Caracterização física e química de frutos da cajarana (Spondias dulcis Parkinson)

Abstract

The species Spondias dulcis Parkinson, popularly known in northeastern Brazil as cajarana, belonging to the Anacardiaceae family and to the genus Spondias, whose fruits are highly appreciated for their excellent sensory quality, besides being a source of alternative income, due to the extraction of their fruits, in time of fruiting. As for its physical-chemical characteristics, there is little data in the literature. The objective of this work was to carry out the physical and chemical characterization of the fruits of the cajarana. 60 fruits from the municipality of São Desidério-BA, collected in May 2019, were used. The analyzes were carried out, considering biometric characteristics (longitudinal and transversal diameters, fruit mass, skin mass, pulp mass, endocarp mass), chemical characteristics (ash, humidity, total soluble solids, pH and total acidity). For the data, the mean values and standard deviation for each variable were determined. The cajarana fruit had a longitudinal and transversal diameter, respectively of 59.35mm ± 6.82 and 45.97mm ± 3.19. As for the mass, the average weight of the fruit, peel and endocarp were 71.80g ± 20.76, 11.23g ± 3.048 and 11.85g ± 2.86, respectively. The pulp yield was higher than 50% (65.56% ± 11.07). The fruits had ash contents (0.89% ± 0.15), pH (2.90 ± 0.06), soluble solids in º Brix (13.16 ± 0.38), total titratable acidity (0.85 % ± 0.07) and humidity (85.10% ± 0.13) similar to those described in the literature for other fruits of the same botanical genus, demonstrating to be a viable alternative for the fresh fruit market, as well as for the agribusiness in region

Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects

“…The syrup analysis yielded a mean protein content of 0.47 g 100 g -1 , which is lower than that found by most other authors (Bramont et al, 2018;Lima, Lima, Oliveira & Fernandes Neto, 2012). The relatively low moisture rate observed was due to the addition of solids (starch and sugar) and to the moisture loss during the heating process.…”