ADEQUAÇÃO TECNOLÓGICA DE FRUTOS DA AMAZÔNIA: LICOR DE ARAÇÁ-BOI (Eugenia stiptata) McVAUGH

Abstract

RESUMO -Para avaliar o potencial do araçá-boi para produção de licores, foi estudada a composição química da polpa e o efeíto de alguns parâmetros do processamento, tais como, tipo de líquido extrator, tempo de maceração, proporção polpa/líquido extrator, proporção xarope/extrato c método de preparo do xarope. O araçá-boi apresentou boas características para o processamento de licor, como o pH ácido, altos teores de acidez titulável, sólidos solúveis e carotcnóides totais. Os parâmetros ideais para obtenção de licor de boa qualidade foram: cinco dias de maceração na proporção de 1:2 (p/v) de polpa:álcool de milho, relação de 1:0,5 (v/v) de xarope:cxtrato na formulação, utilizando-se xarope preparado com dissolução do açúcar sob aquecimento.Palavras-chave: fruto tropical, Eugenia stipitata, composição química, obtenção de licor, avaliação sensorial. Suitability of Amazonian Fruit: Araçá-Boi (Eugenia stiptata McVaugh) for Liquor ProductionABSTRACT -The potential of araçá-boi for liquor processing was studied through fruit pulp composition and the effect of processing parameters, such as: extraction liquid type, maceration time, pulp/extraction liquid ratio, proportion of syrup/extract and syrup processing method. The araçá-boi presents good characteristics for liquor processing, such as, acidic pH, high titrable acidity, soluble solids and total carotenoids contents. For the araçá-boi liquor processing the optimized parameters were five days for maceration time; 1:2 (g/ml) of pulp/extraction liquid ratio at maceration; the 1:0.5 (ml/ml) of syrup/extract ratio at the formulation; preparation of the syrup using heat; utilization of the corn alcohol. With this conditions, a good product is obtained.

Effects of application of ultrasound waves in the shelf life of an amazon fruit: araçá-boi

“…This increase in ripened fruit is the result of the hydrolysis of polysaccharides, particularly from starch-rich fruit (PRASANNA; PRABHA; THARANATHAN, 2007). Andrade et al (1997) observed a concentration of 0.99 g.100 g -1 of reducing sugar in araçá-boi fruit, similar to the values found in this study.…”

“…McVaugh) is a fruit tree native to the Amazon region, belongs to the family Myrtaceae, it is similar to guava and Brazilian grape tree (ANDRADE et al, 1997). The fruit is a globose berry, thin and velvety skin, yellow color when ripe, weighing of the 30 -800 g, and rounded or flattened shape with longitudinal diameter of 5 -10 cm.…”

Nutritional bioactive compounds and technological aspects of minor fruits grown in Brazil

“…It has a very strong acidic taste, which limits its fresh consumption (Andrade, Ribeiro, Aragão, & Ferreira, 1997). In one study, products were dried by foam-mat drying.…”

Determination of Carotenoids, Total Phenolic Content, and Antioxidant Activity of Arazá (Eugenia stipitata McVaugh), an Amazonian Fruit

“…23 Arazáis being introduced both fresh and processed in the local market of Colombia, and it is considered a potentially economically valuable fruit for the Andean economy. 24 Besides brief reports in the literature about the carotene equivalence of Araza, 25 the profile and level of individual carotenoids have not been reported. Considering the supporting information on the potential health benefits of carotenoids, it is important to characterize Eugenia stipitata McVaugh subspecies grown in the Colombian Amazon.…”