DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE GELEIA DE GUAPEVA COMUM E EXTRA

Abstract

The production of jams is a widely used process, but some fruits with a high quantity of nutrients, such as guapeva, are still underexplored commercially in these processes. Guapeva (Pouteria cf. Guardneriana Radlk) is a fruit native to the cerrado with potential for agro-industrial application due to its good sensory characteristics and high functional and nutritional properties. However, seasonality is a limiting factor for the availability of typical fruits like guapeva. This study aimed at the development and characterization of extra and common type guapeva jam. The physical-chemical analyses were conducted regarding their total soluble solids content, moisture, vitamin C, acidity, and pH. It was concluded that the vitamin C content was higher in the extra type jam and that moisture, which is an important factor for preservation, was lower in the common type jam.