Elaboration of Blends of Pitaya Pulps With Acerola

Maria S De Moraes,Janaina A D Esmero,Magaly M L Da Costa,Alexandre J De M Queiroz,Moisés Sesion De M Neto,Luís P F R Da Silva,Rossana Maria Feitosa De Figueirêdo,Airton Gonçalves De Oliveira,Semirames Do N Silva,Mailson G Gonçalves,Agdylannah F Vieira,Adolfo P De Oliveira,Nágela M H Mascarenhas,Joana D P De Matos,Francislaine S Dos Santos,Morgana A Araújo,Raimundo C M Rodrigues,Dannaya J G Quirino

doi:10.5539/jas.v13n3p53

Abstract

Pitaya and acerola are fruits rich in nutrients and can be used in blends formulation in order to improve the sensory characteristics of both pulps in isolation and complement each other in terms of nutritional aspects. Thus, the aim of this research was to develop different blends of pitaya pulp with acerola and choose the best formulation based on physical-chemical and colorimetric characteristics. Three blends formulations were prepared: F1-90% pitaya and 10% acerola; F2-70% pitaya and 30% acerola; and F3-50% pitaya and 50% acerola. The formulations were evaluated for physical-chemical parameters of water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, sugars totals, reducers and non-reducers and colorimetric analysis. The obtained data were subjected to variance analysis (ANOVA) and to comparison between means by the Tukey test at 5% probability. The formulation F1 stood out when compared to the others. The parameters pH, soluble solids, ratio SS/ATT, ash, water content, water activity, proteins, sugars, luminosity and hue angle were the ones that gave the formulation F1 the best results. However, it is noteworthy that the formulation F3 presented a greater amount of ascorbic acid and higher values of a, b and chroma in the colorimetric analysis. The use of these fruits allows to obtain an innovative product with excellent nutritional and functional characteristics. The blend is a viable alternative for the use of perishable and seasonal fruits, adding greater economic value to the very promising product to the market.

Highlights

Brazil has a great diversity of fruits produced and sold nationwide, in parallel there is a great waste due to perishability and/or inadequate storage
The chemical composition of each fruit used adds up and affects the final characteristics of the products obtained, so the objective of this work was to carry out the physical-chemical characterization and colorimetry of different formulations of pitaya and acerola pulp blends elaborated with different proportions of pulps
It is observed that according to the increase in the concentration of the acerola pulp, there was a decrease in pH and an increase in the total acidity content

Summary

Introduction

Brazil has a great diversity of fruits produced and sold nationwide, in parallel there is a great waste due to perishability and/or inadequate storage. It is estimated that around 50% of the volume produced is lost in the post-harvest stages, limiting commercialization in other markets more distant from the place of production (Silva et al, 2016; Lima et al, 2018). Pitaya is a tropical fruit belonging to the Cactaceae family. The species Hylocereus undatus has white colored pulp and red skin, and Hylocereus polyrhizus has intense red colored skin and pulp (Wong & Siow, 2015). The red white pulpy pitaya (Hylocereus undatus) is one of the most cultivated species in Brazil, and has been arousing great interest on the part of the producers for its high productive capacity and the great acceptance in jas.ccsenet.org

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