Desenvolvimento de doces cremosos de mirtilo e framboesa com polpa de Gila

Abstract

Blueberries and raspberries are small fruits rich in phenolic compounds and antioxidant properties, which are catching the preference of producers and consumers. While gila squash is an unconventional vegetable with anti-glycemic properties, it is still underexplored commercially. The objective of this work was to develop creamy blueberry and raspberry candies, with the addition of different gila proportions, as a way to reduce production costs without altering the sensory acceptance of the creamy jellies. The experiment was carried out at the headquarters of Universidade Estadual do Rio Grande do Sul, Encantado RS unit. Different ratios of gila pulp (0, 10, 15 and 20%) were added in blueberry and raspberry jams. The candies were submitted to sensory and physicochemical analyzes of anthocyanins and total polyphenols. The blueberry ones, besides not presenting difference in the total polyphenols concentration and sensory acceptance, also resulted in higher concentration of anthocyanins, due to the addition of gila. Raspberry had significant differences in sensory evaluation and reduction of anthocyanin concentration, but no reduction in total polyphenol concentration. It was concluded that the addition of gila pulp is a viable option for making blueberry and raspberry creamy sweets as a way to reduce costs without significantly altering product acceptance.