Elaboração e caracterização físico-química de doce em pasta de cajarana (Spondias dulcis Parkinson) com adição da pectina da casca do maracujá-do-mato (Passiflora cincinnata Mast.) e redução de açúcar

Abstract

The cajarana (Spondias dulcis Parkinson) is an exotic fruit with a yellow, mottled skin and fibrous seeds whose pulp is juicy, sweet and sour, and strongly aromatic. The wild passion fruit (Passiflora cincinnata Mast.), on the other hand, has small fruits with a tough skin that ranges from green to yellow when ripe. Its pulp is light and yellowish, with a more intense flavor than that of traditional passion fruit. Despite their sensory qualities, these fruits are most consumed fresh, and their production is mostly limited to extractive farming, and both have a short post-harvest shelf life. The cajarana is little commercially exploited, making knowledge and application of appropriate techniques essential for adding value to the fruit. The wild passion fruit generates a large volume of waste (peels) with potential for added value. Processing, therefore, emerges as an alternative to add value to both fruits. The objective of this study was to develop a sugar-reduced paste-based jam from cajarana fruit pulp, using pectin extracted from the albedo of wild passion fruit, and to compare these results with commercial pectin. The results obtained in this study with cajarana fruit and pectin from wild passion fruit albedo allow us to infer that it is feasible to use cajarana pulp and pectin extracted from wild passion fruit albedo to produce a sugar-reduced jam. The development of these formulations proved to be an alternative for enhancing the value of both fruits found in the Cerrado region of western Bahia, encouraging local production and adding value through the possibility of new products. Formulations with 10% sugar content were classified as a light product, meeting the demand for products with reduced calorie content. Regarding front-of-pack nutrition labeling (FOP), formulations with 20% sugar content must include the statement "high in added sugar".