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Abstract(s)
Na ilha de São Tomé e Príncipe, podemos encontrar uma elevada oferta das mais variadas frutas tropicais, sendo que algumas delas se encontram disponíveis durante todo ano, enquanto outras aparecem sazonalmente, de acordo com os ciclos fenológicos da espécie. A maioria da população local consome a fruta apenas in natura, sendo raros os casos em que ocorre a transformação com o intuito de a poder conservar e evitar o seu desperdício em períodos de excesso de produção. Nesse sentido, é uma mais-valia para a população de São Tomé e Príncipe e para a economia local, encontrar soluções que permitam aproveitar esse recurso local, aumentando o consumo de derivados de frutas sazonais por um maior período de tempo.
Assim, o presente trabalho teve como principais objetivos proceder à formulação de doces com dois teores de açúcar (1:0,6 e 1:0,8, massapolpa:massaaçúcar) a partir de algumas frutas de São Tomé e Príncipe, nomeadamente banana, cajá-manga, goiaba (escura e clara), e mamão, proceder à sua caracterização em relação a parâmetros físico-químicos, e analisar em termos organoléticos, a preferência e aceitação, dos doces através de um painel de consumidores.
Os resultados indicaram que os rendimentos de polpa para as cinco frutas estudadas foram superiores a 70%, apresentando os doces diferentes valores de pH (2,61-4,96), cor (L* 31,42-40,90; a* 0,50-11,31; b* 15,34-21,40), acidez (0,16-0,70% ácido cítrico), teor de humidade (48,44-56,28%) e conteúdo em cinzas (0,12-0,40%). Na maioria dos casos, os doces preparados com diferentes teores de açúcar apresentaram também uma cor, acidez e teores de humidade e cinzas distintos, demonstrando a possibilidade de serem elaborados diferentes produtos variando a sua formulação. Em relação à preferência dos doces, para o caso da goiaba clara e banana, mais de 60% dos consumidores preferiram os menos doces. Pelo contrário, mais de 67% dos provadores preferiram o doce de cajá-manga mais doce. No caso da goiaba escura e mamão, as percentagens foram semelhantes, com uma ligeira preferência pelo mais doce no caso da goiaba escura e pelo menos doce no caso do mamão. Relativamente à aceitabilidade dos doces, não se detetaram diferenças significativas entre os que contêm diferentes teores de açúcar. Para todas os doces e parâmetros (aparência, cor, paladar, acidez, doçura e apreciação global) analisados, a maioria dos provadores gostou moderadamente. Em termos gerais este trabalho permitiu verificar que a produção de doces a partir de banana, cajá-manga, goiaba (clara e escura) e mamão, frutas produzidas em S. Tomé e Príncipe, pode ser uma atividade promissora para a população local.
On São Tomé and Príncipe Island, a high number of tropical fruits may be found, some of which are available all year, while others appear seasonally, according to the phenological cycles of the species. The local community generally consumes fresh fruits, being fruit’s transformation uncommon. However, this practice will allow the preservation of the fruits for longer periods of time and will decrease the production of wastes during periods of excess production. In this sense, it will be of great advantage for the São Tomé and Príncipe population to find alternatives to valorize their tropical fruits. The main objectives of the present work were: (i) to proceed to the formulation of jams with two levels of sugar (1:0.6 and 1:0.8, massfruit’s pulp : masssugar) from some tropical fruits of São Tomé and Príncipe, including banana, cajá-manga, guava (dark and light), and papaya; (ii) to proceed to their physic-chemical characterization; and (iii) to perform sensory analysis of the jams through preference and acceptability tests, carried out with consumers. The results obtained indicated that the pulp yields for the five fruits studied were higher than 70%, presenting the jams different pH values (2,61-4,96), color (L* 31,42-40,90; a* 0,50-11,31; b* 15,34-21,40), acidity (0,16-0,70% citric acid), moisture content (48,44-56,28%) and ash content (0,12-0,40%). In most cases, the jams prepared from one type of fruit with different sugar contents also showed different colors, acidity values, and moisture and ash contents, demonstrating the possibility of producing different products by changing the formulation. Regarding jam’s preference, 60% of the consumers preferred the less sweet in the case of banana and guava (light). On contrary, over 67% of the panelists preferred the sweetest cajá-manga jam. In the case of dark guava and papaya, the percentages were similar for both sugar contents, with a slight preference for the most sweet for guava (dark) and for the less sweet for papaya. Regarding jams acceptability, no significant differences were found between jams prepared with different sugar amounts. For all attributes analyzed (appearance, color, taste, acidity, sweetness and global evaluation), most of the tasters liked moderately all jams. In conclusion this work showed that the production of jams from banana, cajá-manga, guava (dark and light) and papaya from São Tomé and Príncipe, may be a promising activity for the local population.
On São Tomé and Príncipe Island, a high number of tropical fruits may be found, some of which are available all year, while others appear seasonally, according to the phenological cycles of the species. The local community generally consumes fresh fruits, being fruit’s transformation uncommon. However, this practice will allow the preservation of the fruits for longer periods of time and will decrease the production of wastes during periods of excess production. In this sense, it will be of great advantage for the São Tomé and Príncipe population to find alternatives to valorize their tropical fruits. The main objectives of the present work were: (i) to proceed to the formulation of jams with two levels of sugar (1:0.6 and 1:0.8, massfruit’s pulp : masssugar) from some tropical fruits of São Tomé and Príncipe, including banana, cajá-manga, guava (dark and light), and papaya; (ii) to proceed to their physic-chemical characterization; and (iii) to perform sensory analysis of the jams through preference and acceptability tests, carried out with consumers. The results obtained indicated that the pulp yields for the five fruits studied were higher than 70%, presenting the jams different pH values (2,61-4,96), color (L* 31,42-40,90; a* 0,50-11,31; b* 15,34-21,40), acidity (0,16-0,70% citric acid), moisture content (48,44-56,28%) and ash content (0,12-0,40%). In most cases, the jams prepared from one type of fruit with different sugar contents also showed different colors, acidity values, and moisture and ash contents, demonstrating the possibility of producing different products by changing the formulation. Regarding jam’s preference, 60% of the consumers preferred the less sweet in the case of banana and guava (light). On contrary, over 67% of the panelists preferred the sweetest cajá-manga jam. In the case of dark guava and papaya, the percentages were similar for both sugar contents, with a slight preference for the most sweet for guava (dark) and for the less sweet for papaya. Regarding jams acceptability, no significant differences were found between jams prepared with different sugar amounts. For all attributes analyzed (appearance, color, taste, acidity, sweetness and global evaluation), most of the tasters liked moderately all jams. In conclusion this work showed that the production of jams from banana, cajá-manga, guava (dark and light) and papaya from São Tomé and Príncipe, may be a promising activity for the local population.
Description
Keywords
Doces Cajá-manga Banana Goiaba Mamão Caraterização físico-química