Caracterização física e química de polpa de jabuticaba

Abstract

The objective of this work was to characterize the jabuticaba pulp Myrciaria Cauliflora (Myrciaria sp), harvest 2016. The pulp and shell of jabuticaba were characterized as centesimal composition, pH, titratable total acidity, total soluble solids, energy value, activity of water and color (a *, b *, L *, h * and C *). It was observed that moisture contents, total soluble solids, pH, acidity, water activity and color did not change, whereas, fixed mineral residue, proteins, carbohydrate lipids and energy value were influenced. Therefore, the results obtained in this study demonstrate that the processing of jabuticaba pulp and bark can become a promising alternative in the post-harvest of this important fruit, since, it allows the retention of nutritional components of interest and may lead to increased consumption of this fruit product in integrated form.