Elaboração, caracterização físico-química, química, microbiológica e avaliação sensorial de doce em massa tradicional e diet de cubiu (Solanum sessiliflorum Dunal)

Abstract

In the Amazon there are numerous plant species with potential economic, technological and nutrition, among which stands out cubiu (Solanum sessiliflorum Dunal) a herbaceous plant, present in the Brazilian Amazon, and Peruvian Colombiana23. It is an exotic fruit, and has nice flavor, used in food with multiple possibilities of exploitation of the fruit as in the form of juice, nectars, jams, candies and other guloseimas19; 22. Sweet paste or mass is the product of the proper processing of edible parts of vegetables with crumbled sugar, with or 24 without addition of water, pectin, pH adjuster and other ingredients and additives permitidos5. The work aimed at the preparation, characterization and sensory evaluation of fresh mass cubiu (Cubil) using the pulp cubiu, bringing the consumer a product with organoleptic and nutritional qualities through the application of food technology. The physico-chemical and chemical candy, such as pH, titratable acidity, soluble solids in °Brix, reducing sugar glucose, total sugars and non reducing sugars in sucrose, were performed using methods described by IAL11, since the pectin was determined According PEARSON16. The chemical composition, moisture, protein, lipid, ash, total carbohydrate and total energy were determined according AOAC1. The crude fiber content was determined by the method Weende, according to manufacturer's recommendation. Microbiological analysis was based on legislation específica4;6. Was also performed to evaluate the shelf life of fresh mass cubiu was performed during a period of 90 days, ie immediately after preparation, at time zero, 30, 45, 60 and 90 days after preparation. All analysis proposed in this paper were performed in triplicate and the results were averaged and standard deviation, being held estatístico treatment3. For sensory evaluation was carried out in a first step the affective preference test by testing preferência10-ordination, and later the acceptance test by a 5-point hedonic scale (with scores ranging from 1: I really liked until 5: dislike very much ), numerical, verbal and bipolar, to candy, to determine how much he liked it or not the sample oferecida23, besides the emotional scale test of intent to purchase the product, structured verbal, and five bipolar pontos11vvv. Cubil The product is a viable technology, providing consumers with a sweet and exotic taste great and can be stored at room temperature (up to 28 ° C) for up to 90 days, and maintaining its quality from the point of view of microbiological and physico-chemical without losing their original organoleptic characteristics (flavor, color and texture). Samples of fresh mass Cubiu was well accepted by the judges, and the fourth formulation (F4) the more accepted (34.17%), which was evaluated in the parameter enjoyed by over 50% of the panelists on the characteristics flavor color, texture, and 50% indicated that they certainly would buy the product and could be a good investment on their marketing.