Optimization of the preserved processing of all parts of the gabiroba fruit (Campomanesia adamantium (Cambess.) O. Berg) using response surface methodology.

BACKGROUND: The Amazon region hosts several species of exotic fruits with great functional potential which are important sources of nutrients and biologically active compounds. These fruits are widely consumed by the local population, but unknown to the general population and the scientific community. In addition, the seasonality inherent in these fruits limits their consumption. In this context, the processing of food products is one of the main tools for improving sensory quality and increasing the useful life of fruits. This work aims to make use of all parts of the gabiroba fruit in the form of preserves with the replacement of commercial pectin by passion fruit albedo, as well as the characterization of the fruit and the processed product.

METHODS: To optimize the preserves, a response surface methodology was used with a complete factorial design 23 with 11 formulations and 3 independent variables, citric acid concentration, pulp/sugar ratio and albedo concentration, which were subjected to microbiological analysis, sensory analysis and physical-chemistry analysis.

RESULTS: The results showed that the gabiroba fruit has a low lipid content, 1.09%, in addition to 51.20 g/100 g vitamin C, 4.09% fiber, 79.83% moisture, 1.29% protein, 13.23% carbohydrates, 019% titratable acid and 0.47% ash. The result of the sensorial analysis indicated an optimal formulation with smaller amounts of citric acid and albedo and a lower pulp/sugar ratio.

CONCLUSIONS: The gabiroba fruit was suitable for its full use in preserve processing. Processed preserves showed desirable physical-chemical characteristics, with consumer preference for formulations with a lower pulp/sugar ratio indicating the impact of consumer unfamiliarity with the fruit on their decision to consume it.