## 2 Results and Discussion
### Physicochemical Characterization
TTA levels lower than those of the evaluated samples were quantified by [PERSON] et al. [19]. They evaluated the quality of pitangas during maturation, found acidity values ranging from 3.1 g/100 g in the golden-yellow stage to 2.3 g/100 g in the fully rip fruit. [PERSON] et al. [12] found a pH of 3.70 and an acidity of 0.62 g/100 g in guava pulp. [PERSON] et al. [20], when studying fruit pulps from the Brazilian Cerrado, determined acidity of 2.05 g/100 g in araca (_Psidium guineense_ [PERSON]), 0.47 g/100 g in buriti (_Mauritia flexuosa_ L.), 0.64 g/100 g in cangita (_Eugenia dysenerica_ DC. ), 1.66 g/100 g in yellow caja (_Spondias mombin_ L.), 0.90 g/100 g in mangaba (_Hancornia specisa_ [PERSON]) and 0.51 g/100 g in marolo (_Amona cassiflora_ [PERSON]). In the two formulations of mixed mango nectar (_Mangifera indica_ L.) var. [PERSON] and passion fruit (_Passiflora setaca_) elaborated by [PERSON] et al. [21], pH ranges of 3.60 and 3.70 were determined, which were close to that of the red fruit blend. Variations in acidity and fruit composition are explained by the influence of different cultivation methods, soil type, water and maturation stage, among others. The samples differed statistically from each other (\(p\) < 0.05) in terms of ash, with the blend having a value 23.33% higher than pitanga, statistically equaling that of acerola. Low ash values are common in fruits and derivatives, as observed in cashew pulp, pineapple, acerola, tangerine, pineapple with mint, guava, soursop, mango, grape, tamarind, passion fruit, cashew and plum, with values ranging from 0, 12 and 0.60 g/100 g [22]; in tamarillo pulp (_Solanum betacum_) of the purple and yellow varieties, with 0.95 and 0.96 g/100 g, respectively [23]; and in frozen pineapple pulp, with 0.39 g/100 g [24]. Levels lower than those of the present study were determined in frozen acerola pulps produced and sold in Santarem (PA), which presented levels between 0.20 and 0.25 g/100 g [25]. The guava in the present study had a lower content than the guava pulp (1.31 g/100 g) studied by [PERSON] et al. [26]. The total soluble solids (TSS) content of pitanga pulp differed statistically from the other samples (\(p\) < 0.05) and presented the lowest value, while the blend presented a content close to acerola and guava, with no significant difference (\(p\) > 0.05) between them. [PERSON] et al. [27], when analyzing an acerola blend with seriguela, reported a value of 11.43 \({}^{\circ}\)Brix, which is higher than that of the tropical fruit blend. Acerola and guava pulps presented values higher than the minimum established by legislation for soluble solids, which are 5.50 and 7.0 \({}^{\circ}\)Brix, respectively [17]. [PERSON] et al. [28], when evaluating the physicochemical characteristics of fruits of eight acerola cultivars, reported soluble solids values of 6.66 to 8.36 \({}^{\circ}\)Brix. [PERSON], [PERSON] and [PERSON] [29], assessing the quality of frozen fruit pulps from southwest Piaui, found average levels of 5.20 \({}^{\circ}\)Brix for acerola pulp and 4.80 \({}^{\circ}\)Brix for guava pulp. [PERSON] et al. [30] studied ripe pitanga fruits from the collection of native fruits at the Federal Technological University of Parana for three years, obtaining average soluble solids of 9.39 \({}^{\circ}\)Brix in 2012, 7.12 \({}^{\circ}\)Brix in 2013 and 9.24 \({}^{\circ}\)Brix in 2015. It was evident that the physicochemical characteristics of fruit pulps vary according to the edaphoclimatic conditions of cultivation. All evaluated samples differed statistically from each other (\(p<0.05\)) in reducing sugar (RS) and total (TS) levels, with guava showing higher levels of both, increasing blend levels in relation to other pulps. For non-reducing sugars (NRS), guava reached the highest content again, while in pitanga, the value is not very expressive. [PERSON] et al.