Proximate Composition and Preservation by Combined Methods of Chupandia (Cyrtocarpa Procera) Pulp

The Cyrtocarpa procera pulp was analysed for proximate composition and the effects of combining techniques such as addition of Potassium Sorbate (KS), modification of water activity (a ) and Heat treatment w (H) on the microbiological shelf life of C. procera pulp were evaluated during 100 days of storage at 25 C. o The experiment was laid out in a randomized 2 factorial with three replications. The pulps were periodically 3 analyzed for UFC/g of yeast and moulds, pH, a and total soluble solids ( Brix)). The values (%) of proximate w o analyses were: moisture 83.62, protein 1.61, fat 0.30, ash 0.68, crude fiber 0.38 and carbohydrate 13.41. Metabolizable energy 62.78 kcal/100 g. The addition of 400 ppm KS (p<0.0001) and H (60-65 C for 3 min, o p<0.05) can extend the stability of the pulp up to 100 days at ambient temperature (25 C) without deterioration o in quality. The reliability of a model developed to predict the a 25 C as a function of pH and Brix, was w o o assessed through validation with the C. procera pulp results, the predictive performance of the model can be considered acceptable. Results indicate that combining heat treatment with addition of KS can be used to extend the shelf life of C. procera pulp kept at ambient temperature and that the low carbohydrate and gross energy values may qualify C. procera pulp as a good component in food formulation for the obese and diabetics.