QUALIDADE MICROBIOLÓGICA E FÍSICO-QUÍMICA DA GELEIA DE TAMARINDO A BASE DE DIFERENTES TIPOS DE AÇÚCARES

Abstract

Tamarind (Tamarindus indica L.) is an arboreal, multipurpose plant, being considered an important food source, due to the pulp of the fruit, which can be consumed in natura or used in the preparation of juices, ice creams, liqueurs and sweets. its acidic taste and high amount of calories. Its pulp is rich in vitamins A and C, fiber, antioxidants and minerals, being excellent for eye and heart health. In view of the above, the objective of this work was to develop a product, easy to prepare, based on the pulp of the tamarind fruit, four formulations were elaborated: F1 (50% of crystal sugar), F2 (50% of refined sugar), F3 ( 50% brown sugar), F4 (50% demerara sugar). The parameters of pH, titratable acidity, moisture, total solids, ash and soluble solids were evaluated (°Brix would be the unit). Coliforms were also evaluated at 35°C and 45°C (NPM/g) in the different formulations of tamarind jelly. The results of these analyzes were submitted to statistics and analysis of variance and Tukey's test at a significance level of 5% using the SISVAR program. The microbiological analyzes of the formulations showed and indicated that the tamarind jellies were within the parameters established by the current Brazilian legislation.