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Elaboration of Blends of Pitaya Pulps With Acerola

2021; Canadian Center of Science and Education; Volume: 13; Issue: 3 Linguagem: Inglês

10.5539/jas.v13n3p53

1916-9760

Maria Suiane de Moraes, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Luís P. F. R da Silva, Mailson Gonçalves Gregório, Adolfo Pinheiro de Oliveira, Janaína Almeida Dantas Esmero, Nágela Maria Henrique Mascarenhas, Joana D’arc Paz de Matos, Semirames do Nascimento Silva, Dannaya Julliethy Gomes Quirino, Airton Gonçalves de Oliveira, Agdylannah Félix Vieira, Morgana Aragão Araújo, Moisés Sesion de Medeiros Neto, Francislaine Suélia dos Santos, Raimundo Calixto Martins Rodrigues, Magaly Morgana Lopes da Costa,

Phytochemistry Medicinal Plant Applications

Pitaya and acerola are fruits rich in nutrients and can be used in blends formulation in order to improve the sensory characteristics of both pulps in isolation and complement each other in terms of nutritional aspects. Thus, the aim of this research was to develop different blends of pitaya pulp with acerola and choose the best formulation based on physical-chemical and colorimetric characteristics. Three blends formulations were prepared: F1-90% pitaya and 10% acerola; F2-70% pitaya and 30% acerola; and F3-50% pitaya and 50% acerola. The formulations were evaluated for physical-chemical parameters of water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, sugars totals, reducers and non-reducers and colorimetric analysis. The obtained data were subjected to variance analysis (ANOVA) and to comparison between means by the Tukey test at 5% probability. The formulation F1 stood out when compared to the others. The parameters pH, soluble solids, ratio SS/ATT, ash, water content, water activity, proteins, sugars, luminosity and hue angle were the ones that gave the formulation F1 the best results. However, it is noteworthy that the formulation F3 presented a greater amount of ascorbic acid and higher values of a, b and chroma in the colorimetric analysis. The use of these fruits allows to obtain an innovative product with excellent nutritional and functional characteristics. The blend is a viable alternative for the use of perishable and seasonal fruits, adding greater economic value to the very promising product to the market.