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Jelly is a previously processed product. For the formulation proposed in this work, it was used as raw material the red pitaya pulp, Hylocereus undatus, which contains intense color with small dark seeds inside the pulp, of exotic aspect, being a visible attraction for the consumer who tends to be interested in innovative nutritional products. To optimize the jelly was included the cocoa exudate, a byproduct resulting from the process of fermentation of cocoa beans. Three formulations of pitaya jelly containing different concentrations of exudate were proposed. At the end of the elaboration, the formulated jellies were directed to chemical and physicochemical analysis, and discussions about the final sensory aspect for each formulation. The analyses were applied in triplicate as to the parameters: pH, total titratable acidity, humidity, reducing sugars and non-reducing and total sugars. The formulations presented a difference regarding the results obtained, given that the cooking time of the final product attenuates in the final concentrations of sugars, humidity and exudate, are linked to the stability of the gel formed from the proposed jellies.

GELEIA DE PITAYA ENRIQUECIDA COM EXSUDADO DA FERMENTAÇÃO DO CACAU / PITAYA JAM ENRICHED WITH COCOA FERMENTATION EXUDATE