Abstract

TECSE-TECSI, Robert et al. Retention of vitamin C in the processing of canned cupuassu pulp (Theobroma grandiflorum). Enfoque UTE [online]. 2022, vol.13, n.2, pp.17-30. ISSN 1390-6542.  https://doi.org/10.29019/enfoqueute.805.

The cupuassu pulp is a fruit with a high content of pectins and ascorbic acid harvested in the Amazon of Eastern America for its exquisite characteristics of aroma, flavor and texture; however, the processing of canned food for human consumption in Madre de Dios - Peru is questionable, due to the inadequate handling and heat treatment of the fruit. The objective of the study was to evaluate the stability of the preservation of vitamin C in the processing of canned cupuassu pulp. For this, an experimental design was carried out in four stages: 1) characterization of the fruit, 2) determination of the heat treatment, 3) analysis of the variation of vitamin C and 4) analysis of the canned pulp. The effect of the process was evaluated in triplicate and a Completely Random Design was applied to analyze the statistical differences using the Statgraphys Centurion program. Among the results, it stands out that the pH (3.05 ± 0.50) and acidity (1.54 ± 0.80) of the canning are similar to the raw material. Likewise, a significant increase in soluble solids (Brix) was found with respect to fresh fruit. It is concluded that the total retention of vitamin C of the canned cupuassu pulp was 49.10 %.

Keywords : Theobroma grandiflorum; ascorbic acid; pasteurization; canned; heat treatment.

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