Abstract
Jabuticaba is a native fruit of the Brazilian Atlantic Forest, being one of the fruits most cultivated in domestic orchards; it can be consumed in nature or industrialized. Due to the multiplicity of uses, it presents considerable economic potential, but it does not have very high commercial value, because it is perishable. Structured of jabuticaba concentrated pulp was obtained using different hydrocolloids such as pectin and gelatin, as well as sweeteners such as maltose, sorbitol, glucose, and glycerol, used as water activity suppressors. The jabuticaba pulp and the structured ones were characterized as pH, titratable acidity, moisture, total soluble solids, ashes, lipids, proteins, reducing and non-reducing sugar, and mineral content (sodium and potassium). For the sensory analysis, the tests of acceptance and intention of purchase of the structure of jabuticaba were carried out, obtained great acceptance by the evaluators, presenting high indices of purchase intention. The formulations F1 (containing glucose, gelatin, and pectin) and F4 (containing sorbitol, gelatin, pectin, and maltose) showed differences in the proportions of sugars used, which is an advantage in relation to the other formulations with regard to the cost to prepare them and the lower sugar content. Another advantage refers to the use of sorbitol, which has a greater sweetening power compared to glucose, used in F4, being a viable alternative for the replacement of glucose, making the structured healthier because it contains less carbohydrate content. Thus, as the F1 and F4 formulations were well accepted by the evaluators, could be the most suitable for production by the food industries.
Keywords:
Structured fruit; Jabuticaba; Characterization; Sensory acceptability
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