Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

Acta Scientiarum Polonorum Logo
Issues
Submit manuscript
Journal metrics
Indexed in:
Creative Commons licence CC BY-NC (Attribution-NonCommercial)
original articleIssue 20 (4) 2021 pp. 399-416

Diana Lopes Silva1, Gabriela Fonseca Leal2, Hermanny Matos Silva Sousa2, Cecilia Marques Tenório Pereira3, Juliana Fonseca Moreira Silva4, Joenes Mucci Peluzio2, Glêndara Aparecida de Souza Martins2

1 Universidade Federal do Tocantins, Brasil
2
Laboratório de Cinética e Modelagem de Processos, Engenharia de Alimentos, Universidade Federal do Tocantins, Brasil
3
Laboratório de Microbiologia Aplicada, Universidade Federal do Tocantins, Brasil
4
Laboratório de Microbiologia Geral e Aplicada, Universidade Federal do Tocantins, Brasil

Optimization of the preserved processing of all parts of the gabiroba fruit (Campomanesia adamantium (Cambess.) O. Berg) using response surface methodology

Abstract

Background. The Amazon region hosts several species of exotic fruits with great functional potential which are important sources of nutrients and biologically active compounds. These fruits are widely consumed by the local population, but unknown to the general population and the scientific community. In addition, the seasonality inherent in these fruits limits their consumption. In this context, the processing of food products is one of the main tools for improving sensory quality and increasing the useful life of fruits. This work aims to make use of all parts of the gabiroba fruit in the form of preserves with the replacement of commercial pectin by passion fruit albedo, as well as the characterization of the fruit and the processed product.
Methods. To optimize the preserves, a response surface methodology was used with a complete factorial design 23 with 11 formulations and 3 independent variables, citric acid concentration, pulp/sugar ratio and albedo concentration, which were subjected to microbiological analysis, sensory analysis and physical-chemistry analysis.
Results. The results showed that the gabiroba fruit has a low lipid content, 1.09%, in addition to 51.20 g/100 g vitamin C, 4.09% fiber, 79.83% moisture, 1.29% protein, 13.23% carbohydrates, 019% titratable acid and 0.47% ash. The result of the sensorial analysis indicated an optimal formulation with smaller amounts of citric acid and albedo and a lower pulp/sugar ratio.
Conclusion. The gabiroba fruit was suitable for its full use in preserve processing. Processed preserves showed desirable physical-chemical characteristics, with consumer preference for formulations with a lower pulp/sugar ratio indicating the impact of consumer unfamiliarity with the fruit on their decision to consume it.

Keywords: biodiversity, full use, optimization, new products
pub/.pdf Full text available in english in Adobe Acrobat format:
https://www.food.actapol.net/volume20/issue4/3_4_2021.pdf

https://doi.org/10.17306/J.AFS.2021.0891

For citation:

MLA Silva, Diana Lopes, et al. "Optimization of the preserved processing of all parts of the gabiroba fruit (Campomanesia adamantium (Cambess.) O. Berg) using response surface methodology." Acta Sci.Pol. Technol. Aliment. 20.4 (2021): 399-416. https://doi.org/10.17306/J.AFS.2021.0891
APA Silva D. L., Fonseca Leal G., Silva Sousa H. M., Tenório Pereira C. M., Moreira Silva J. F., Peluzio J. M., de Souza Martins G. A. (2021). Optimization of the preserved processing of all parts of the gabiroba fruit (Campomanesia adamantium (Cambess.) O. Berg) using response surface methodology. Acta Sci.Pol. Technol. Aliment. 20 (4), 399-416 https://doi.org/10.17306/J.AFS.2021.0891
ISO 690 SILVA, Diana Lopes, et al. Optimization of the preserved processing of all parts of the gabiroba fruit (Campomanesia adamantium (Cambess.) O. Berg) using response surface methodology. Acta Sci.Pol. Technol. Aliment., 2021, 20.4: 399-416. https://doi.org/10.17306/J.AFS.2021.0891