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Use of Sugar Apple, Atemoya and Soursop for Technological 560 USE OF SUGAR APPLE,ORSI, ATEMOY D. C. et al.A AND SOURSOP FOR TECHNOLOGICAL DEVELOPMENT OF JAMS – CHEMICAL AND SENSORIAL COMPOSITION Aproveitamento tecnológico da fruta do conde, atemóia e graviola para elaboração de geleias – composição química e sensorial Daniela Castilho Orsi1, Vania Silva Carvalho2, Adriana Cândida Faustino Nishi3, Clarissa Damiani2, Eduardo Ramirez Asquieri3 ABSTRACT Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. The results for the analysis of chemical composition of the fresh fruits pulps obtained for sugar apple, atemoya and soursop were respectively: moisture (79.65, 77.06 and 85.30 g.100 g-1), carbohydrates (20.52, 22.01 and 13.83 g.100 g-1), total sugars (19.57, 21.93 and 10.12 g.100 g-1) and soluble solids (22.00, 25.10 and 12.83 °Brix). With the aim of processing the pulps of ripe fruits to add value to these fruits, jams have been developed. The results for the chemical composition analysis of sugar apple, atemoya and soursop jams were respectively: moisture (26.23, 27.94 and 21.52 g.100 g-1), carbohydrates (73.05, 71.44 and 77.83 g.100 g-1), pH (3.41, 3.34 and 3.41) and soluble solids (63.00, 65.00 and 68.60 °Brix). The jams were subjected to Quantitative Descriptive Analysis. A total of 12 trained panelists evaluated the attributes flavor, consistency, appearance and overall acceptability of the jams on a 9-point hedonic scale. Based on sensory evaluation, jams presented a good overall acceptability and atemoya jam was the most preferred by the panelists. Index terms: Tropical fruits, nutritional value, annonaceae. RESUMO Fruta do conde, atemóia e graviola são frutos tropicais muito apreciados por seu sabor agradável, aromático e marcante. Neste trabalho, constatou-se que as polpas de frutas frescas tiveram altos valores nutricionais, uma vez que estas continham níveis significativos de carboidratos. Os resultados para a análise da composição química das polpas de frutas frescas, obtidos para fruta do conde, atemóia e graviola foram respectivamente: umidade (79,65, 77,06 e 85,30 g.100 g-1), carboidratos (20,52, 22,01 e 13,83 g.100 g-1), açúcares totais (19,57, 21,93 e 10,12 g.100 g-1) e sólidos solúveis (22,00 25,10 e 12,83 °Brix). Com o objetivo de processar as frutas maduras para agregar valor a essas frutas, geleias foram desenvolvidas. Os resultados da análise da composição química das geleias de pinha, atemóia e graviola foram respectivamente: umidade (26,23, 27,94 e 21,52 g.100 g-1), carboidratos (73,05, 71,44 e 77,83 g.100 g-1), pH (3,41, 3,34 e 3,41) e sólidos solúveis (63,00, 65,00 e 68,60 °Brix). As geleias foram submetidas à Análise Descritiva Quantitativa. Um total de 12 provadores treinados avaliaram os atributos sabor, consistência, aparência e aceitabilidade global das geleias em uma escala hedônica de 9 pontos. Baseado na avaliação sensorial, as geleias apresentaram uma boa aceitação global e a geleia de atemóia foi à preferida dos provadores. Termos para indexação: Frutos tropicais, valor nutricional, anonáceas. (Received in august 1, 2012 and approved in september 12, 2012) INTRODUCTION term ‘custard apple’ is to the first three fruits. Both species are cultivated throughout the tropical and The Annonaceae includes approximately 50 genera. The main commercial species are the cherimoya subtropical regions of South America (SILVA et al, 2009; (Annona cherimola Mill.), the hybrid atemoya (Annona LIMA et al., 2006). cherimola Mill. x Anonna squamosa L.), the sugar apple The fruits of sugar apple, atemoya and soursop or sweetsop (Anonna squamosa L.), known as pinha, are oval or heart-shaped with tender soft pliable spines ata or fruta do conde in Brazil and the soursop (Annona which breakup easily when the fruit is ripe. Soursop fruits muricata L.), known as graviola in Brazil. The generic are bigger, larger and could weigh as much as 3.5 kg while 1Universidade de Brasília/UNB – Faculdade de Ceilandia/FCE – Centro Metropolitano de Ceilândia – Conjunto A lote 01 – Provisório – QNN 14 - Área Especial Ceilândia Sul – 72220-140 – Brasilia – DF – Brasil – [email protected] 2Universidade Federal de Goiás/UFG – Escola de Agronomia e Engenharia de Alimentos – Goiânia – GO – Brasil 3Universidade Federal de Goiás/UFG – Faculdade de Farmácia – Goiânia – GO – Brasil Ciênc. agrotec., Lavras, v. 36, n. 5, p. 560-566, set./out., 2012 Use of sugar apple, atemoya... 561 sugar apple and atemoya fruits weigh about 0.1–0.15 kg Carlos, SP, Brazil) to constant weight. Moisture content (SACRAMENTO et al., 2003; NWOKOCHA; was determined by drying in stove at 105 °C for 4 hours WILLIAMS, 2009). to constant weight (ASSOCIATION OF OFFICIAL Like most tropical fruits, the sugar apple, the ANALYTICAL CHEMISTS-AOAC, 2006). Total nitrogen atemoya and the soursop have a great potential for was determined by micro-Kjeldahl method and the exportation and they are able to compete in the international nitrogen percentage was converted into crude protein market. They are popular fruits of tropical regions and by multiplying by the conversion factor of 6.25 (AOAC, prized for its very pleasant, sub-acid, aromatic, juicy flesh 2006). Total lipids were determined by the Bligh & Dyer and distinctive flavor. When ripe, pulps are creamy, very (1959) method. The total carbohydrates content was sweet and pleasantly flavored. However, these fruits soften determined according to Dubois et al. (1956) and the total very rapidly during ripening and become difficult to caloric value was estimated using the Atwater conversion consume fresh. They are commonly rejected at market values described by Wilson et al. (1982) and the results because of external injury or uneven shape and size. expressed in kcal. Reducing sugars were determined Therefore, incorporation of these tropical fruits pulps into using the 3,5-dinitrosalicylic acid method (MILLER, 1959). nectars, jams and ice creams is a way to exploit their exotic To determine the sucrose content, the 3,5-dinitrosalicylic flavors (LIMA et al., 2001; NEVES; YUHARA, 2003; UMME acid method was used, with modifications proposed by et al., 2001). Silva et al., 2003. The results were expressed as Jam processing is a fruit preservation method and percentages (g.100 g-1). The soluble solids were adds value to overripe fruits. In Brazil the most common determined through benchtop refractometer SHIMADZU commercial tropical fruits jams are made with guava, and expressed in °Brix. The pH was measured using a mango and jaboticaba. There is no commercial jam of digital potentiometer Micronal B222, introducing the sugar apple, atemoya and soursop. So, the objectives of electrode directly into the jam and total acidity was this study were to evaluate the chemical characteristics determined by titration with 0.1 N NaOH (AOAC, 2006). of the fruits sugar apple, atemoya and soursop, to develop Each parameter was analyzed in triplicate. Results are jams with the fresh fruits pulps and to evaluate the shown as mean values and standard deviation of the sensory properties of the three prepared jams, in order to independent determinations. One-way analysis of test the consumer reaction to these new products. variance (ANOVA) was used to compare the means. MATERIALS AND METHODS Differences were considered significant at p<0.05. All statistical analyses were performed with the software Fruits samples STATISTICA (data analysis software system, Version 7.1; Sugar apple (Anonna squamosa L.), atemoya Stat Soft, Tulsa, OK). (Annona cherimola Mill. x Anonna squamosa L.) and Jams processing soursop (Anonna squamosa L.) fruits were acquired between July and September 2010 at the Storage Center The jams of sugar apple, atemoya and soursop were (CEASA, Goiânia, GO, Brazil) and fruits were from the prepared by cooking at 100° C the fruit purees with sucrose southwest region of the State of São Paulo. The ripe fruits and pectin until 65 °Brix. Fruits purees were obtained by were selected, washed in running water, treated in a solution homogenization of the freshly pulps using a blender. Jams, of sodium hypochlorite (200 ppm) for 15 minutes, rinsed known as extra-type jam, 50% fruit and 50% sugar, were and opened approximately into two equal halves and the formulated using the method described in the jam pulps were scooped using stainless-steel spoons. manufacturing manual (LOPES, 1985). About 100 g of sucrose Subsequently the pulps were deseeded and the resulting were added to 100 g of freshly fruit puree. Commercial high pulps were stored at “18º C until analysis. methoxyl content - HCM pectin (1.5 g) was dispersed in 45 g sucrose. At the beginning of boiling, the pectin dispersed Chemical analyses in sucrose was poured into the mixture. Samples were cooked The chemical composition analyses in fresh fruits to about 65°Brix in an open kettle, with manual stirring. pulps and in jams were conducted at the Laboratory of Soluble solids content (°Brix) was determined at 25 °C using Food Chemistry and Biochemistry of the Faculty of a benchtop refractometer SHIMADZU. The pH was adjusted Pharmacy - Federal University of Goiás - Brazil. The ash at the end of cooking to about 3.2-3.4 with a citric acid solution content was determined by calcination in a muffle furnace (10%, w/v). Then, the jams were poured into 200 g sterile at 550° C, model EDGCON 3P 3000 (EDG Equipments, São glass jars, packed, immediately cooled to room temperature Ciênc. agrotec., Lavras, v. 36, n. 5, p. 560-566, set./out., 2012 562 ORSI, D. C. et al.
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