Abstract
The objective of the present work was to characterize and microbiologically evaluate different formulations of jams and paste candies of purple pitanga with reduced sucrose contents. The formulations made for jams were “jam A” with a 100% proportion and “jam B” with a 50% proportion, all with the addition of pectin (1.5 g) and citric acid (0.45 g). For the paste candies the concentrations were “candy A” with 60% and “candy B” with 40%, all added with citric acid (0.6 g) and water (36 mL). The elaboration process followed all the quality control standards and, in sequence, the physicochemical (humidity; ash content; soluble solids; pH; titratable acidity; sugars; color parameters; anthocyanins; flavonoids) and microbiological (total and thermotolerant coliforms; molds and yeast; coagulase positive Staphylococcus and Salmonella sp.) characterizations were performed. The results of the analyses have been compare only between formulations of the same type of product. All physicochemical data were within the standard parameters for candies and jams. As for the color aspect, the samples showed a characteristic intense red, differing only in the chromaticity and luminosity parameters in sweets and jellies respectively. The pitanga by-products presented varied concentrations of bioactive compounds, with emphasis on greater amounts of anthocyanin. For all microbiological aspects evaluated, the results were in accordance with the standards established by the legislation. Thus, the possibility of the development of purple pitanga jams and candies has been showned, with a reduction in sucrose content, but with interesting nutritional, microbiological and visual characteristics.
Highlights
Native from Brazil, the pitangueira is a plant that adapts to the climatic and edaphic conditions of the Northeast region of Brazil, where it is largely produced
Jellies and candies were obtained using different proportions of sugar: “Jam A” with a 100% proportion (150 g of fruit pulp for 150 g of sugar) and “jam B” with a 50% proportion (150 g of fruit pulp for 75 g of sugar), all with the addition of commercial pectin (1.5 g) and citric acid (0.45 g); “Candy A” with 60% (100 g of fruit pulp for 60 g of sugar) and “candy B” with 40% (100 g of fruit pulp for 40 g of sugar), all added with citric acid (0.6 g) and water (36 mL)
The cooking time required to obtain the final product was higher in formulations with reduced sugar, that is, with lower carbohydrate content for the gelation process
Summary
Native from Brazil, the pitangueira is a plant that adapts to the climatic and edaphic conditions of the Northeast region of Brazil, where it is largely produced. Jellies and candies are products obtained by mixing ingredients in proportions and suitable conditions, prepared from the boiling of fruit pulp with added sugar, acid and gelling agent until to reach the desired content of soluble solids (Brasil, 1978). Both have great acceptance and commercial importance for the fruit conserves industry in Brazil (Sanches et al, 2017)
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