Technological differences between açai and juçara pulps and their sorbets

Siqueira, Ana Paula Silva; Santos, Kyany Ferreira dos; Barbosa, Thaís Alves; Freire, Lucas de Alvarenga Santos; Camêlo, Yorran Araújo

doi:10.1590/1981-6723.4717

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Brazilian Journal of Food Technology

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Original Article • Braz. J. Food Technol. 21 • 2018 • https://doi.org/10.1590/1981-6723.4717 copy

Technological differences between açai and juçara pulps and their sorbets

Diferenças tecnológicas entre polpas de açaí e juçara e seus sorbets

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Açai and juçara are palm trees that produce similar fruits. However, only the sale of açai is growing on the market for pulps and processed products for human consumption. The aim of this study was to compare açai and juçara pulps from the chemical, bioactive, rheological and technological points of view. Sorbets were elaborated with the pulps and evaluations were carried out regarding the antioxidant activity, polyphenols, anthocyanins, pH, acidity, soluble solids, ratio and colour. The pulps were evaluated rheologically and the sorbets for melting time. Juçara showed better results regarding the bioactive parameters (antioxidants ≈ 151 uM ferrous sulphate/ g and anthocyanins ≈ 77 mg.100g^-1) and presented a more intense colour (Chroma 17). The pulps were physicochemically similar. The sorbet preserved much of the nutrients and presented a very intense colour, mainly in the juçara sorbet.

Keywords:
Euterpe oleracea; Euterpe edulis; Antioxidants; Sorbet

Ingredients	Açai sorbet %	Juçara sorbet %
Fruit Pulp	75	75
Banana Pulp	15	15
Brown sugar	4	4
Soy milk	4	4
Lemon juice	2	2

Chemical and bioactive composition (mean values ± SD, n=3)
*Bioactive composition*	Juçara pulp	Açai pulp
Antioxidants (µM ferrous sulphate/g)	150.91^a ± 4.83	62.21^b ± 1.04
Polyphenols (mg/100 g)	46.25^a ± 3.32	47.55^a ± 3.43
Anthocyanins (mg/100 g)	76.85^a ± 0.74	34.91^b ± 3.62
*Chemical composition*
pH	5.25^a ± 0.03	5.16^a ± 0.01
Titratable acidity (g/100 g)	0.25^a ± 0.02	0.19^a ± 0.01
Soluble solids (°Brix)	5.53^a ± 0.30	4.50^a ± 0.10
Ratio	22.12^a ± 0.03	23.68^a ± 0.10
*Colour*
Luminosity	1.56^b ± 0.20	9.50^a ± 0.28
Hue	17.22^b ± 0.35	35.95^a ± 1.87
Chroma	17.39^a ± 0.99	9.09^b ± 0.21

Chemical and bioactive composition
*Bioactive composition*	Juçara	Açaí
Antioxidants (µM ferrous sulphate/g)	87.43^a ± 4.07	30.44^b ± 0.20
Polyphenols (mg/100 g)	69.41^a ± 0.17	32.52^b ± 1.32
Anthocyanins (mg/100 g)	47.66^a ± 0.47	17.20^b ± 0.45
*Chemical composition*
pH	4.14^a ± 0.01	3.98^b ± 0.01
Titratable acidity (g/100 g)	0.43^a ± 0.02	0.37^a ± 0.02
Soluble solids (°Brix)	10.03^a ± 0.2	10.00^a ± 0.05
Ratio	23.32^a ± 0.11	27.00^a ± 0.03
*Colour*
Luminosity	2.54^b ± 0.3	13.17^a ± 0.45
Hue	19.61^b ± 0.62	48.42^a ± 2.37
Chroma	18.17^b ± 0.35	13.05^a ± 0.59

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Ana Paula Silva Siqueira, Instituto Federal Goiano, Department of Food Technology, Rodovia BR153, km 633, Zona Rural, CEP: 75650-000, Morrinhos/GO - Brazil, e-mail: siqueiracta@gmail.com