GUABIROBA (Campomanesia xanthocarpa O. Berg) PULP AS A FUNCTIONAL INGREDIENT TO ENHANCE DULCE DE LECHE

• DOI: https://doi.org/10.22533/at.ed.0973622601045

• Palavras-chave: -

• Keywords: Myrtaceae; functional dairy product; physicochemical composition; antioxidant activity; total polyphenol content.

• Abstract: Dulce de leche is a dairy product made by heat-concentrating milk and sucrose. Dulce de leche can also be made with or without other ingredients, such as fruit pulps. Among the fruit pulps that could be added to dulce de leche is guabiroba. Guabiroba is a nutrient-rich fruit with high antioxidant properties, offering potential health benefits and applications in the food industry. Therefore, the objective of the present study was to add guabiroba pulp (5%, 10%, 15%, 20%, 25%, and 30%) to dulce de leche. All dulce de leche samples underwent the following analyses: protein, pH, moisture, total soluble solids, color parameter a*, antioxidant activity, total polyphenol content, and carotenoid content. As the addition of guabiroba pulp increased, it was observed: a decrease in protein content (11.43-10.17 g/100g), pH values (6.11-5.68), and total soluble solids content (71.07-59.83 °Brix); in addition to the increase in moisture content (70.92-57.53 g/100g). It added guabiroba pulp-generated dulce de leche samples with a more yellowish color. The dulce de leche samples adding 15 to 30% guabiroba pulp presented an increase in antioxidant activity (283.18-360.38 mg TEAC/100g), total polyphenol content (2,079-2,246 mg GAE/100g), and carotenoid content, such as α-carotene (14.30-85.83 µg/100g), β-carotene (32.51-111.51 µg/100g), β-cryptoxanthin (45.48-272.88 µg/100g), and λ-carotene (166.44-998.66 µg/100g). Finally, based on the results obtained, it is possible to verify the potential of guabiroba pulp as a functional ingredient to enhance the nutritional properties of dulce de leche.