Nutritional characteristics of Araticum (Annona crassiflora Mart.) preserves

Abstract

A native fruit of the Cerrado, Araticum (Annona crassiflora Mart.) is widely consumed fresh. Due to their seasonality, the application of processing technologies are alternatives that ensure an increase in their shelf life, and consequently add economic value, among them, one of the most accepted ways by consumers is the transformation of fruits into sweets. Therefore, the knowledge of the nutritional composition, as well as the development of the nutritional composition table according to the legislation, is of great importance. Therefore, the present work has as objective the Araticum pulp in the form of candy in mass with substitutions of the pectin used commercially by passion fruit albedo, and also to evaluate the nutritional quality of formulations, focusing on the insertion of the fruit in the consumer market. For processing, a 2³ experimental design with 11 trials and 3 ​​independent variables (citric acid, pulp/sugar and passion fruit albedo) was used. Nutritional information of the formulations was carried out in accordance with current legislation and arranged in nutritional composition tables. The low-calorie formulations, values, are lower than those found for commercial sweets, which expands the possibilities of consumption of the product, such as in school meals.