Production and characterization of mixed pineapple and hibiscus jam

Eugênia Telis de Vilela Silva, Henrique Valentim Moura, Rossana Maria Feitosa de Figueiredo, Alexandre Jose de Melo Queiroz, Inácia dos Santos Moreira

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.

Palavras-chave


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

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DOI: http://dx.doi.org/10.18227/1982-8470ragro.v13i0.5523

Direitos autorais 2019 REVISTA AGRO@MBIENTE ON-LINE

Revista Agroambiente On-line ISSN 1982-8470 (online), www.agroambiente.ufrr.br. E-mail: agroambiente@ufrr.br. Licença Creative Commons
Este obra está licenciado com uma Licença Creative Commons Atribuição-SemDerivações-SemDerivados 3.0 Brasil.