Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE

Abstract

This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senescent), were collected in the Botanical Garden of São Gonçalo, in São Gonçalo do Amarante-CE. Initially, the fruits of manipuça were processed and to obtain the jelly five formulations were proposed (treatments) containing different proportions of water and pulp (4:1-F1; 4:2-F2, 4:3-F3: 4:4-F4; and 4:5-F5), which then they were subjected to physicochemical analysis (total soluble solids-TSS; total titratable acidity-TTA; pH; TSS/TTA ratio-SAR; vitamin C-CV; total soluble sugar-TSSu, reducing sugar-RS and non-reducing sugars-NRS), microbiological (coliforms at 35°C-CF) and sensory (aroma-A; color-C; appearance-AP; flavor-F; texture-T; and the purchaser intends-PI). We used the Assistat program in statistical analyzes. The results showed the following variation in the five formulations: TSS (°Brix) - 72 (F1) to 85.12 (F5); TTA (%) - 0.95 (F1) to 0.54 (F5); pH - 4.09 (F1) to 4.30 (F5); SAR - 75.22 (F1) to 156.20 (F5); CV (mg / 100g) - 7.40 (F2) to 14.19 (F5); TS (%) - 63.97 (F1) to 79.73 (F5); RS (%) - 44.53 (F2) to 66.98 (F5); NRS (%) - 12.47 (F1) to 32.98 (F4); absence of CF; for A, C, AP, F and T, F5 was greater than F2, F3, F4 and equals to F1; and for PI, F5 was superior to all. In conclusion: the F5 is sweeter and less acidic, however, the F1 is less sweet and more acidic; the F5 obtained greater acceptance among students, so this is the ideal formulation to use as an alternative to school meals for primary school students from public schools in Fortaleza-CE.

Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

“…This parameter was found to correlate with the percentage of sugar and maltodextrin used. These values are similar to those quantified by Azevedo et al (2018) in manuring jellies (7.40 to 14.19 mg). Table 3 presents the mean values of the variable responses for the textural characteristics of kiwifruit jelly with lemon grass tea.…”

Auxina: ação do hormônio indutor de crescimento em soja

“…Thus, the TSS/TTA ratio is one of the best ways of evaluating flavour, being more representative than the isolated measurement of sugars or acidity, since it provides a good idea of the balance between these two components (AZEVEDO et al, 2018). The balance between TSS and TTA establishes the minimum solids content and maximum acidity to determine the true flavour of the fruit.…”

Estabilidade de bebida não alcoólica derivada do manipuçazeiro como alternativa para a merenda escolar municipal de Fortaleza-CE

“…Este fruto se desenvolve em ambiente de Restinga e seu sabor é apreciado por muitas comunidades do litoral cearense. Ele possui potencial de aproveitamento na forma de doce, suco, geleia e licor (LUCENA et al, 2011b;AZEVEDO et al, 2018), porém frutos como dessa espécie e outras plantas da região Nordeste ainda são pouco explorados, sabendo pouco dos compostos bioativos presente neles (RIBEIRO et al, 2017).…”