Elaboração de doces à base de polpa de jenipapo (Genipa Americana L.) como valorização do fruto regional

Abstract

The cerrado is the second largest biome in South America, in matters of extension, loses only to the Amazon Forest. Therefore, it has a wide range of native fruit species, which serve not only for the feeding of animals in the vicinity, but also participates in the menu of various groups of people in those regions. The Brazilian cerrado is responsible for offering very eccentric fruits, for their peculiar flavors and aromas, besides being quite nutritionally rich, serving not only for food, but also for medicinal purposes. However, they are still fruits little explored by trade, such as jenipapo (Genipa americana L.), which is the highlight of this research, because it is a fruit with characteristic and accentuated flavor and odor, and can be used in various ways in food: in natura, in preparations and beverages. Thus, a bibliographic survey was carried out on virtual platforms such as Google Scholar, SciELO and CAPES Journal Portal, using the indexing terms "jenipapo", "Genipa americana L.", "frutos da cerrado" and "doçaria piauiense". The present work aims not only to focus on the use of The American Genipa L. as an ingredient, but, in order to value the use of jenipapo, 02 (two) preparations were elaborated: the homemade jenipapo sweet and the brigadier of jenipapo, being explored also the importance of regional cuisine and the rescue of the production of sweets with the fruits of the cerrado. And, from the elaboration of two products, demonstrate that the culinary use of jenipapo, can become an important economic niche, reducing the waste of fruits during the harvest season, as well as valuing the use of jenipapo in piauiense sweets