Desenvolvimento e caracterização de geleia de chanana (turnera subulata)

Abstract

Unconventional food plants (PANC) are plants that have one or more edible parts, whether spontaneous or cultivated, native or exotic, that are not included in our daily menu. Turnera subulata, popularly known as Chanana or Damiana, is considered a PANC. Easily found in everyday life in flower beds, public roads and even in the backyard of the house, it has been taking up space in science with its vast health benefit, being still little known as PANC within the population, it is then considered as "simple bush". Given some studies and research on chanana, it is possible to consider its consumption as a factor conducive to health through its benefits. Thus, the objective of the present study was to elaborate different formulations of the jelly, perform the analysis of the proximate composition, and compare the microbiological evaluation with the acceptable standard for the product, in addition to being considered a possible way to replace other types of jellies and include them. them in population food. The jelly was made from chanana (100g), sugar (60g), lemon juice (20g), water for the first formulation of the simple jelly (100ml) and for the second formulation of the mixed jelly guava juice (100ml). The tests were carried out in order to observe the most appropriate sensory characteristics for the type of product, such as gloss and soft point characteristic of jelly. Then, the analysis of the brix degree was performed. For the proximate composition analysis, the following analyzes were performed: moisture, ash, proteins, lipids, carbohydrates/fibers. The energy value was calculated from the Atawer factor with values of 4, 9 and 4 respectively, where the simple jelly obtained a value of 73kcal and the simple jelly of 120kcal. For the microbiological standard, the analysis of total coliforms was performed. The microbiological results obtained acceptable qualities, since all sampling units were “absence”, or less than or equal to the microbiological limit for total coliforms.