Bromatological and physicochemical characterization of an acai jam (Euterpe Oleracea Mart.) sweetened with cocoa mucilage.

Abstract

This project focuses on the bromatological characterization of an açaí jam (Euterpe oleracea Mart.) sweetened with cocoa mucilage. A DCA experimental design was applied with three treatments and 3 repetitions, obtaining a total of 9 experimental units; in which the proportion of cocoa mucilage, water and pectin was varied, and parameters such as pH, acidity and Brix degrees were evaluated. The physicochemical results indicated that the best formulation was treatment 1 (acaí pulp: 50%; mucilage: 50%, water 0%, pectin 0%), compared to the standards of the NTE INEN 2825(2013) Standard. However, in the sensory evaluation, treatment 3 (acaí pulp: 50%; mucilage: 39.66%; water: 9.84%; pectin: 0.5%) obtained greater acceptance in terms of stability and viscosity, although the texture was not completely satisfactory. With respect to the bromatological study of the best treatment according to the hedonic test, a comparison of the result was made with similar investigations in which it could be observed that the jam presents better nutritional benefits such as the high carbohydrate content, in the dry sample, highlighting the capacity of the product to provide energy, açaí jam sweetened with cocoa mucilage is not only sensorially acceptable, but also offers nutritional benefits. This research contributes to greater use of acaí and cocoa mucilage in the food industry. The findings allow us to provide recommendations for future research focused on the use and development of new products based on these raw materials.