Abstract
Abstract The objective of this study was to prepare a jelly with the pulp of curriola as raw material and evaluate the effect of processing, type of glass packaging (transparent and amber) and storage time on the quality of the jelly by means of physical (color), chemical (proximal composition, total soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp.) and sensorial analyses (sensory acceptance and purchase intent). For this, the raw material and the freshly prepared jelly were compared and a completely randomized design in factorial 2 x 5 was used. There were two levels of light exposure (transparent packaging and amber packaging) and five storage times (0, 3, 6, 9 and 12 months), with four replicates. Processing affected all physical, chemical and microbiological characteristics of the freshly prepared jelly. Between the two factors studied, only the storage time significantly influenced the jelly quality, except protein, ash, dietary fiber content and taste and purchase intention. According to the microbiological analysis, the product is within the legislated recommendations. It was well accepted sensorially and can be kept under ambient conditions and still maintain its durability for up to twelve months.
Highlights
The Brazilian Cerrado has a high number of fruit species with great economic and nutritional potential, whose fruits can be consumed in either the fresh or processed form, such as in juice, jams, jellies and liqueurs (Damiani et al, 2012a, b; Silva et al, 2013)
The conventional jelly formulations were elaborated considering the proportion for the manufacture of extra type jellies, which are elaborated in a 1:1 pulp/commercial sugar proportion using a 1% pectin concentration (Brasil, 1978)
The higher nitrogen‐free content of jelly is a reflection of the addition of sugar, as the higher acidity and lower pH is a reflection of the addition of citric acid, as well as the concentration of these compounds by heat
Summary
The Brazilian Cerrado has a high number of fruit species with great economic and nutritional potential, whose fruits can be consumed in either the fresh or processed form, such as in juice, jams, jellies and liqueurs (Damiani et al, 2012a, b; Silva et al, 2013). Among these fruit species there is Pouteria ramiflora (Mart.) Radlk., belonging to the Sapotaceae family, commonly found in the Cerrado biome. According to Morzelle et al (2015), the rind and the seed of curriola correspond to 56.68% of the total weight of the fruit, with an average weight of 28.61 g, in addition to presenting high levels fiber (8.18 g 100g-1), total pectin (382.49 mg 100g-1) and vitamin C (50.99 mg 100 g-1)
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