FORMULAÇÕES DE NÉCTARES DE FRUTAS NATIVAS DAS REGIÕES NORTE E NORDESTE DO BRASIL

O presente trabalho visou avaliar formulacoes de nectares de frutas (aracaboi, ata, caja, camucamu, ciriguela, mangaba e sapoti) nativas das regioes Norte e Nordeste do Brasil. As formulacoes foram desenvolvidas a partir da polpa dos frutos, empregandose de 30 a 35% de polpa, conforme as caracteristicas de sabor e aroma. Para cada fruto foram testados dois niveis de solidos soluveis, variando de 12 a 16 oBrix, ajustados com adicao de sacarose. Os frutos que apresentaram baixos niveis de acidez tiveram seus nectares corrigidos com adicao de acido citrico, de maneira que a acidez ficasse entre 0,25 e 0,30%. As formulacoes foram avaliadas por meio de analises de pH, acidez total titulavel, vitamina C, acucares soluveis totais e redutores, solidos soluveis totais, razao oBrix/acidez e analise sensorial. De forma geral, somente os solidos soluveis totais e os acucares totais apresentaram diferencas estatisticas entre as formulacoes de cada fruta, o que se justifica pela adicao de sacarose no desenvolvimento das formulacoes. A relacao oBrix/acidez mantevese na faixa de 20 a 60 para todos os nectares. Os maiores niveis de vitamina C foram encontrados nos nectares de camucamu (455,2 e 470,5 mg/ 100 g) e mangaba (48,4 e 52,7 mg/100 g), enquanto os demais apresentaram niveis inferiores a 20 mg/100 g. A excecao do camucamu, todos os atributos sensoriais para os outros nectares receberam notas superiores a 6,0. Os resultados preliminares evidenciaram boa aceitacao e possibilidades promissoras no aproveitamento dos frutos. Abstract This work aimed to evaluate nectar formulas from tropical fruits (aracaboi, sugar apple, red mombin, camucamu, yellow mombin, mangaba, sapoti) indigenous of North and Northeast regions of Brazil. The formulations were developed from fruit pulp using 30 to 35% according to their flavor and aroma characteristics. For each fruit two levels of total soluble sugar were used ranging from 12 to 16 oBrix and adjusted by sucrose addition. Citric acid was added in fruits nectars which had low acidity in order to reach 0.25 to 0.30% acidity. Samples were evaluated by analysis of pH, titratable acidity, total soluble solids, oBrix/acidity ratio, vitamin C, total sugars, reducing sugars and sensory analysis. Only total soluble solids and total sugars showed statistical differences among formulations for each fruit, due to sucrose addition during nectars preparation. oBrix/acidity ratio ranged from 20 to 60 for all nectars evaluated. Vitamin C highest levels were observed for camucamu (455.2 and 470.5 mg/100 g) and mangaba (48.3 and 52.7 mg/100 g) nectars. Excluding camucamu, all sensory scores for fruit nectars were higher than 6.0. Results showed good acceptability of fruit nectars and possibilities for industrial processing.