Abstract
ABSTRACT The aim of the present work was to evaluate consumers’ perception and sensory analysis of a sweet-sour sauces with gila pulp and jaboticaba extract. Social representation theory was used to explore the main word associations of 102 volunteers, whose perceptions were solidified and unlikely to change. Samples with 70%, 75% and 80% sugar and vinegar were tested sensorially with a satisfactory overall acceptance. Results of the study indicate that the sweet-and-sour sauces developed with an unconventional food plant (UFP) and a Brazilian native fruit can be an innovative product to be presented to consumers.
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