Traditional Jelly of Açaí and Cupuaçu: Physical-Chemical Characterization and Texture Profile
Jellies are easy-to-prepare products, extended shelf life and good acceptance by the majority of the
population. The objective of this work was to characterize processed jams of açaí and cupuaçu.
These were analyzed for the physical-chemical parameters and texture profile. The blend jelly (açaí
pulp and cupuaçu) was elaborated, where 70% cupuaçu pulp and 30% açaí pulp were mixed. The
jellies were made from the common type. The water content of the jellies comprised the range of
24.27 to 40.12%, in which a greater stability of the product is favored against the action of the
development of microorganisms. The pH of the jellies was in a tone of 3.20 to 4.87, contributing to
the formation of gel consistency. The colorimetry indicated a dark color for açaí jam due to the
presence of the anthocyanins, while the cupuaçu jelly presented a light color characteristic of the
fruit. For the texture profile, in the jelly blend the highest values for the properties of this analysis
were obtained. In view of the results, it is possible to emphasize the relevance of this work to the
food industry due to the contribution to technological innovation in relation to the product and the
possibility of commercialization of elaborated products originating from native fruit trees.
PaperID: p 5715-5726
Author's Name: Elisabete Piancó de Sousa, Danielle Esthefane Sousa Lima, Rozilana Alves Costa, Danielle Martins Lemos, Renata Duarte Almeida and Jéssica Almeida Costa