Production and characterization of mixed pineapple and hibiscus jam

Autores

  • Eugênia Telis de Vilela Silva Universidade Federal de Campina Grande
  • Henrique Valentim Moura Universidade Federal de Campina Grande
  • Rossana Maria Feitosa de Figueiredo Universidade Federal de Campina Grande
  • Alexandre Jose de Melo Queiroz Universidade Federal de Campina Grande
  • Inácia dos Santos Moreira Universidade Federal de Campina Grande

DOI:

https://doi.org/10.18227/1982-8470ragro.v13i0.5523

Palavras-chave:

Ananas comosus (L.) Merril. Hibiscus sabdariffa L.. Antocianinas. Flavonoides.

Resumo

Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

Biografia do Autor

Eugênia Telis de Vilela Silva, Universidade Federal de Campina Grande

Bacharel em Engenharia de Alimentos pela UFCG, mestranda em Engenharia Agrícola na área de processamento e armazenamento de produtos agrícolas.

Henrique Valentim Moura, Universidade Federal de Campina Grande

Mestrando em Engenharia Agrícola na Universidade Federal de Campina Grande

Rossana Maria Feitosa de Figueiredo, Universidade Federal de Campina Grande

Professora do curso de Engenharia Agrícola na Universidade Federal de Campina Grande

Alexandre Jose de Melo Queiroz, Universidade Federal de Campina Grande

Professor no curso de Engenharia Agrícola na Universidade Federal de Campina

Inácia dos Santos Moreira, Universidade Federal de Campina Grande

Pós-doutorando em Engenharia Agrícola na Universidade Federal de Campina Grande

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Publicado

01/08/2019

Edição

Seção

Technical Note