Abstract
The mangaba (Hancornia speciosa Gomes) is a typical fruit of the Brazilian cerrado and caatinga. It has excellent nutritional composition but there are no studies reporting the fruit characteristics and its industrial use. The aim of this study was to analyze the physical and physicochemical characteristics of mangaba fruit in three different maturity stages. Fruit weight, volume, length, titratable acidity, vitamin C, soluble solids and color at 1/3 ripe, 2/3 ripe and ripe maturity stages were analyzed. Physical characteristics showed great potential for industrialization due to the size and weight of fruits. High vitamin C levels and low acidity indexes were obtained, which are of interest for use of fruits in jams, jellies and liquors. However, soluble solids content was lower for ripe fruits, which indicates low sugar contents. Thus, the fruit has potential for consumption in the natural form and for processing and can be incorporated into many food products. Key words: Maturation, composition, economic potential.
Highlights
Mangaba tree (Hancornia speciosa Gomes) is a native species of the Apocynaceae family
High vitamin C levels and low acidity indexes were obtained, which are of interest for use of fruits in jams, jellies and liquors
Vitamin C, titratable acidity and soluble solids analyses, fruits were divided into three maturity stages
Summary
Mangaba tree (Hancornia speciosa Gomes) is a native species of the Apocynaceae family. The fruit species occurs spontaneously in the Mid-western, Northern, Northeastern and Southeastern Brazil, being especially appreciated by consumers and cottage industries for the production of sweets, liquor, wine, soft drinks and jellies (Ganga et al ., 2010; Silva et al, 2007). The fruit exploitation is extractive and accounts for almost the entire demand of the domestic production (Freitas et al, 2010). Technical mangaba cultivation occurs in few Brazilian areas, mostly in Northeastern Brazil (Silva, 2004). Mangaba has excellent physical features, aroma, flavor and nutritional qualities (Santos et al, 2009).
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