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 (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, F5was greater than F2, F3, F4 and equals to F1; and for PI, F5was superior to all. In conclusion: the F5is sweeter and less acidic, however, the F1is less sweet and more acidic; the F5obtained 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.