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Abstract(s)
São Tomé e Príncipe é um país rico e diverso em frutas tropicais, que são apenas consumidas in natura, sendo rara a sua transformação. Nesse sentido, numa perspetiva de valorização dos recursos endógenos, no presente trabalho procedeu-se à formulação de doces com dois teores de açúcar (1:0,6 e 1:0,8, massa polpa:massa açúcar) a partir de frutas abundantes no País (banana, cajá-manga, goiaba - escura e clara - e mamão), e à sua caracterização físico-química e organolética.
Os resultados indicaram, para as frutas estudadas, que os rendimentos de polpa foram superiores a 70%, apresentando os doces diferentes valores de pH, cor, acidez e teor de humidade e cinzas. Na maioria dos casos, os doces preparados com diferentes teores de açúcar apresentaram também características distintas. Na avaliação organolética dos doces, para o caso da goiaba clara e banana, mais de 60% dos consumidores preferiram os menos doces, para a cajá-manga a tendência foi contrária com mais de 67% dos provadores a preferirem o mais doce, e na goiaba escura e mamão não foi registada preferência no que toca à concentração de açúcar. Relativamente à aceitabilidade, não se detetaram diferenças significativas entre os doces que contêm diferentes teores de açúcar.
O presente trabalho demonstrou que a produção de doces de frutas tropicais contribui para a valorização dos recursos locais e pode ser uma atividade promissora para aumentar o rendimento da população local.
Several tropical fruits may be found in São Tomé and Príncipe Island; however, their transformation is not a common practice. In this way, it will be of great advantage for the local population to find alternatives to valorize this resource. The main objectives of the present work were to proceed to the formulation of jams with two levels of sugar (1:0.6 and 1:0.8, fruits pulp weight: sugar weight) from some tropical fruits of São Tomé and Príncipe, including banana, cajá-manga, guava (dark and light) and papaya, and to proceed to their physico-chemical and organoleptic characterization. The results obtained indicated that the pulp yields of the studied fruits were higher than 70%, presenting jams different pH values, color, acidity, and moisture and ash contents. In most cases, the jams prepared with different sugar contents also showed different characteristics. Concerning preference, 60% of the consumers preferred the less sweet jam in the case of banana and guava (light), while over 67% of the panelists preferred the sweetest cajá-manga jam. In the case of dark guava and papaya, the percentages were similar. Regarding jams acceptability, no significant differences were found between jams prepared with different sugar amounts. In conclusion this work showed that jams production from tropical fruits of São Tomé and Príncipe may be a promising activity for the local population.
Several tropical fruits may be found in São Tomé and Príncipe Island; however, their transformation is not a common practice. In this way, it will be of great advantage for the local population to find alternatives to valorize this resource. The main objectives of the present work were to proceed to the formulation of jams with two levels of sugar (1:0.6 and 1:0.8, fruits pulp weight: sugar weight) from some tropical fruits of São Tomé and Príncipe, including banana, cajá-manga, guava (dark and light) and papaya, and to proceed to their physico-chemical and organoleptic characterization. The results obtained indicated that the pulp yields of the studied fruits were higher than 70%, presenting jams different pH values, color, acidity, and moisture and ash contents. In most cases, the jams prepared with different sugar contents also showed different characteristics. Concerning preference, 60% of the consumers preferred the less sweet jam in the case of banana and guava (light), while over 67% of the panelists preferred the sweetest cajá-manga jam. In the case of dark guava and papaya, the percentages were similar. Regarding jams acceptability, no significant differences were found between jams prepared with different sugar amounts. In conclusion this work showed that jams production from tropical fruits of São Tomé and Príncipe may be a promising activity for the local population.
Description
Keywords
Análise organolética Caracterização físico-química Doces São Tomé e Príncipe
Citation
Sousa, Agostinho Vaz de; Pereira, José Alberto; Delgado, Teresa; Fidalgo, Maria do Céu; Ramalhosa, Elsa (2015). Elaboração de doces de frutos de São Tomé e Príncipe com vista à sua valorização. In Fernandes, Paula O.; Pereira, Ana I.; Martins, Anabela (Coor.) Encontro de Investigadores da Universidade de São Tomé e Príncipe: livro de resumos. Bragança: Instituto Politécnico de Bragança. ISBN 978-972-745-180-7
Publisher
Instituto Politécnico de Bragança