| Abstract This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senescent), were collected in the Botanical Garden of São Gonçalo, in São Gonçalo do Amarante-CE. Initially, the fruits of manipuça were processed and to obtain the jelly five formulations were proposed (treatments) containing different proportions of water and pulp (4:1-F1; 4:2-F2, 4:3-F3: 4:4-F4; and 4:5-F5), which then they were subjected to physicochemical analysis (total soluble solids-TSS; total titratable acidity-TTA; pH; TSS/TTA ratio-SAR; vitamin C-CV; total... |
