Development of different formulations of acerola (Malpighia glabra) ketchup: Microbiological and sensory evaluation

Abstract

Acerola (Malpighia glabra) is one of the largest natural sources of ascorbic acid found in nature. Thus, due to the great interest of the Brazilian agroindustrial sector, many studies are being carried out in order to explore the potentialities of this native fruit. The present work aimed to develop and evaluate microbiologically and sensorially different formulations of acerola ketchup. The acerola and tomato fruits were acquired in the local market of Ponta Porã-MS. After the physical and chemical characterization of the fruit pulp, three formulations were performed: T1 (70% acerola and 10% tomato), T2 (60% acerola and 15% tomato), T3 (50% acerola and 20% tomato), which were submitted to microbiological analysis and acceptance test to evaluate their sensory attributes compared to a standard (commercial ketchup). From the results obtained in the characterization of acerola pulp, it can be stated that the fruits were in a semi-ripe stage due to the high concentration of ascorbic acid (2473.31±0.32 mg/100g pulp), and in tomato (211.98±0.13 mg/100g pulp). As for the microbiological analyses, in the three formulations, the results were within the standards governed by current legislation, being considered fit for consumption. Regarding the acceptance test, the evaluation of sensory attributes did not vary significantly among the formulations, and the formulation with the highest rate of acceptance by the judges was T3 with global acceptance of 71.44%.