Caracterização físico-química de geleia de beterraba (Beta vulgaris) aromatizada

Abstract

The preparation of jam is a conservation method that uses heat along with the incorporation of sugar, to increase the shelf life and add value. With this in mind, increasingly, vegetable derivatives are being developed due to their nutritional benefits, in addition to reducing the risks of certain diseases, thus increasing the body's immunity. Due to the high demand for products with high nutritional value, this work aimed to develop and evaluate the characteristics and physicochemicals of beet jam flavored with cinnamon, clove and ginger, with an alternative, due to the elements contained in its composition such as iron, sodium, potassium, vitamin A and B complex. Four treatments were elaborated, followed by triplets, namely, T1 - without flavoring, T2 - flavored with cinnamon, T3 - flavored with clove and T4 - flavored with ginger. The physicochemical analyses of the samples (yield, soluble solids (°Brix), pH, titratable acidity and quantification of betalain) were performed. The data obtained were tabulated and submitted to the TUKEY test, at the level of 5 % significance. The results obtained for yield, total soluble solids (°Brix), pH, titratable acidity and quantification of betalain, were 75.05%, 68.25°Brix, 3.07, 0.57% and 84.33mg.100-1 g, respectively. Statistically there was no significant difference between the treatments for the analysis of total soluble solids, pH and titratable acidity, in the understanding for the analysis of quantification of betalains there was a significant difference for treatment 2, obtained a much lower value than the other treatments, because betalain is a natural dye, it is less stable than synthetic dyes and factors such as heat. It is concluded that it is the elaboration of jam performing the replacement of fruit by vegetables and the flavorings used added aroma and flavor and did not interfere in relation to the physical-chemical aspects of the jam, making beet jam a viable product.