TITLE:
Physicochemical and Sensory Characterization of Banana and Araçá-Boi Jam
AUTHORS:
Eliseth de Souza Viana, Jaciene Lopes de Jesus, Ronielli Cardoso Reis, Marcos Vinícius Silva de Andrade, Celio Kersul do Sacramento
KEYWORDS:
Musa spp.; Eugenia stipitata; Acceptance; Preference Mapping; Fruits Processing
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.8,
March
27,
2014
ABSTRACT: This study evaluated the physicochemical and sensory
properties of mixed jam elaborated with banana and ara?á-boi. Four banana
extract (BE) and ara?á-boi (AB) jams were prepared using the following
proportions: F1 (70% BE:30% AB), F2 (60% BE:40% AB), F3 (40% BE:60% AB) and F4
(30% BE:70% AB). The
jams were analyzed for physicochemical and sensory properties. The sensory acceptance
test was performed by 50 panelists who were asked to indicate how much they liked/ disliked the jams based on the following attributes: color, aroma,
flavor and texture. The formulations that contained more BE (F1 and F2) showed
a lower titratable acidity (TA), higher ratio (SS/TA) and higher total sugar. A
global analysis of the internal preference mapping verified that formulations
F1 and F2 were preferred for flavor and had good acceptance levels for the
other evaluated attributes, which indicated that the consumers favored jams
with lower concentrations of AB and higher concentrations of BE. The formulation F1 was considered the most
accepted for all attributes evaluated and showed high purchase intent (68%),
and was therefore
appropriate for industrialization and consumption.