Produção de fermentado de umbu (spondias Tuberosa arr. Cam.)

Abstract

The Northeast region of Brazil is characterized by a wide variety of native fruits, whose harvest had occurred as extractive. Foremost among these is the umbu (Spondias tuberosa Arr. Cam.), which is an exotic fruit flavor, with high acidity and high pectin content, these peculiarities that provide a wide range of possibilities for processing. The aim of this study was to develop a umbu fermented to add value to these fruits and contribute to the improvement of family income in the semi-arid region, evaluating its physical-chemical and sensory characteristics after undergoing two processes of clarification, conventional filtration and microfiltration. The pulp used in the experiments was subjected to physico-chemical and microbiological. For the beverage production, the pulp was diluted with water, being necessary a sugaring with sucrose to reach 20,5°Brix. The commercial yeast used was Saccharomyces cerevisiae. The fermentation was carried out at 18°C for 18 days and later the beverage was subjected to a stabilization with the aid of sedimentation agents, gelatin and bentonite for 14 days at 1°C. After stabilizing the fermented umbu was subjected to clarification procedures. The conventional filtration was performed in a filter press with plates of cellulose with 1 µm porosity and filtration area of 0,44 m2 , while the microfiltration was performed in ceramics membrane with porosity of 0,1 µm and filtration area of 0,0165 m2 . The beverage was analyzed for their physico-chemical characteristics, and all parameters were in line with current legislation. An acceptance test was carried out comparing the fermented umbu obtained by the two filtration processes, especially the microfiltered who received the highest marks in the attribute appearance. The microfiltration is an efficient alternative in terms of technology to the clarification of fermented umbu. The biotechnological potential of umbu for production of fermented presents itself as an alternative to add value in the suplly chain of this fruit.