Jelly is a previously processed product. For the formulation proposed in this work, it was used as raw material the red pitaya pulp, Hylocereus undatus, which contains intense color with small dark seeds inside the pulp, of exotic aspect, being a visible attraction for the consumer who tends to be interested in innovative nutritional products. To optimize the jelly was included the cocoa exudate, a byproduct resulting from the process of fermentation of cocoa beans. Three formulations of pitaya jelly containing different concentrations of exudate were proposed. At the end of the elaboration, the formulated jellies were directed to chemical and physicochemical analysis, and discussions about the final sensory aspect for each formulation. The analyses were applied in triplicate as to the parameters: pH, total titratable acidity, humidity, reducing sugars and non-reducing and total sugars. The formulations presented a difference regarding the results obtained, given that the cooking time of the final product attenuates in the final concentrations of sugars, humidity and exudate, are linked to the stability of the gel formed from the proposed jellies.
The still low technological levels and the increased criticality of consumers raise some questions about the food safety of high nutritional and organic foods such as milk. The high cost of production and low profitability combined with protectionist actions at technological levels. These factors contribute to the occurrence of fraud in dairy products, with the aim of industrial profitability. The objective of this work was to research if there are still failures in the production chain of whole UHT milk. The samples were acquired in the metropolitan region of Belém do Pará in which they were subjected to acidity determination analyzes in ° Dornic, pH analysis using the Ph-meter, density using the thermolactodensimeter, fat by the Gerber method, identification of starch, peroxide of hydrogen, formaldehyde, chlorine and hypochlorite, pus, sodium hydroxide (caustic soda), boric acid, chlorides, sucrose and peroxidase. These milk checks were carried out at the Chemistry Laboratory at UEPA, Campus V (CCNT), based on the methodology described in Adolf Lutz's Physical-Chemical Methods for Food Analysis, 2008 edition. The results obtained were within the parameters of the legislation .
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