Characterization of pulped and development uvaia's juice (Eugenia pyriformis Cambess)

Abstract

The uvaieira (Eugenia pyriformis Cambess) is a fruit tree native to the Mata Atlântica, has fleshy fruits and velvety very appreciated in the form of juices, jellies and jams in general. Due to the rapid process of expansion of agricultural frontiers, especially of crops like cane sugar, eucalyptus, soya and coffee, the biome has been losing species constantly. The revival of socio-biodiversity is essential for the preservation of these species as well, science and food technology is an essential tool to study all the potential of food from this biome. Of the few remaining uvaieira, much can be found in backyards and fields where the production of family farming aims own consumption or sustainable production. The objective of this study is to characterize the uvaia frozen pulp (Eugenia pyriformis Cambess), also determining its antioxidant potential and their content of vitamin C. It will be also examined the possibility of processing the pulp from formulations for nectar uvaia and analyzed the feasibility of production through physical tests, chemical and sensory, with the aim in the long term, to encourage its cultivation and add value to product, which will generate income to small farmers, conservation and restoration of biodiversity in the region of the Mata Atlântica, and finally, the entry of a new type of market pulp. (AU)