AVALIAÇÃO DA ESTABILIDADE FÍSICO-QUÍMICA DE GELEIAS DE MURICI ARMAZENADAS SOB DIFERENTES CONDIÇÕES DE TEMPERATURA E LUMINOSIDADE

Abstract

Murici (Brysonimassp., Malpighiaceae) is characterized as a small fruit of yellowish color when ripe with exotic flavor. It can be consumed in fresh or processed form as pulps, juices, ice cream and jellies. This work aimed to analyze the physicochemical characteristics of the pulp of the murici and to characterize the stability of the jellies stored in different light conditions during 150 days. The analyzed variables were: centesimal composition, total soluble solids (ºBrix), pH, total acidity and color expressed as L *, a *, b *, chroma and hue values. A completely randomized design with three ambient conditions (ambient temperature in the presence of luminosity (27ºC ± 2ºC), ambient temperature in the absence of light (27ºC ± 2ºC) and refrigerated temperature (5ºC ± 2ºC) was used, and 6 storage periods ( 0, 30, 60, 90, 120 and 150 days) in three replicates. The murici pulp presented 79.46% moisture, 0.82% protein, 2.02% crude fiber, 1.78% lipid and 0.69% ash. The evaluation of the stability of the jellies showed 88that the storage time was the decisive factor in the modifications of the physical-chemical variables. The development of jelly from the murici consists of a good option of adding value to the fruit, since a food with appreciable nutritional characteristics was obtained.

Keywords

• Brysonimassp
• Malpighiaceae
• Jelly
• Stability
• Quality