AÇÃO DE HIDROCOLOIDES NA ESTABILIDADE FÍSICA DE SUCO TROPICAL DE CAGAITA PRONTO PARA CONSUMO

Abstract

Cagaita is a native fruit of the cerrado and highly perishable, so one way to maintain its consumption is to process it. Fruit processing for pulp, juice and nectar processing has grown in recent years, consumption has increased due to the practicality and also the variability of flavors found in the market. One of the major problems in the production of juices from the frozen pulps is to ensure the stability of the dispersion for this, commercially it has been used the hydrocolloids that are several and with different temperatures and effects in the foods. The objective of this study was to elaborate a tropical juice of cagaita with 35% of pulp already sweetened and ready for consumption, pasteurized at 85 ° C and to add a hydrocolloid, gellan gum, to maintain the dispersion of the juice during storage . Juice evaluations were physical-chemical, pH, soluble solids, acidity and ratio, qualitative enzymatic, peroxidase analysis and physical stability measured in cm to juice decantation in a period of 0 hours, 24 hours and 48 hours after pasteurization. It was noted that the acidity and sweetness balance is high for the formulations (ratios 14 to 17) and that the acidity is characteristic of the fruit. Decantation from 24 to 48 hours is not altered and the best treatments involve use of gellan gum with pasteurization for 2 to 5 minutes.