Development and characterization of 'pearl' pineapple jam and jam with dehydrated chamomile flower and cinnamon stick
DOI:
https://doi.org/10.6008/CBPC2179-6858.2020.003.0005Keywords:
Physicochemical Analysis, Raw Materials, Family FarmingAbstract
The objective of this study was to elaborate artisanal products (sweet and jelly) and to evaluate the physicochemical and sensorial characteristics of the products flavored with chamomile and cinnamon sticks produced from the Pérola pineapple fruits. It was performed a physical characterization of 100 fruit samples through fruit weight (PF), pulp weight (PP), bark weight (PC), crown weight (PCA), diameter, fruit length and yield of the pulp. For the physicochemical characterization of the pulp, albedo and elaborated artisanal products, pH, total titratable acidity, total soluble solids, moisture, ashes, total protein content, lipids, carbohydrates and total energy value were performed. The results obtained from the physicochemical and sensorial analysis were performed by the Tukey test at 5% probability. Regarding the physical characterization of the pear pineapple fruits, the parameters evaluated as length (31.05 cm), diameter (14.86 cm), characterize the fruits in the conical format. The values obtained for the average fruit weight (1.350,50 g) and pulp yield (53.33%) are above the values reported in the literature. The average levels of pH, °Brix, moisture, ashes, carbohydrates and total energy value for pineapple pulp, which are close to those stipulated by the Brazilian Food Composition Table - TACO and ANVISA. According to the results obtained, the products can become an option for the full utilization of the pineapple fruits, thus an alternative form of income for the small producer of the Southeast region of Pará.
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