Abstract
ABSTRACT The purpose of this study was to evaluate the effect of the mixture of the three fruits (yellow mombin, mangaba and marolo) on the physicochemical and rheological characteristics, besides the optimization based on sensory characteristics. Titratable pH, acidity, color, texture profile and sensory attributes of mixed fruit jellies from the Brazilian cerrado were evaluated. The fruits have great influence on the jelly characteristics. Mangaba contributed to darker acidic jelly, yellow mombin favored the acidity and the orange color and marolo the reddish color. It was found that the yellow mombin and marolo were the fruits that most contributed to the acceptance of mixed jelly. The development of a mixed jelly containing the Cerrado fruits seems to be viable. The ideal proportion for the formulation of the mixed jelly is from 0 to 60% yellow mombin, 40 to 100 marolo, and 0 to 10% mangaba.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
