Bocaiuva jelly: preparation, physicochemical and sensory evaluation/Geleia de bocaiuva: elaboracao, avaliacao fisico-quimica e sensorial

Bocaiuva cultivation, mainly in Mato Grosso do Sul, has a strong socio-economic and environmental appeal. Bocaiuva pulp is rich in nutrients and has antioxidant action, and its use in the formulation of jellies minimizes post-harvest losses and provides market with a product with high nutritional value throughout the year. The aim of this work was to elaborate and chemically and sensorially evaluate jellies produced with bocaiuva pulp (Acrocomia aculeata (Jacq.) Lodd ex Mart) of two morphotypes, orange and yellowish pulp, characterizing fresh pulps and jellies regarding physical and chemical parameters. Diluted pulp and sugar (1: 1), pectin and citric acid were used in jelly processing. Fresh pulp and jelly made with yellowish pulp showed higher contents of total phenols and antioxidant capacity. Jellies did not differ in nutritional constituents, except for fixed mineral residue, in which the yellowish pulp had higher value. Jelly with orange pulp had acceptability index over 80% in the analyzed attributes (global aspect, flavor and consistency) and in the purchase intention, statistically superior to jelly made with yellowish pulp. Different native fruit morphotypes can give rise to differentiated and valued processed products. Index terms: Acrocomia aculeata (Jacq.) Lodd ex. Mart, processing, acceptability, bioactive. O aproveitamento da bocaiuva, no Mato Grosso do Sul, tem forte apelo socioeconomico e ambiental. A polpa da bocaiuva e rica em nutrientes e possui acao antioxidante, sendo que sua utilizacao na formulacao de geleias minimiza as perdas pos-colheita e fornece ao mercado um produto com alto valor nutricional o ano todo. Objetivou-se elaborar e avaliar, quimica e sensorialmente, as geleias produzidas com polpas de bocaiuva (Acrocomia aculeata (Jacq.) Lodd ex. Mart) de dois morfotipos, coloracao alaranjada e amarelada, caracterizando as polpas in natura e as geleias quanto aos parametros fisicos e quimicos. Utilizou-se, no processamento da geleia, polpa diluida e acucar (1:1), pectina e acido citrico. A polpa in natura e a geleia elaborada com polpa amarelada apresentaram maiores teores de fenois totais e capacidade antioxidante. As geleias nao diferiram entre si quanto aos constituintes nutricionais, com excecao do residuo mineral fixo, em que a de polpa amarelada apresentou maior valor. A geleia com polpa alaranjada apresentou indice de aceitabilidade superior a 80% nos atributos analisados (aspecto global, sabor e consistencia) e na intencao