Obtenção, caracterização físico-química e análise sensorial de suco e vinho de frutos de fisális

Abstract

In Brazil, fisális fruits are still little known and consumed, since their production is growing and a promising agriculture for small farmers. It is a fruit rich in vitamin C and A, phosphorus, iron, and contain significant levels of flavonoids, carotenoids, and various alkaloids considered functionally bioactive compounds, their use is recommended for the prevention of various diseases. Depending on the presented, the aims, with this work, obtain and characterize chemical-physical juice and then fermented alcoholic pre and post pasteurization even Physalis pubescens and P. peruviana. It was evaluated, products, total and reducing sugars, total soluble solids, protein, vitamin C, titratable acidity, pH, phenols, flavonoids and subsequent sensory analysis of acceptance. The results on the physicochemical analysis showed small variations, as the concentration of higher reducing sugars for P. pubescens compared to P. peruviana, unlike the results of total soluble sugars (TS) where P. peruviana showed higher concentration than P. pubescens. In both cases it was observed reduction of these compounds due to ethanol production, the same occurring with the soluble solids. For proteins, P. pubescens showed higher queem P. peruviana content. The acidity was greater in P. pubescens. P. Pubescens contains the results, higher concentrations of vitamin C that P. peruviana, and the fermentation and pasteurization lead to degradation thereof. Through sensory analysis it can be determined that the fermented showed good acceptance, with an innovative product.