PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

Luís Gomes De Moura Neto,Marcos Rodrigues Amorim Afonso,Érica Milô De Freitas Felipe Rocha ,Suelí Rodrigues ,J M C Costa

doi:10.1590/1983-21252015v28n427rc

Luís Gomes De Moura Neto, Marcos Rodrigues Amorim Afonso + Show 3 more

Open Access

https://doi.org/10.1590/1983-21252015v28n427rc

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Abstract

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

Highlights

The Northeast of Brazil stands out for its climate and soil, which are favorable for the production of tropical fruits
The yellow mombin (Spondia mombin L.) belongs to the Anacardiaceae family; this fruit is found in the tropical areas of America, Asia, Africa and in Brazil, especially in the North and Northeast regions of this country, where it is known as "cajá verdadeiro", "cajá-mirim" and "taperebá" (SOARES et al, 2006)
Despite the increasing production and attempts at cultivation of yellow mombin in recent years, Brazil has no commercial orchards, all the fruits are collected from wild plants, and because it is a seasonal fruit its consumption is very low (OLIVEIRA et al, 2014; MATA et al, 2005)

Summary

Introduction

The Northeast of Brazil stands out for its climate and soil, which are favorable for the production of tropical fruits. The yellow mombin (Spondia mombin L.) belongs to the Anacardiaceae family; this fruit is found in the tropical areas of America, Asia, Africa and in Brazil, especially in the North and Northeast regions of this country, where it is known as "cajá verdadeiro", "cajá-mirim" and "taperebá" (SOARES et al, 2006). It is a highly appreciated fruit, presenting good characteristics for industrialization (OLIVEIRA et al, 2014). Despite the increasing production and attempts at cultivation of yellow mombin in recent years, Brazil has no commercial orchards, all the fruits are collected from wild plants, and because it is a seasonal fruit its consumption is very low (OLIVEIRA et al, 2014; MATA et al, 2005)

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