MAMEY JELLY (Mammea americana L.) PROCESSING AND CENTESIMAL COMPOSITION

Fruit jelly is the product made from fruit, sugar and water, being concentrated to gelatinous consistency. Apricot (Mammea americana L.) is a wild fruit. Data related to its production and marketing are limited, making the study of this fruit interesting. The objective of this work was to perform the apricot jam processing and the proximate composition of the product. The project's raw material consisted of apricot pulp, sugar (crystal) and lemon. In the processing, the reception, pre-selection, washing and cleaning, cutting, pulping, mixing of ingredients, cooking, filling and storage took place. Analyzes of pH, titratable acidity in organic acid, moisture, ashes, soluble solids, proteins, lipids, carbohydrates and caloric value of the product were performed according to the methodology of the Adolfo Lutz Institute (2008). Apricot jelly had a pH of 2.8 and a titratable acidity expressed as citric acid of 1.20%. In the determination of ºBRIX, the result was equal to 69. For the analysis of humidity, ashes, lipids, protein, carbohydrates and caloric value, respectively, the value was 24.43%; 0.20g; 2.60g, 0.31g, 73.45% and 315.80kcal. It is noteworthy that because this is an innovative product, there are no scientific studies on apricot jam, thus making it impossible to compare our results with the literature. Some results, such as soluble solids and pH, are in agreement with or close to the predicted in the literature, however, the titratable acidity in organic acid was above the recommended, but there was no change in the sensory properties of the food. The elaborated product of apricot fruit is relevant, mainly because research on the fruit and the development of food from it are scarce, besides being a promising alternative for family farming and enabling the development of a practical and missing food in the food market.