal (Reis & Schmiele, 2019).…”

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

“…These authors observed that fruits with As shown in Table 3, the formulations with the highest pulp concentration were the ones that showed the best results for crude fibers. Fiber values found for guapeva jams were higher than those described by Silva et al (2018) for yellow and orange bocaiuva jams, which presented concentrations of 0.46 and 0.66 g. 100 g -1 , respectively.…”