Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE

Abstract This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senesc...

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Main Authors: Lidiane Medeiros Freitas Azevedo, Eliseu Marlônio Pereira de Lucena, Oriel Herrera Bonilla, Márcia Régia Souza da Silveira, Antenor Silva Júnior
Format: Article
Language:English
Published: Sociedade Brasileira de Fruticultura 2018-02-01
Series:Revista Brasileira de Fruticultura
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000100901&lng=en&tlng=en
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author Lidiane Medeiros Freitas Azevedo
Eliseu Marlônio Pereira de Lucena
Oriel Herrera Bonilla
Márcia Régia Souza da Silveira
Antenor Silva Júnior
author_facet Lidiane Medeiros Freitas Azevedo
Eliseu Marlônio Pereira de Lucena
Oriel Herrera Bonilla
Márcia Régia Souza da Silveira
Antenor Silva Júnior
author_sort Lidiane Medeiros Freitas Azevedo
collection DOAJ
description Abstract This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senescent), were collected in the Botanical Garden of São Gonçalo, in São Gonçalo do Amarante-CE. Initially, the fruits of manipuça were processed and to obtain the jelly five formulations were proposed (treatments) containing different proportions of water and pulp (4:1-F1; 4:2-F2, 4:3-F3: 4:4-F4; and 4:5-F5), which then they were subjected to physicochemical analysis (total soluble solids-TSS; total titratable acidity-TTA; pH; TSS/TTA ratio-SAR; vitamin C-CV; total soluble sugar-TSSu, reducing sugar-RS and non-reducing sugars-NRS), microbiological (coliforms at 35°C-CF) and sensory (aroma-A; color-C; appearance-AP; flavor-F; texture-T; and the purchaser intends-PI). We used the Assistat program in statistical analyzes. The results showed the following variation in the five formulations: TSS (°Brix) - 72 (F1) to 85.12 (F5); TTA (%) - 0.95 (F1) to 0.54 (F5); pH - 4.09 (F1) to 4.30 (F5); SAR - 75.22 (F1) to 156.20 (F5); CV (mg / 100g) - 7.40 (F2) to 14.19 (F5); TS (%) - 63.97 (F1) to 79.73 (F5); RS (%) - 44.53 (F2) to 66.98 (F5); NRS (%) - 12.47 (F1) to 32.98 (F4); absence of CF; for A, C, AP, F and T, F5 was greater than F2, F3, F4 and equals to F1; and for PI, F5 was superior to all. In conclusion: the F5 is sweeter and less acidic, however, the F1 is less sweet and more acidic; the F5 obtained greater acceptance among students, so this is the ideal formulation to use as an alternative to school meals for primary school students from public schools in Fortaleza-CE.
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spelling doaj.art-c22208ce68724daca7911a02bf0712c22022-12-21T17:45:32ZengSociedade Brasileira de FruticulturaRevista Brasileira de Fruticultura1806-99672018-02-0140110.1590/0100-29452018728S0100-29452018000100901Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CELidiane Medeiros Freitas AzevedoEliseu Marlônio Pereira de LucenaOriel Herrera BonillaMárcia Régia Souza da SilveiraAntenor Silva JúniorAbstract This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senescent), were collected in the Botanical Garden of São Gonçalo, in São Gonçalo do Amarante-CE. Initially, the fruits of manipuça were processed and to obtain the jelly five formulations were proposed (treatments) containing different proportions of water and pulp (4:1-F1; 4:2-F2, 4:3-F3: 4:4-F4; and 4:5-F5), which then they were subjected to physicochemical analysis (total soluble solids-TSS; total titratable acidity-TTA; pH; TSS/TTA ratio-SAR; vitamin C-CV; total soluble sugar-TSSu, reducing sugar-RS and non-reducing sugars-NRS), microbiological (coliforms at 35°C-CF) and sensory (aroma-A; color-C; appearance-AP; flavor-F; texture-T; and the purchaser intends-PI). We used the Assistat program in statistical analyzes. The results showed the following variation in the five formulations: TSS (°Brix) - 72 (F1) to 85.12 (F5); TTA (%) - 0.95 (F1) to 0.54 (F5); pH - 4.09 (F1) to 4.30 (F5); SAR - 75.22 (F1) to 156.20 (F5); CV (mg / 100g) - 7.40 (F2) to 14.19 (F5); TS (%) - 63.97 (F1) to 79.73 (F5); RS (%) - 44.53 (F2) to 66.98 (F5); NRS (%) - 12.47 (F1) to 32.98 (F4); absence of CF; for A, C, AP, F and T, F5 was greater than F2, F3, F4 and equals to F1; and for PI, F5 was superior to all. In conclusion: the F5 is sweeter and less acidic, however, the F1 is less sweet and more acidic; the F5 obtained greater acceptance among students, so this is the ideal formulation to use as an alternative to school meals for primary school students from public schools in Fortaleza-CE.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000100901&lng=en&tlng=enMouriri cearensisRestinga fruitexploitationprocessingfood technology
spellingShingle Lidiane Medeiros Freitas Azevedo
Eliseu Marlônio Pereira de Lucena
Oriel Herrera Bonilla
Márcia Régia Souza da Silveira
Antenor Silva Júnior
Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE
Revista Brasileira de Fruticultura
Mouriri cearensis
Restinga fruit
exploitation
processing
food technology
title Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE
title_full Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE
title_fullStr Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE
title_full_unstemmed Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE
title_short Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE
title_sort physical chemical microbiological and sensory carachterization of manipuca jellies for municipal school meals of fortaleza ce
topic Mouriri cearensis
Restinga fruit
exploitation
processing
food technology
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000100901&lng=en&tlng=en
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