Abstract
This study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and araca-boi. Four banana extract (BE) and araca-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 sen- sory 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.
Highlights
Banana (Musa spp.) is one of the most consumed fruits around the world (28 kg/habitant/year), ranking second place among tropical fruits for the volume of production (7.4 million tons in 2010) only behind orange (18.1 million tons in 2010) [1]
The SS content is responsible for a higher or lower acceptance of the product, and jams with SS content between 65 and 70 °Brix have a good sensory acceptance according to several authors [17] [18]
The consumer dispersion suggested that the four jams had a similar preference for this attribute, which agreed with the results obtained from the mean test (Table 2) where there was no difference in acceptance among the four formulations
Summary
Banana (Musa spp.) is one of the most consumed fruits around the world (28 kg/habitant/year), ranking second place among tropical fruits for the volume of production (7.4 million tons in 2010) only behind orange (18.1 million tons in 2010) [1]. The development of new products with high proportions of fruit in their formulations and good functional and nutritional properties contributes to the diversification of the market possibilities, especially if they are attractive, practical and have a long shelf life [3] [4]. Mixed jams associate the characteristics of two or more fruits, allowing the achievement of a product with higher nutritional value and pleasant sensory properties and thereby adding value and creating the possibility of conquering a larger space in the consumer market. Singh et al [8] evaluated the acceptance of different mixed fruit jellies and found a greater acceptance for papaya jam with pineapple, indicating the potential of the tropical fruits in the preparation of these products. The present study aimed to develop different formulations of mixed jams of banana and AB to obtain a product with a high sensory acceptance
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