Development and optimization of the jam production process of <i>Pouteria</i> cf. <i>gardneriana</i> Radlk (guapeva)

SOARES, Camila Mariane da Silva; MORAIS, Rômulo Alves; SILVA, Romilda Ramos da; FREITAS, Bárbara Catarina Bastos de; MELO FILHO, Antonio Alves de; MARTINS, Glêndara Aparecida de Souza

doi:10.1590/fst.00821

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.00821 copy

Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed jams. A factorial design 2³ with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential.

Keywords:
bioactive compounds; cerrado fruit; nutritional composition; passion fruit albedo

Essay	Coded variables			Real variables
Essay	*X1	**X2	***X3	^* * X1 = citric acid concentration (%); X1 (%)	^ X2 = pulp/sugar ratio (w/w) and X2 (w/w)	***X3 (%)
1	+1	+1	+1	1	60/40	3
2	-1	-1	+1	0	40/60	3
3	+1	-1	+1	1	40/60	3
4	-1	+1	+1	0	60/40	3
5	+1	+1	-1	1	60/40	0
6	-1	+1	-1	0	60/40	0
7	+1	-1	-1	1	40/60	0
8	-1	-1	-1	0	40/60	0
9	0	0	0	0,5	50/50	1,5
10	0	0	0	0,5	50/50	1,5
11	0	0	0	0,5	50/50	1,5

Response variables	Estimated model	Prob >F	R²
pH	$y = 3.96 - 2.94 x + 2.35 x^{2} + 0.36 y - 0.4 x y$	0.259134	0.932
Total titratable acidity (g.100 g^-1)	$y = 0.58 + 1.42 x - 0.74 x^{2} + 0.32 y - 0.267 x y$	0.258487	0.822
Reducing sugars (g.100 g^-1)	$y = 1.51 + 26.46 x_{1} - 18.67 x^{2} + 0.12 y - 0.65 x y$	0.623748	0.764
Vitamin C (mg.100 g^-1)	$y = 18.49 - 36.14 x + 41.37 x^{2} + 4.23 y + 1.78 x y$	0.553725	0.794
FRAP (µmol of ferrous sulfate.g^-1 of jam)	$y = 23.12 + 135.25 x - 141.15 x^{2} + 6.77 y + 14.495 x y$	0.014799	0.939
Carotenoids	$y = 0.09 - 0.73 x + 0.99 x^{2} + 1.08 y - 0.92 x y$	0.217858	0.701
Protein (g.100 g^-1)	$y = 2.65 - 3.51 x + 1.90 x^{2} - 0.14 y + 0.15 x y$	0.158587	0.894
Crude fiber (g.100 g^-1)	$y = 0.81 + 0.02 x - 0.30 x^{2} + 0.15 y + 0.39 x y$	0.091943	0.769
Yield (%)	$y = 99.08 - 33.23 x + 37.41 x^{2} - 23.00 y + 1.04 x y$	0.139457	0.901
Adhesiveness (N.s)	$y = - 0.42 + 0.45 x - 0.05 x + 0.13 y - 0.25 x y$	0.032456	0.778
Hardness (N.s)	$y = 2.87 - 4.30 x + 1.50 x^{2} - 1.68 y + 1.83 x y$	0.000180	0.951
L*	$2 y = 5.05 + 20.61 x - 17.40 x^{2} + 0.48 y - 5.65 x y$	0.008280	0.831
a*	$y = 6.814 - 10.25 x + 7.236 x^{2} + .354 y + 1.476 x y$	0.017780	0.779

Variables	Assays
Variables	F1	F2	F3	F4	F5	F6	F7	F8	F9	F10	F11
pH	3.3 ± 0.05	4.0 ± 0.14	3.2 ± 0.21	4.7 ± 0.15	3.3 ± 0.22	4.3 ± 0.15	3.5 ± 0.19	4.4 ± 019	3.3 ± 021	3.2 ± 0.18	3.3 ± 0.15
Total titratable acidity (g. 100 g^-1)	1.5 ± 0.19	0.8 ± 0.12	1.4 ± 0.29	1.0 ± 0.015	1.2 ± 0.25	1.1 ± 0.22	1.2 ± 0.20	0.7 ± 0.24	1.3 ± 0.09	1.2 ± 0.48	1.4 ± 0.24
Soluble solids (ºBrix)	66 ± 0.00	67 ± 0.00	70 ± 0.00	64 ± 0.00	65 ± 0.00	66 ± 0.00	67 ± 0.00	65 ± 0.00	68 ± 0.00	67 ± 0.00	66 ± 0.00
TSS/TTA	40 ± 0.00	83.8 ± 0.00	50 ± 0.00	64 ± 0.00	53.3 ± 0.00	57.6 ± 0.00	55.8 ± 0.00	83.8 ± 0.00	52.3 ± 0.00	55.8 ± 0.00	47.1 ± 0.00
Reducing sugars (g.100 g^-1)	8.6 ± 0.47	1.4 ± 0.06	6.8 ± 0.26	2.3 ± 0.19	6.1 ± 0.27	1.5 ± 0.05	12.5 ± 0.64	1.5 ± 0.07	10.7 ± 0.18	6.1 ± 0.20	12.5 ± 0.41
Non-reducing sugars (g.100 g^-1)	25 ± 2.71	35 ± 1.54	30 ± 2.18	32 ± 1.59	29 ± 2.98	35 ± 0.101	20 ± 1.10	36 ± 1.42	26 ± 1.99	34 ± 3.12	22 ± 1.48
DPPH (EC₅₀ g .g^-1 of DPPH)	5.2 ± 0.24	1.6 ± 0.01	1.6 ± 0.03	3.4 ± 0.03	3.9 ± 0.36	3.1 ± 0.03	8.2 ± 0.48	3.0 ± 0.05	2.1 ± 0.06	2.4 ± 0.03	3.18 ± 0.19
FRAP (µmol of ferrous sulfate g^-1 of jam)	77.4 ± 4.12	46.9 ± 1.59	84.6 ± 1.31	24.8 ± 0.05	20.2 ± 1.39	26.5 ± 1.02	14.2 ± 0.03	19.6 ± 0.03	76.8 ± 0.63	76.3 ± 0.16	76.3 ± 1.23
Total phenolics (mg GAE.100 g^-¹)	561 ± 0.18	546 ± 0.10	520 ± 0.18	540 ± 0.46	531 ± 8.20	502 ± 0.21	510 ± 0.20	490 ± 1.00	502 ± 0.21	540 ± 0.46	531 ± 8.20
Vitamin C (mg/100 g^-1)	51 ± 3.48	32 ± 4.46	32 ± 4.00	30 ± 4.91	28 ± 3.86	19 ± 3.54	19 ± 3.59	18 ± 1.48	17 ± 0.08	19 ± 3.56	19 ± 3.62
Protein (g.100 g^-1)	1.7 ± 0.00	1.0 ± 0.00	1.0 ± 0.00	1.8 ± 0.00	1.7 ± 0.00	1.6 ± 0.00	1.1 ± 0.00	1.2 ± 0.00	1.3 ± 0.00	1.0 ± 0.00	0.8 ± 0.00
Crude fiber (g.100 g^-1)	1.4 ± 0.00	1.1 ± 0.00	0.9 ± 0.00	1.0 ± 0.00	1.3 ± 0.00	1.1 ± 0.00	0.9 ± 0.00	0.8 ± 0.00	1.2 ± 0.00	1.1 ± 0.00	1.0 ± 0.00
Yield (%)	69 ± 0.00	78 ± 0.00	85 ± 0.00	66 ± 0.00	71 ± 0.00	62 ± 0.00	92 ± 0.00	89 ± 0.00	67 ± 0.00	67 ± 0.00	73 ± 0.00
L*	18.3 ± 3.24	24.2 ± 0.62	25.0 ± 2.15	24.4 ± 0.70	22.5 ± 2.19	27.0 ± 1.10	24.5 ± 0.26	26.3 ± 0.83	27.6 ± 3.80	29.1 ± 0.79	29.0 ± 1.22
a*	6.4 ± 0.77	7.3 ± 0.44	4.1 ± 0.26	7.4 ± 1.16	6.6 ± 0.18	7.2 ± 0.67	5.8 ± 0.60	6.7 ± 0.40	4.1 ± 0.35	5.8 ± 0.26	3.8 ± 0.20
b*	10.7 ± 1.68	12.7 ± 1.03	8.8 ± 1.41	12.7 ± 0.39	11.1 ± 0.63	11.6 ± 1.71	9.5 ± 1.38	10.3 ± 0.91	5.5 ± 0.73	11.3 ± 0.74	6.1 ± 0.54
h	58.0 ± 1.36	60.4 ± 0.74	64.6 ± 1.89	59.7 ± 0.26	59.3 ± 0.85	58.3 ± 1.21	58.4 ± 1.29	56.9 ± 4.80	53.4 ± 1.11	63.0 ± 0.48	57.4 ± 0.82
C	11.9 ± 1.79	14.6 ± 1.10	9.7 ± 1.49	14.7 ± 0.42	12.7 ± 0.64	13.6 ± 1.81	11.7 ± 1.56	12.3 ± 0.98	6.8 ± 0.80	12.7 ± 0.78	7.1 ± 0.59

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[1] *Corresponding author: glendarasouza@mail.uft.edu.br