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The umbu is the umbuzeiro fruit ( Spondias tuberosa Arr. Cam.) which is a tree native of the Brazilian backlands. The aim of this work was to evaluate the physical and chemical properties of commercial and concentrated umbu pulp to be used as raw material in the production of structured. The commercial pulp (2.5 kg) was acquired in the trade of Feira de Santana. The concentration of the evaporator route pulp vacuo to increase the soluble solids content of 8.5oBrix to 15.5oBrix It was held in the Food Chemistry Laboratory of the State University of Feira de Santana. It was obtained after concentrating a yield of 41.12% by mass of fruit pulp. The concentration process had no influence in the nutritional value of umbu pulp. The concentrated pulp had the following properties pH (2.43), soluble solids (15.5°Brix), acidity (3.11 g citric acid/100 g), total protein (1.28% - w/v), vitamin C (4.36 mg/100 g - w/v), reducing sugars (6.08% - w/v), total sugars (13.55% - w/v) non reducing sugars (7.46% - w/v) and ash (0.42% - w/v). The physicochemical characteristics of commercial umbu pulps had similar pH, Total Soluble Solids, acidity, proteins and ashes; higher values of reducing sugars and non-reducing and a lower vitamin C content that the pulps reported in the literature. The concentration process produced an increase in Total Soluble Solids, proteins, acidity, reducing and non reducing sugars and ash content. However there was a decrease in vitamin C concentration of the pulp.

Características físico-químicas da polpa de umbu (Spondias tuberosa Arruda Câmara) comercial: efeito da concentração