Bocaiuva jelly: preparation, physicochemical and sensory evaluation

Abstract Bocaiuva cultivation, mainly in Mato Grosso do Sul, has a strong socio-economic and environmental appeal. Bocaiuva pulp is rich in nutrients and has antioxidant action, and its use in the formulation of jellies minimizes post-harvest losses and provides market with a product with high nutritional value throughout the year. The aim of this work was to elaborate and chemically and sensorially evaluate jellies produced with bocaiuva pulp (Acrocomia aculeata (Jacq.) Lodd ex Mart) of two morphotypes, orange and yellowish pulp, characterizing fresh pulps and jellies regarding physical and chemical parameters. Diluted pulp and sugar (1: 1), pectin and citric acid were used in jelly processing. Fresh pulp and jelly made with yellowish pulp showed higher contents of total phenols and antioxidant capacity. Jellies did not differ in nutritional constituents, except for fixed mineral residue, in which the yellowish pulp had higher value. Jelly with orange pulp had acceptability index over 80% in the analyzed attributes (global aspect, flavor and consistency) and in the purchase intention, statistically superior to jelly made with yellowish pulp. Different native fruit morphotypes can give rise to differentiated and valued processed products.

摘要：主要产于南马托格罗索州的博卡伊瓦果（Bocaiuva，学名Acrocomia aculeata (Jacq.) Lodd ex Mart）的种植，具备突出的社会经济与环境效益。博卡伊瓦果果浆营养丰富且具有抗氧化活性，将其应用于果冻配方中，可有效减少采后损失，并为市场提供全年供应的高营养价值产品。本研究旨在制备两种形态型（橙色果浆与淡黄色果浆）博卡伊瓦果果浆制成的果冻，并对其开展化学与感官评价，同时针对新鲜果浆及果冻的物理化学参数进行表征。果冻加工过程中，采用按1:1比例稀释的果浆与白砂糖、果胶及柠檬酸作为原料。淡黄色果浆及其制成的果冻，其总酚含量与抗氧化活性均更高。两款果冻在其余营养成分上无显著差异，仅固定矿物残留量存在显著差异，淡黄色果浆制得的果冻该项指标数值更高。橙色果浆制成的果冻，在各项分析属性（整体外观、风味与质地）及购买意愿上的接受度指数均超过80%，统计学上显著优于淡黄色果浆制得的果冻。不同的本土水果形态型可衍生出差异化且具备市场价值的加工产品。