Desenvolvimento de fermento alcoólico semi-seco à base de seriguela (Spondias purpurea L.)

Abstract

The development of an alcoholic fermentation of seriguela brings a promising alternative avoiding the waste of fruits during the harvest in order to add value to this raw material and present a new form for the fruit to satisfy the consumer market, which has a constant consumer demand for products that combine all the attributes needed for nutritional and sensory acceptance seeking healthy alternatives. The objective of this research was to develop an alcoholic fermentation of seriguela, originating new proposal for technology and product development. Two formulations of the alcoholic fermented with different types of sugar F1 (With crystal sugar) and F2 (with demerara sugar) were elaborated. The alcoholic fermented were submitted to total and thermotolerant coliform microbiological analyzes, Salmonella, mold and yeast research, physicochemical. Total acidity, fixed acidity, volatile acidity, total sugars, water activity, pH, total soluble solids, alcoholic and vitamin C content, centesimal composition: moisture, ash, total dry extract and crude protein, phenolic and antioxidant compounds and sensory evaluation. Seriguela pulp was characterized as an acidic fruit, low in protein and with a good amount of vitamin C and total phenolics, besides having good antioxidant activity. The microbiological results in the formulations showed no microbiological contamination. It was found that the use of demerara sugar increased volatile acidity, but did not change the alcohol content, presenting average values of volatile acidity (ranging from 9.98 to 12.83 mEq / L) and low alcohol content (4.99 to 4.66% v / v). As for the sensory attributes, the formulations tested did not differ significantly regarding the aroma attribute, varying as to the parameters of color (F1: 6.60 and F2: 7.01), taste (F1: 6.24 and F2: 6.54). , global acceptance (F1: 6.46 and F2: 6.83), while the purchase intention obtained values located in the range between 3.38 and 3.61. Among the development alcoholic fermentations, F2 (with demerara sugar) was the one that obtained the best results in the sensory evaluation. Given the results, it was concluded that it was possible to use seriguela and crystal and demerara sugars as ingredients for the preparation of alcoholic fermented, which added nutritional value, especially vitamin C, phenolic compounds and antioxidants, as verified in the analyzes. , presenting nutritional characteristics suitable for consumption and being within the microbiological standards required by the legislation.