Desenvolvimento e avaliação físico-química e tecnológica de geleias de carambola na versão comum e extra

Abstract

Carambola belongIing to the family Oxalidaceae. The carambola tree, wich is native to Asia and requires tropical to warm subtropical growing conditions. Its flavor is distinctive and the fruit is consumed in natura or processed into juices, preserves and jellies. However, due to their physiological characteristics during the post-harvest can occur of large losses of highly perishable fruit. In the literature are scarce studies related to better utilization of this fruit, therefore, the objective of this research was to develop carambola jellies in common and extra version and to evaluate the physicochemical characteristics and its technological potential. The determinations performed were pH, titratable acidity, soluble solids and color in the fruit pulp. Jelly developed the determinations performed were pH, titratable acidity, soluble solids, moisture, water activity, color and viscosity. The mean values of the determinations in the pulp were: pH 3.62, total acidity of 0.49 g/100g, total soluble solids of 4.8 ° Brix, and the color parameters analyzed indicated values of L: 33.35; a*: -3.83; b*: 24.32. Mean values of determinations in common and extra jelly, showed no statistical difference for the parameters of AAT, SST, moisture, Aw and color, differing only in the values of pH and viscosity. The results obtained in this study it was observed that the fruit of carambola has good potential for development of jellies, due to the simple process, no requiring acidification of pulp and presents physicochemical and technological characteristics.