Araza: a proposal for an innovative snack

M.S. Hernández, R.H. Gutiérrez-Bravo, Y. Quiñones, S. Medina, J.P. Fernández-Trujillo
Araza (Eugenia stipitata), is a member of Myrtaceae, found in the Amazon region. It is known for its high content of bioactive compounds that impart properties with health benefits, especially counteracting the effects of oxidative stress. This study aimed to develop fruit bars from araza and evaluate its bromatological, microbiological and functional qualities and its sensorial acceptance. Araza was used at various proportions (10, 20, 30, 40 or 50%) in mixtures that also contained asaí (Euterpe precatoria) at eleven levels (10-90%) when it was combined with buriti (Mauritia flexuosa) together with 3-hydrocolloids: pectin or guar gum. Three formulations accepted to be taken into account in the texture profile evaluation were: 50% araza-50% asaí, 40% araza-60% asaí araza-50% araza-50% asaí guar gum (GG). The differences of the formulations were mainly due to the contributions of bioactive compounds of the araza and asaí, texture and microscopical profile. Mixtures araza-buriti and pectin exhibited a fragile consistence with irregularities according to the electronic microscope assays. The product had a good microbiological quality and an ideal texture that would appeal to different groups of the population.
Hernández, M.S., Gutiérrez-Bravo, R.H., Quiñones, Y., Medina, S. and Fernández-Trujillo, J.P. (2018). Araza: a proposal for an innovative snack. Acta Hortic. 1205, 925-930
DOI: 10.17660/ActaHortic.2018.1205.119
Amazonic fruit, tropical fruit, food design, food hydrocolloids, nutritional compounds

Acta Horticulturae