Caracterização química e sensorial do néctar de manga (mangifera indica l.) variedade bacuri

Abstract

The bacuri mango (Mangifera indica L.) belonging to the family Anacardiaceae, has a pleasant flavor, abundant and soft pulp, little fiber and is quite qualified in commerce. Some studies directed to the industrialization of mango in the elaboration of jams, sweets, nectars and others, have been done, being necessary, however, to know which varieties are more appropriate for such processes. In this work we present the data obtained in the preparation of nectar from bacuri mango, with the objective of verifying the changes in the nectar after a period of shelf storage at room temperature. Six different formulations were tested and one was selected by a certain number of testers (100g pulp + 54.76g sugar + 300ml distilled water + 0.4ml citric acid 10%, heat treatment 80submitted to the following analyses: physicochemical (pH, soluble solids, ash, vitamin C, titratable acidity, organic acids and density); microbiological (total coliforms, fecal coliforms, molds and yeasts); sensorial (preference test and proportional acceptability test); extracted by hydrodistillation, presented as the main constituent the (-terpinolene (41.7%) and kept the characteristics closest to the fruit pulp in natura, with pleasant color and flavor. According to Andrade (unpublished data), it was observed that the bacuri mango belongs to the group that has (-terpinolene as the main constituent of the aroma, as the varieties: chana, comum, coquinho, cheiro, cametá and carlota