Processamento e utilização da polpa de cajá (Spondias mombin L.)

Abstract

The present review aimed to gather information on national and international scientific literature concerning physical, physicochemical and sensory characteristics of yellow mombin fruit and its products, like juices, nectars and fermented beverages. It was verified that an organization of research actions are required to expand knowledge concerning the nutritional characteristics of this fruit, as well as about the development of new technological processes, or regulation of the existing ones, to aloud the emergence of new products and a market expansion, resulting on a densification and organization of the supply chain.