Physicochemical characterization of fruit pulps produced by associated family farmers in Feira
de Santana rural district, Bahia.
Bruna Ribeiro Rios, Jamille Santos Santana, Laís Sant’Izabel da Silva, Isabela Conceição
Sales, Pablo Rodrigo Fica Piras. School of Food Engineering, Feira de Santana State
University – UEFS, Transnordestina Ave, s/n, Novo Horizonte Town, 44.036-900 Feira de
Santana, Bahia, Brazil.
The most frequent way to avoid wasting the seasonal fruit surplus production in Brazilian
Northeast is the pulp production. Physicochemical characterization is necessary to compare
produced pulps with its identity and quality standard (PIQ). The present study reports mango,
guava and acerola pulps analysis, where dry residue (total solids), pH, ° brix soluble solids,
titratable acidity as citric acid, total sugars, proteins, lipids and ash were determined according
to Instituto Adolfo Lutz (2008). Ascorbic acid was determined by potassium iodate volumetric
method. In the acerola pulp were found 7.65° brix (20°C), pH 3.39, acidity 15.37 g/100 g,
ascorbic acid 1173.7 mg/100g, 8.07 g/100 g of total solids, 16.9% of total sugars, 0.22% fat and
0.16% ash. The guava pulp had 8.57° brix (20°C), pH 3.81, acidity of 10.15 g/100 g, ascorbic
acid 45.78 mg/100g, 8.46 g/100 g of total solids, 17.32% of total sugars, 0% fat and 0.48% ash.
The mango pulp had 18.58° brix (20°C), pH 3.94; acid 8.26 g/100 g, ascorbic acid 8.68mg/100g,
17.42 g/100g of total solids; 54.82% of total sugars, 0.6% fat, 0.6% protein and 0.34% ash. No
protein content was founded neither acerola nor guava products. It was concluded that these
analyzed pulps are within the established standard in practically all characteristics evaluated.
Only the guava pulp showed a slightly lower value for total solids (8.46) when compared with
the norm minimum established (9.0). These results will hopefully design rent increase from
products marketing by family farming communities at Bahia semiarid region.