Physico-chemical Characterization of Blends Based on Milk and Catole Coconut Pulp
Joana D’arc P. Matos *
Federal University of Campina Grande, R. Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Brazil
Rossana Maria F. Figueirêdo
Federal University of Campina Grande, R. Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Brazil
Luis Paulo F. R. Silva
Federal University of Campina Grande, R. Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Brazil
Maria Suiane de Moraes
Federal University of Campina Grande, R. Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Brazil
Semirames do N. Silva
Federal University of Campina Grande, R. Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Brazil
Zanelli Russeley T. da Costa
Federal University of Campina Grande, R. Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Brazil
José Alexandre de M. Queiroz
Federal University of Campina Grande, R. Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Brazil
Larissa Monique de S. Rodrigues
Federal University of Campina Grande, R. Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Brazil
Agdylannah F. Vieira
Federal University of Campina Grande, R. Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Brazil
*Author to whom correspondence should be addressed.
Abstract
Aims: Coconut catole is the fruit of the Syagrus cearenses palm tree, whose pulp is usually eaten in its natural form. The formulation of blends is intended to improve the acceptance of fruit with potential to be exploited. The objective of this work was to evaluate the physico-chemical characteristics of the whole coconut pulp and the blends formulated with the pulp and milk.
Place and Duration of Study: The coconut catole (Syagrus cearensis) were collected in the surroundings of location 551'30 "S, 35º21'13 "O, in Rio Grande do Norte. The work was carried out from January to February 2019.
Methodology: The formulations were elaborated by mixing the proportions of 30 and 50% of standardized commercial milk with the whole catole coconut pulp. The products were submitted to the analysis of moisture, water activity (aw), titratable total acidity (TTA), total soluble solids (TSS), TSS/TTA ratio, pH, ascorbic acid, ash, lipids, proteins, color (L*, a*, b*), total sugars, reducers and non-reducers.
Results: From the results, it was observed that the addition of milk to the pulp resulted in clear samples and that a higher proportion of the milk statistically influenced the results.
Conclusion: The mixture of couscous coconut pulp and milk gave the product better nutritional characteristics, especially protein content and lipid reduction. The addition of the milk to the cocoa pulp influenced the results statistically, showing that the addition of the milk contributed to enhance the pulp.
Keywords: Syagrus cearenses, palm, formulation, fruits, semiarid