Desenvolvimento de geleia de guapeva (Pouteria cf. Guardneriana Radlk) e viabilidade da inserção na alimentação escolar

Abstract

Cerrado fruits have high potential for functional properties and nutritional quality, however, the inherent seasonality of these fruits limits their consumption during the year. Thus, this project aims to use the fruits of guapeva (Pouteria cf. guardneriana Radlk) in the form of jelly with the substitution of commercial pectin for passion fruit albedo, focusing on the application of this product in school food. Among the eleven formulations of guapeva jellies proposed by the experimental design, all obtained good acceptance from the tasters, formulation two, however, was the one that obtained the best sensory results. The stored jellies were significantly influenced by both storage time and temperature and packaging, with time being the variable that most interfered with the quality of jellies at the end of storage. The useful life estimated by accelerated tests for jellies is 75 to 74 days, with low density polyethylene packaging being the most recommended, as it maintains the most stable physical and chemical characteristics during storage and for its low cost.