Avaliação química de geléias de manga formuladas com diferentes níveis de cascas em substituição à polpa

Abstract

RESUMOObjetivou-se, neste estudo, avaliar a qualidade de geléias formuladas com níveis de 0 %, 25 %, 50 %, 75 % e 100 % de cascas em substituição à polpa de manga (Mangifera indica L. cv. Haden). Os critérios de qualidade utilizados foram os teores de umidade, cinzas, proteínas, lipídios, carboidratos totais, açúcares totais, açúcares redutores, sacarose, vitamina C, fibra insolúvel, pectina, acidez titulável e sólidos solúveis nas polpas e cascas das mangas e nos diferentes tratamentos. Observou-se que nos tratamentos com substituição da polpa por cascas encontraram-se teores significativamente maiores de proteínas, fibras insolúveis e sacarose e menores valores calóricos, acidez titulável, carboidratos totais e açúcares totais em relação ao controle. Os tratamentos foram semelhantes em relação ao teor de vitamina C e sólidos solúveis. Com a elevação dos níveis de cascas em substituição à polpa observou-se aumento do teor de cinzas, fibras insolúveis e sacarose e redução dos açúcares redutores. Concluiu-se que a substituição parcial ou total de polpa por cascas de manga na formulação melhora o valor nutricional e funcional das geléias apesar da diminuição do valor calórico, com benefícios econômicos e ambientais. Termos para indexação:Mangifera indica, resíduo, composição química, geléia. ABSTRACTThe aim of this study was to evaluate the quality of jams formulated with peel levels of 0%, 25%, 50%, 75% and 100% in substitution to mango pulp (Mangifera indica L. cv. Haden). The quality criteria were moisture, ashes, proteins, fat, total carbohydrate, total sugars, reducing sugars, sucrose, vitamin C, insoluble fiber, pectin, titrable fruit acidity, soluble solids contents and pH in the mango pulp, mango peels and different treatments. It was observed that in the treatments with substitution of pulp by peels, the contents of proteins, insoluble fiber and sucrose were significantly higher than the control. The caloric values, titrable fruit acidity, total carbohydrate and total sugars were lower than the control. There was no significant difference among the treatments regarding vitamin C and soluble solids contents. With the increase of levels of peels in substitution to pulp it was observed an increase in ashes, insoluble fiber and sucrose and decrease in reducing sugar contents. As a conclusion, the partial or total substitution of pulp by mango peels in the formulation improved the nutritional and functional values of the jams, in addition of a decrease in the caloric value, with economic and environmental advantages. Engenheiro Químico -Universidade Federal de Goiás/UFG -Rodovia Estrada Goiânia -Km 0 -Campus Samambaia -Nova Veneza -Goiânia, GO -74001-970 -macaliari@ig.com.br 5 Engenheira de Alimentos -Universidade Católica de Goiás -Avenida Universitária, 1440 -Setor Universitário -74604-220 -Goiânia, GOlilidepaula@hotmail.com 6 Engenheiro de Alimentos -Universidade Federal de Goiás/UFG -Praça Universitária com 1ª Avenida, s/n -74604-220 -Goiânia, GO -asquieri@farmacia.br INTRODUÇÃONo mercado nacional...

Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly

“…After peel analysis, it was observed that the moisture content was 11% lower than the one found for the pulp. Similar results were observed by Gondim et al (2005) when analyzing moisture content of avocado pulp and peel (84 and 77%, respectively) and pineapple (86 and 78%, respectively) and by Damiani et al (2009) who reported a moisture content of mango pulp and peel 81,98 and 77,41%, respectively. However, Gondim et al (2005) showed that not all fruits present this type of behavior.…”

“…Damiani et al (2009) observed an increase in the protein content after incorporating mango peel to the jelly formulation. However, the authors reported a noticeable decrease of these contents when compared to the in natura fruit.…”

“…However, Damiani et al (2009), after evaluating the quality of jellies formulated with 0, 25, 50, 75 and 100% of mango (Mangifera indica L. cv. Haden) pulp substitution for peel, observed that the soluble solids content (62-62.5 ° Brix) and the moisture content (35.10-37.58%), from all treatments, were in agreement with the legislation.…”

“…Peels from some ripe fruits, for example, in spite of presenting high nutritional value, are discarded by the food industries (SCHIEBER;STINTZING;CARLE, 2001). Therefore, they can be used as raw material for the elaboration of dough, sweets, cakes, juices and jellies (DAMIANI et al, 2009;GONDIM et al, 2005;MIGUEL et al, 2008;OLIVEIRA et al, 2002). Among the diversity of fruits found in Brazil, the cajá-manga in particular, presents ellipsoidal shape and, when ripe, its pulp is succulent, aromatic and with a sour sweet taste, slightly acid, where there is a seed with a fibrous and rigid structure.…”

“…Products made from the fruit seem like an interesting option, since they present suitable sensorial and nutritional properties (ROSSO et al, 2008;UNIVERSIDADE..., 2006), which meet the tendencies established by consumers searching for healthy products with differentiated tastes (SCHIEBER;STINTZING;CARLE, 2001). Also, the peels represent a part of the food that is normally discarded, but a lot of times, it is rich in flavor, nutrients and fiber (DAMIANI et al, 2009;MIGUEL et al, 2008;SCHIEBER;STINTZING;CARLE, 2001). Since there is no report in the literature of the use of the cajá-manga peel for jelly making, this work had the purpose of developing this product and evaluating its physical-chemical and sensory characteristics and comparing it to the jelly obtained with the pulp (conventional jelly).…”