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Damiani, C., Vilas Boas, E.V.B., Soares Junior, M.S., Caliari, M., Paula, M.L., Pereira, D.E.P. and Silva, A.G.M. (2008) Physical, Sensory and Microbiological Analysis of Mango Jams Formulated with Different Levels of Peels in Substitution to Pulp. Ciência Rural, 38, 1418-1423.
http://dx.doi.org/10.1590/S0103-84782008000500035

has been cited by the following article:

• 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.