Potencialidades do maracujá-do-mato (Passiflora cincinnata Mast.) no desenvolvimento de novos produtos para a agroindústria da agricultura familiar

Abstract

The passion fruit of the genus Passiflora cincinnata Mast. is popularly known in Brazil as passion fruit cincinnata, backpack passion fruit or passion fruit of the bush; its fruits have long durability, resistance to handling and transport, acid and aromatic flavor. However, this species is basically exploited for subsistence and in an extractive way. In the semi-arid regions the fruit is present in the production of family agriculture. In this sense, this work aims to evaluate the characteristics of the passion fruit and its potential in the development of new products for the agro-industry of family agriculture. The physical-chemical analyses were developed in the Food Processing Laboratory of the Federal University of the Recôncavo da Bahia, in the Center of Science and Technology in Energy and Sustainability, Campus of Feira de Santana-BA. The physicochemical analyses performed were pH, titratable acidity, soluble solids, vitamin C and the quantification of the pectin of its peel. The results obtained for the passion fruit for titratable acidity (5.63g citric acid.100g-1), pH of (2.78), soluble solids (13.33 ºBrix) and vitamin C (25, 55 mg .100g-1). According to the results expressed, the fruit falls within the standards required by the Technical Regulation for Setting Standards of Identity and Quality. The yield of pectin present in the peel for the yellow passion fruit was 51.9% and for the passion fruit 33.1%. The passion fruit has been the target of major research because it is a fruit that presents properties that enhance product development. Therefore, from the study carried out, it was possible to identify that the passion fruit presents ample possibilities for use, exploring its potential for the food area.