Avaliação química de geléias de manga formuladas com diferentes níveis de cascas em substituição à polpa

Abstract

The aim of this study was to evaluate the quality of jams formulated with peel levels of 0%, 25%, 50%, 75% and 100% in substitution to mango pulp (Mangifera indica L. cv. Haden). The quality criteria were moisture, ashes, proteins, fat, total carbohydrate, total sugars, reducing sugars, sucrose, vitamin C, insoluble fiber, pectin, titrable fruit acidity, soluble solids contents and pH in the mango pulp, mango peels and different treatments. It was observed that in the treatments with substitution of pulp by peels, the contents of proteins, insoluble fiber and sucrose were significantly higher than the control. The caloric values, titrable fruit acidity, total carbohydrate and total sugars were lower than the control. There was no significant difference among the treatments regarding vitamin C and soluble solids contents. With the increase of levels of peels in substitution to pulp it was observed an increase in ashes, insoluble fiber and sucrose and decrease in reducing sugar contents. As a conclusion, the partial or total substitution of pulp by mango peels in the formulation improved the nutritional and functional values of the jams, in addition of a decrease in the caloric value, with economic and environmental advantages.