Compositional analysis of the Andean fruit Pouteria Lucuma : a comparison of different physical forms (powder, frozen pulp and fresh pulp)

Abstract: Lucuma (Pouteria Lucuma), an ancient fruit from the Andes, is now increasing in popularity in the global West due to the characteristic flavour and nutritional composition (e.g. high in fibres and phenolic compounds). The shelf life of the fresh fruit is short, therefore it is mainly used as frozen pulp or powder. The company Aventure AB’s cooperation with the Bolivian organisation called Swebol biotech aims to develop food products that will promote Bolivian innovation, production, and public health. However, there is a lack of knowledge in the difference in composition and properties between different forms (powder, frozen pulp or fresh pulp) of lucuma. The aim of this thesis was to compare and analyse different forms of lucuma from different producers, as a part of the Aventure-Swebol project. Three different powders, frozen pulp and fresh pulp were used. Dry matter content, energy content, pH, viscosity, colour, total phenolic compounds (TPC), antioxidant capacity (AC) and Sucrose, D-fructose and D-glucose were analysed. Sensory tests were performed to evaluate sweetness and define sensory characteristics of lucuma. The results showed that dry matter content, energy content, pH and colour was differentiating the most between the powders compared to the frozen and fresh samples. The highest and lowest TPC and AC value was seen in fresh pulp and in frozen pulp respectively. The content of D-glucose was the highest, followed by D-fructose and sucrose in descending order in most samples. The conclusion is that the composition of lucuma varies in the different forms analysed. The reason could be processing technique, variety and biotype, and grade of maturity. More scientific studies are needed to be able to decide what form is most suitable for further product development including health, sensory, technical and sustainability aspects.