Open AccessDragon fruit (Hylocereus undatus Haw.) jam: Use full, development and characterization
Author(s) -
Juliana Cristina Castro,
Márcia Maria dos Anjos,
Andressa Hoinatski,
Suellen Jensen Klososki,
Jane Martha Graton Mikcha,
Makoto Matshushita,
Geraldo Tadeu dos Santos,
Eduardo Jorge Pilau,
Mônica Regina da Silva Scapim,
Benício Alves de Abreu Filho
Publication year - 2021
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v10i7.16255
Subject(s) - pulp (tooth) , jams , food science , coproduct , mathematics , chemistry , medicine , dentistry , pure mathematics
The aim of this study was developing formulations of H. undatus Haw. jam with pulp and peel, as well as evaluating nutritional compounds and texture properties through sensorial, instrumental, physical, biochemical and microbiological analyses of the final product. The fruit were selected, sanitized, pulped and grinded, and the formulations with different concentrations of pulp and peel (0 – 100%) were developed and evaluated. Microbiological evaluation showed that the formulations are in accordance with the current legislation. The increase in peel concentration in the jam formulations resulted in better consumer acceptance and higher concentration of phenolic compounds, antioxidants and B complex vitamins, such as B1, B5 and B6. In addition, it gave the jams acceptable and pleasant sensorial characteristics and texture. Adding peel to the formulations enabled us to make total use of the fruit, with no waste, besides making the coproduct richer in compounds that are beneficial to consumers’ health.