Desenvolvimento e análises de qualidade do molho obtido a partir da polpa do mangostão amarelo (Garcinia xanthochymus)

Abstract

The objective of the present work was to elaborate and analyze the quality of the sauce obtained from the yellow mangosteen (Garcinia xanthochymus). The fruit pulps were submitted to 3 different bleaching times (2, 3 and 5 minutes) and evaluated for total soluble solids content, titratable acidity, pH and ascorbic acid. Two formulations of sauce, F1 (45% pulp) and F2 (60% pulp) were developed. The physical and chemical components were evaluated for a period of 5 months at refrigeration temperature, after 5 months the sensorial analysis and microbiological analyzes were performed. In the monitoring of the two formulations there was a variation in pH of 2.38% after 5 months of storage. In acidity there was a variation of 16% (F1) and 15% (F2), while ascorbic acid did not present losses during storage. One of the most relevant components was color, and the intensity of yellow (b *) presented a fall of 1.33% for F1 and for F2 23.7%. The sensorial analysis showed that F1 did not differ significantly (p> 0.05) from F3 (commercial sauce) as well as the attributes of flavor, aroma, consistency, color and overall acceptance, thus presenting greater acceptability and purchase intention.