Physical properties of fruit pulp industry waste and its utilization in the production of jelly candy

Abstract

Brazil presents a major role in fruit production, which processing leads to a great amount of waste. The use of these by-products and its application in products for human nutrition is a point of great interest. The present work intended to characterize uvaia, cambuci and grumixama by-products dried in conventional air drying oven using different temperatures and conditions as to its physical properties (apparent density, specific volume, bulk density, emulsifying activity and emulsion stability). Furthermore, jelly candies were developed with different gelling agents (agar, pectin, gelatin and acacia gum), using fruit pulp and the byproduct in powder form. The candies were evaluated for pH, total acidity, water activity, humidity, instrumental texture and content of total phenolic compounds. All obtained candies were sensory evaluated by a test of acceptability with 120 consumers. Physical properties, especially emulsifying activity and emulsion stability, were influenced by drying conditions. Phenolic compounds concentration ranged from 0.413 to 5.637 mg of gallic acid/g, and global impression ranged from 4.4 to 7 in a 9-point structured scale.