Elaboration and Physicochemical Characterization of Mangaba Liqueur (Hancornia Speciosa)

Abstract

The mangabeira (Hancornia speciosa) is a fruit native to Brazil, of the Apocynaceae Family, which has great social, economic and cultural importance in the area where it occurs, it’s found in the wide vegetation of the cerrado biome and the use of the mangaba in the development of handmade products with unique and differentiated characteristics can boost the local bioeconomy and sustainable practices in family farming to boost local agroecology. The purpose of this work was the elaboration of mangaba liquors with different concentrations of sugar, and their physicochemical characterizations in relation to pH, titratable acidity, color, alcohol content, total sugars, soluble solids and sodium and potassium contents. The main results obtained for the dry, fine and cream liqueurs were those of pH, acidity and soluble solids, with the following averages of the values obtained for the dry, fine and cream liqueurs: 4,10; 4,22; 4,15 for the pH; 1,47; 1,42; 1,4 for the titratable acidity; 16,13; 31,83 e 52,47 for the soluble solids. The results obtained indicate that the liquors made are within the parameters established by the Brazilian legislation.