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Physicochemical and Sensory Characterization of Banana and Aracá-Boi Jam

Food and Nutrition Sciences 2014年第8期5卷 733-741页

作者： Eliseth de Souza Viana Jaciene Lopes de Jesus Ronielli Cardoso Reis Marcos Vinícius Silva de Andrade celio kersul do sacramento Brazilian Agricultural Research Corporation EMBRAPANational Cassava&Fruits Research CenterCruz das AlmasBrazil Federal University of Reconcavo Baiano Cruz das AlmasBrazil State University of Santa Cruz IlhéusBrazil

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.

关键词： Musa spp. Eugenia stipitata Acceptance Preference Mapping Fruits Processing

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