Desenvolvimento e avaliação de molho de fruta rica em compostos bioativos

Abstract

Food products with relevant levels of bioactive phytochemicals emerge as an innovative trend in the market. The use of raw materials from Brazilian biodiversity is a promising alternative for the development of products that include health aspects and satisfactory sensory characteristics. Thus, the objective of this research was to study the use of fruit peel, with aqueous extraction using rapid (with maceration) and slow (without maceration) methodology, the sensorial influence of incorporating a mix of condiments and the use of UFP infusion ( Unconventional Food Plant) as an acidifier for the production of sweet and sour sauce. The design used was in complete blocks, considering the proportions of extracts from different constituents of the fruit, peel extract (EC) and pulp extract (EP) for less waste generation and better use of antioxidant compounds. The formulations were subjected to the homogenization, refinement and heat treatment process at 80°C for 5 minutes and filled hot in glass bottles. Sensory, physicochemical and rheological parameters were evaluated and the results showed that there was no significant difference in the sensory evaluation between the prototypes with and without condiments. The formulations produced for fast and slow processing were sensorially accepted. One of the formulations was considered to compose the experimental design, which consisted of evaluating formulations with different proportions of the fruit's constituent extracts. The results demonstrate that the addition of greater proportions of peel extract (EC) increases the composition of phenolic compounds and antioxidant activity in the samples, in addition to meeting the determining factors for the sensorial acceptance of the product, in addition to having technological and appropriate properties for processing and industrialization. With this, it was possible to conclude that the production of sweet and sour sauce formulations with the addition of fruit peel and UFP infusion has the potential for commercial success.