Desenvolvimento de geléia e doce de corte a partir do processamento das folhas de vinagreira (Hibiscus sabdariffa L.)

Abstract

Vegetable of African origin, the hibiscus (Hibiscus sabdariffa. L) is fully adapted to the climatic conditions of the state of Maranhão its leaves are the basis for many dishes Maranhão. The vinegar has high nutritional value, low cost, easy to grow especially for lowincome families who produce and consume a product containing functional nutrients such as minerals and vitamins, like iron and vitamin C and thus acquiring great socioeconomic importance, however in its marketing there is a significant loss, which is linked primarily to biological factors that indicate numbers to producers marketing a fresh hibiscus anthocyanins, total phenolics, sugars, non-reducing sugars, fiber, minerals and calories , microbiological analyzes evaluated the products and they were hygienic and sanitary conditions. Sensory analysis showed an average of more than seven in a nine-point hedonic scale, which represents the impression "liked moderately", indicating that the flavor of the vegetable vinegar was well received by consumers. The percentage of panelists who demonstrated purchase intent for jelly and sweet vinegar cut was fairly representative, showing the ability to market products based on vinegar, increasing the shelf life and value of vegetables