Abstract
The aim of this study was to develop a structured from concentrated cupuacu pulp, evaluating the effect of the combination of gelatin and low methoxy pectin in the characteristics of the gel fruta.Realizou up in cupuacu pulp and structured obtained analysis of proximate composition, water activity, pH, titratable acidity, soluble solids (° Brix), total and reducing sugars and vitamin C, in addition to sensory analysis of final products. The results show that it is possible to establish a technological procedure for production of structured with high pulp content fruit, ranging from 78.24 to 81.43% by the formulation .Optou 3 as one possible implementation on an industrial scale because showed the best sensory acceptability. In general, all formulations presented themselves as a firm finalde product texture without stickiness and healthy, given their levels of vitamin C (240.9 to 247.3 mg kg-1) and fibers (3.23 to 3.90%), considered significant from a nutritional standpoint.
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