Year-end Sale % OFF 
Abstract
Three formulations of caja-umbu jelly with different concentrations of fruit pulp (40, 50 and 60%) were developed and characterized for pH, soluble solids and acidity contents. The jellies were also subjected to affective tests using seven-point just-right scales to evaluate the acidity, sweetness and firmness of the samples, along with the purchase intention. The results showed that the formulation containing 50% of pulp and 50% of sugar presented greater intention to buy, differing statistically from the other formulations in the firmness attribute, according to the analysis by 100 consumers.
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