Elaboração e caracterização físico-química de geleia de cenoura (Daucus carota) com aromatizantes naturais

Abstract

Jam production is a preservation method that combines the use of the heat source and the composition of sugar to increase durability, shelf life and add value to the product. Currently, there is a growing demand for nutritious foods, which has led to the incorporation of vegetable derivatives, aiming at their nutritional benefits from carrots and for having in their antioxidant composition, vitamin A, which contributes to the strengthening of immunity. This research aimed to develop and evaluate the alternative of developing a product with three types of flavorings and through this, evaluate the physicochemical characteristics of a carrot jelly with aromas of cinnamon, cloves and ginger. In this study, triplicate samples were used, which consists of evaluating a sample divided into three equal parts, namely, T1 – without flavoring, T2 – flavored with cinnamon, T3 – flavored with cloves, and T4 – flavored with ginger. Physicochemical analyses of the samples were performed, namely, yield, soluble solids (°Brix), pH, titratable acidity and quantification of chlorophyll A, chlorophyll B and carotenoids. In this context, the results obtained in this work show a viable product, because in the determinations of yield, total soluble solids (°Brix), pH, titratable acidity and quantification of carotenoids presented the results of 77.25%, 65.51 ºBrix, 3.09, 0.98, 3.329 mg.100 – 1g, respectively. Therefore, the analyses showed similar values between the triplicates, which was evident through the calculation of the standard deviation between them, thus showing that the elaboration of carrot jelly by replacing the fruit with vegetables and the use of flavorings that do not interfere with the physicochemical characteristics has been shown to be a viable alternative. The addition of flavorings does not compromise the properties of the jam, resulting in a final product with a pleasant aroma and taste.