Development and characterization of guava-acerola puree
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Abstract
Over the years, Acerola has gained importance since it was discovered in 1946 in Puerto Rico. It´s well known in several caribbean countries where it´s usually included in their staple diet, but this fruit is not well-known in Cuba and others countries as a product with important nutritionals characteristics for health. Vitamin C is the principal merit of acerola, ranged between 1030 and 3309 mg/100g. This compound is incorporated as an additive in puree. At present, the replacement of this additive for a natural source is the more flamboyant strategy. Several projects have been executed in Cuba using Acerola mixed with others fruits to produce juices, purée, nectars, etc. The aim of this work was to develop and characterize the guava-acerola puree. The optimum formulation was defined and physical-chemestry, microbiological and sensorial parameters were evaluated.
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