Produtos da grumixama: desenvolvimento, caracterização química e aceitabilidade sensorial

Abstract

The aim of this paper was to develop and characterize products made of gruxiama, as well as evaluate its acceptability and stability of the bioactive compounds of this fruit. The jam and the yogurt had shown 25, 65% and 80,32% of humidity, 0,34 and 0,53% of embers, 0,67% and 2,95% of proteins, 71,31% and 12,71% of carbohydrate, 2,04% and 3,5% of lipids, 0,72% and 0,25% of fibers, 0,7% and 0,85% of tritatable acidity and pH of 3,6 and 4,4, respectively, attending the law. The jam and the fruit pulp had shown, respectively, 0,14 and 1,46mg/100g of anthocyanin, 613,07 and 664,58mgAG/100g of phenolic and antioxidant activity of 1522,63 and 1273,25 g of sample / g of DPPH, demonstrating a reduction in this components due to the processing. The marks obtained from all the sensory attributes were evaluated between 7 and 8, and most of the customers indicated that probably or certainly would buy the product demonstrating good acceptance. The use of the grumixama in the production of the jam and the yogurt shows satisfactory characteristic for consumption, and although the processing reduces the amount of bioactive compounds, the amounts found in the jam are satisfactory, showing that the grumixama is a promising option in the food products preparation.