Estudo de produtos industrializáveis do umbu (Spondias tuberosa, Arr. Câmara)

Abstract

This study was carried out on the fruit the species Spondias tuberosa, Arr. Câmara, obtained at the supply center of Salvador-Bahia "in natura" and in proper stage of maturation for the experiments. A study of physical, physical-chemical and chemical characterisation was carried out along with the processing of products such as pulp, nectar and jelly. With the results from the physical characterisation of the fruit, a statistical relation was established between the pulp's weight and the weights of the fruit, skin and seeds, obtaining a satisfatory percentage of variation in the pulp's weignt. Through the physical-chemical and chemical characterisation it was observed that the "umbu" has a pH (2.45) reasonable contents of soluble solids (10°Brix) and sugar (6.0%), calcium (26.33 mg/100 g), tannin (126.26 mg/100 g), low contents of protein (0.52%), ether extract (0.35%), ascorbic acid (9.6 mg/100 g) and high content of pectine (2.13%). The pulp and nectar were preserved through high and low temperatures. A study of stability of the products processed was carried out through physical-chemical and chemical analysis during a storage period of 120 days. A sensorial evaluation of the nectars and jellies was also conducted after processing and after a storage period of 120 days, using the seven points Hedonic scale, by a team of 10 trained tasters. Pulp and nectar preserved by low temperatures showed better stability during the 120 day storage period. As for the sensorial evaluation, the nectar preserved in low temperature showed a higher rate of acceptance. As for the jelly, in spite of a light darkening detected, it was not rejected after the 120 days storage period.