Abstract
A jelly prepared from Eugenia brasiliensis fruit pulp was developed and evaluated for its rheological and sensorial properties, as well as its color. The fruit pulps were acidic (0.29±0.03 g citric acid equiv•100g-1 pulp) and contained 95.29±0.03% water, soluble solids (5°Brix), proteins (0.27±0.17%), lipids (0.13±0.02%) and a relatively low energy content (35.16 kcal). Several minerals were quantified. Here are the amounts of some of the most important minerals that were found in 100g of pulp: calcium (19.8 mg), potassium (160 mg), magnesium (6.61 mg) copper (91.9 μg), chromiun (4.23 μg) and manganese (0.07 mg). Analysis of the rheological properties of the pulp showed that it did not follow any of the standard mathematical models: the Power Law, Ostwald-Waele and Herschell-Bulkley, but the jelly followed the Power Law model, with the behavior of a non-Newtonian fluid. The colors of the jellies were also evaluated using the standard parameters L*, a*, b*, C* e h°. The sensory analysis of the gel containing 0.3% pectin showed an acceptability index ranging from 83.66 to 91.11%. The index for the intention to buy the jelly was 83%. So, the jelly is a good option for using this under-appreciated fruit.
Keywords: Grumixama, Eugenia Brasiliensis, Lam., rheology, jelly.
Graphical Abstract
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