Elaboration and physicochemical characterization of mixed mango and passion fruit jelly

Abstract

Fruits have a limited shelf life due to the biochemical changes that occur after harvesting or improper transport and packaging. Mango and passion fruit have an important commercial highlight in the country. As an alternative for the use and development of new products, the objective of this work was to elaborate a mixed mango and passion fruit jelly and characterize it in terms of physical-chemical parameters. For the preparation of the jelly, concepts from the literature were followed regarding calculations and preparation procedures. The analyzes were carried out in triplicate: moisture, water activity, titratable acidity, pH, total carbohydrates, proteins and lipids. The values obtained were: 19% humidity; 0.71 water activity; 0.95% for titratable acidity; 3.06 for pH; 45.7% of total carbohydrates; 0.59% proteins and 0.79% lipids. The results showed that the mixture of mango and passion fruit is a functional and technological alternative for the use of fruits, in addition to the development of new products.