DIFERENÇAS SENSORIAIS E TECNOLÓGICAS DO FRUTO DE AÇAÍ (Euterpe oleracea) E DO FRUTO DA JUSSARA (Euterpe edulis)

Abstract

From the same family as the açaí (Euterpe oleracea), the jussara (Euterpe edulis) originating in the Atlantic Forest, long exploited only in palm extraction, is becoming more popular by the pulp of the fruit, they have a similar appearance in color and size to fruit açaí and are raw materials for the production of pulp or juice. These products have a high content of anthocyanins, powerful antioxidants that act by inhibiting or reducing the effects caused by free radicals. The pulps of açaí and jussara are highly perishable thus hindering its value in the market. In this work, the pulps were compared fruits under the bioactive, rheological and chemical point of view. The jussara has greater antioxidant capacity and anthocyanins that açaí and both do not differ in content of polyphenols. Both acai pulp as the jussara, can be classified as non-Newtonian fluids. Regarding the pH values the pulps did not differ from each other.