Desenvolvimento de geleia de maracujá do mato (Passiflora Cincinnata): caracterização microbiológica, física, química e estudo da estabilidade

Passion fruit (Passiflora Cincinnata Mast.), is a native species from the Caatinga, a typical ecoregion in northeastern Brazil. It shows resistance against pests and diseases that are commonly found in other yellow passion fruit (Passiflora edulis) . It is exploited only in an extractive manner, however it has potential to add some value to small factories production through industrialization. This work aimed to characterize the microbiological, physical, chemical parameters and also the stability of the passion fruit jelly during 150 days of storage. The ingredients were mixed under agitation and concentrated on an industrial stove in an open stainless steel pan until reaching 66 oBrix. The product was stored and microbiological, physical and chemical characterization was carried out monthly, for 150 days. The experiment was conducted in a completely randomized design with three replications. During storage, no significant differences were observed (p <0.05) due to storage in pH, total acidity, soluble solids, total sugars, water activity, humidity, luminosity (L *) and red color (a *). A trend towards a decline in vitamin C, non-reducing sugars, degradation of color b (yellow) was noticed and an increase in the levels of reducing sugars at 5% significance. The product was established according to the given microbiological legal standards during the entire process.