Microbiological and sensory profile of jelly conventional umbu-cajá

  • Emanuel Neto Alves de Oliveira Universidade Federal da Paraíba
  • Dyego da Costa Santos Universidade Federal de Campina Grande
  • Ana Paula Trindade Rocha Universidade Federal de Campina Grande
  • Josivanda Palmeira Gomes Universidade Federal de Campina Grande
Keywords: index of acceptability, processing, Spondias spp.

Abstract

Jelly is one of the most widely used alternative to the use of surplus production during the harvest of various fruits. The objective of the research was develop jellies conventional umbu-caja, varying the sugar and pectin concentrations and evaluate the microbiological and sensory profile of the product. The conventional jellies (GC) were prepared to a 22 factorial planning with two central experiments. To preparation were used diluted pulp, sugar (50, 55 and 60%) and pectin (0.5, 1.0 and 1.5%). The formulations were heated and concentrated until the soluble solids content of ? 63 º Brix. The jellies were subjected to microbiological and sensory tests with 40 tasters with the application of acceptance testing using hedonic scale nine-point, which evaluated the attributes of color, appearance, aroma, texture, taste, sweetness, overall impression and intention to purchase. All experiments were within the microbiological standards established by legislation. The jellies GC1 and GC5 were the experiments that had higher rates of acceptability 82.21 and 81.24% respectively. The variation in the concentrations of sugar and pectin influenced significantly the bills assigned to the consistency and color was the attribute with the acceptance highest second assessment of the tasters.

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Author Biographies

Emanuel Neto Alves de Oliveira, Universidade Federal da Paraíba
Graduado em Tecnologia de Alimentos(FATEC), Mestre e doutorando em Engenharia Agrícola (UFCG) na área de concentração de processamento e armzenamento de alimetos.
Dyego da Costa Santos, Universidade Federal de Campina Grande
Graduado em Tecnologia de Alimentos, Mestre e doutorando em Engenharia Agrícola (UFCG) na área de concentração de processamento e armzenamento de alimetos.
Ana Paula Trindade Rocha, Universidade Federal de Campina Grande
Doutora em Engenharia de Processos
Josivanda Palmeira Gomes, Universidade Federal de Campina Grande
Doutora em Engenharia de Alimentos
Published
08-07-2015
How to Cite
Oliveira, E. N. A. de, Santos, D. da C., Rocha, A. P. T., & Gomes, J. P. (2015). Microbiological and sensory profile of jelly conventional umbu-cajá. Comunicata Scientiae, 6(2), 250-254. https://doi.org/10.14295/cs.v6i2.506
Section
Scientific Note