Food Science and Technology (Campinas)
Print version ISSN 0101-2061
DESSIMONI-PINTO, Nísia Andrade Villela; MOREIRA, Walkiria Alves; CARDOSO, Leandro de Morais and PANTOJA, Lílian Araújo. Jaboticaba peel for jelly preparation: an alternative technology. Ciênc. Tecnol. Aliment. [online]. 2011, vol.31, n.4, pp. 864-869. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612011000400006.
The peel of jaboticaba is attractive regarding its nutritional, functional and sensory aspects. However, its use for consumption is still restricted due to the need of technological development in order to obtain processed preparations for its inclusion in the human diet. The purpose of this study was to produce jelly using the peel of jaboticaba and to characterize it chemically and sensorially. Diferent formulations were prepared, all with 50% of sugar and with different proportions of peel, pulp and pectin. The formulations, which were tested for preference, were the following: F1a (80% of peel, 20% of pulp and 0.5% of pectin) and F3b (50% of peel, 50% pulp and 1.0% of pectin). These formulations showed chemical composition of 216.44 mg phenolic compounds, 148.00 mg gallic acid.100 g-1, 10.42 mg flavonoids, and 12.10 mg catechin.100 g-1, and 80% acceptability index. The peel presented higher levels of nutrients than the pulp, especially as source of fiber, carbohydrates and natural pigments. Results indicated the feasibility of technological nutritional harnessing of the jaboticaba peel in obtaining jelly. The results also indicated good sensory and nutritional characteristics, acceptability, and antioxidant properties of natural pigments.
Keywords : peel of jaboticaba; use of technology; jelly; acceptability; pigments; myrciaria.