PREPARATION AND CHARACTERIZATION OF MIXED FRUIT GUAVA AND STRUCTURED Caji ??
Abstract
The objective of this work is to establish a technological procedure for producing structured mixed fruit from guava pulp and caja, joining the sensory and nutritional properties of each fruit to the final product. We evaluated the effect of different proportions of guava pulp and hog plum on the physicochemical and sensory characteristics of the final product. The hydrocolloids used for gel formation are: pectin, gelatin and sodium alginate. Physicochemical evaluations were performed on raw fruits and structured obtained, and analysis of acceptance and purchase intent of the final product. The results show that it is possible to produce structured fruit with a high concentration of hog plum pulp and guava. Sensory products obtained showed high acceptance averages, indicating potential for consumption as presented, are considered convenience products, and healthy, given its significant levels of vitamin C and carotenoids.
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