Geléia prebiótica tradicional e diet mista de jabuticaba e acerola: caracterização e estabilidade.

Abstract

Traditional prebiotic jelly and mixed diet of jabuticaba and acerola: characterization and stability. The acerola and the jabuticaba present good potential of cultivation and prospects of commercialization, what objective this work was the physical-chemical and microbiological evaluation of the pulps of jabuticaba and acerola and the blends of the same ones; The elaboration and physical-chemical characterization, the sensorial acceptance and microbiological analysis of the traditional prebiotic jellies and mixed diet of jabuticaba and acerola; And the study of the stability of mixed traditional prebiotic jelly and prebiotic jabuticaba jelly. The blends of the pulps were prepared as follows: F1: 75% acerola + 25% jabuticaba; F2: 50% acerola + 50% jabuticaba; F3: 25% acerola + 75% jabuticaba; F4: 100% jabuticaba and F5: 100% acerola. Microbiological, physical and chemical analyzes, bioactive compounds, for the blends of pulp and traditional and diet jellies, however, only for the jellies was made sensorial acceptance by means of hedonic scale and storability. It was concluded that the blends of pulps were handled correctly, since contamination evidenced by the analysis with results, in this way, blends can not be applied in the food industry as an innovative raw material. It was observed that the contents of antioxidant compounds favor a nutritional profile the jellies, in this way, innovating as a functional product with peculiar characteristics because it is a blend. The traditional F1 formulation and diet F4 were the most accepted with an acceptability index above 70%. During the period of analysis of the stability of the jellies, it was noticed that, despite the degradation of the bioactive compounds, the traditional and mixed prebiotic jam of jabuticaba and acerola, and the jabuticaba dietary prebiotic jelly constitute new products with remarkable antioxidant potential.