Otimização e correlação sensorial de formulações de doces em pasta de Araticum (Annona crassiflora Mart.)

Araticum is a native fruit of the Cerrado biome that has high nutritional, functional and economic potential. However, the fruit is seasonal, its processing, in addition to adding value, allows an increase in the shelf-life and consumption of products regardless of the harvest period. In view of this, the present work aims to use of Araticum fruit in the form of a sweet pasty with substitution of commercial pectin for passion fruit albedo, as well as the evaluation of the microbiological and nutritional quality, optimization and sensory of the formulations, focusing on insertion of the fruit in the consumer market. For processing, a 2³ experimental design was used with 11 tests and 3 independent variables (citric acid, pulp / sugar and passion fruit albedo). Microbiological analyzes, sensory acceptance tests for optimization of formulations, correlation between sensory attributes were analyzed. The 11 formulations obtained good acceptance from the tasters, and formulations 9, 10 and 11 were preferred by the optimization models.