M. D. Fonseca

Caracterização fisico-química e sensorial de geleia de mamão com araçá-boi

Four formulations of jelly were prepared with the following proportions of papaya (Carica papaya) (P) and araca-boi (Eugenia stipitata) (AB): F1 (70% P: 30% AB), F2 (60% P: 40% AB), F3 (40% P: 60% AB) and F4 (30% P: 70% AB). Each formulation showed a final proportion of pulp and sugar of 1:1, 0.5% of pectin and 65 oBrix of soluble solids content. The jellies were analyzed by the physicochemical and sensorial characteristics (acceptance and preference). The sensorial acceptance was performed by 50 consumers using a 7-point hedonic scale, evaluating the following attributes: general appearance, color, aroma, flavor and texture.The titratable acidity presented variation from 0.77 to 1.72 citric acid 100 g-1. These values are in according to the values recommended to different fruit jellies. The greatest content of reducing sugar was found in the F4 formulation. The formulations presented acceptance index of 90% for the appearance, color, flavor and texture, attributes. The F1 and F2 formulations, which contain less araca boi pulp content, presented the greater acceptance index to the color and flavor attributes; however, according to the preference mapping methodology the F1 formulation was pointed as the most acceptable for all the attributes evaluated and it presented high purchase intent score by the consumers, being indicated for the processing and consumption.

DESENVOLVIMENTO DE GELEIA DE UMBU-CAJÁ CONVENCIONAL E DIETÉTICA

The aim of this study was to develop and evaluate conventional (with sucrose) and dietetics (with xylitol) jam of umbu-caja, from the varieties Suprema and Preciosa. The formulations were prepared with pulp more sugar (1:1) or xylitol more pulp (1:1), both with 0.5% pectin. The final content of soluble solids ranged from 62-65 °Brix. The jams were analyzed in relation to physico-chemical (pH, titratable acidity, soluble solids, total sugars, moisture, and instrumental color) and sensorial characteristics (acceptability test and purchase intention). Acceptability test was performed by 73 consumers using a 9-point hedonic scale, evaluating the attributes: appearance, color, aroma, flavor and texture. Jams prepared with sucrose showed physicochemical characteristics similar to dietary jams, except the levels of total sugars which were lower in the dietetic product. The jam made with conventional genotype Supreme was preferred for flavor, taste and texture, while the conventional jam prepared with genotype Preciosa was preferred for the attributes color, aroma and texture. The dietary jellies prepared with the two genotypes were less preferred, but had acceptance rates above 60%, which demonstrates the potential of these jams to meet specific audiences.