Physicochemical and sensory characterization of jambolan jams

Abstract

The jambolan (Syzygium cumini) is a purple-colored fruit belonging to the Myrtaceae family. In the post-harvest period, waste is something common due to the high production and perishability, in addition to the acidic and astringent taste that restricts its consumption. Therefore, this study aims to promote the use of jambolan fruit by producing jam using passion fruit albedo as a replacement for commercial pectin. Then, a response surface methodology was used to evaluate the interference of pulp/sugar, citric acid, and passion fruit albedo ratios in the response variables. The jambolan fruit proved to be favorable to jam elaboration. However, the increase in jambolan pulp content promoted a negative impact on the sensory characteristics of jams, such as astringent taste, arenosity, and granularity. With the sensory analysis, it was possible to choose the formulation F2, as the best jam. In addition, the processing of jambolan in the form of jam proved to be a great alternative for the preservation of the fruit for long periods. Practical applications Jambolan is a fruit rich in bioactive compounds, with antioxidant activity, such as anthocyanins, flavonoids, phenolic among others. Although the fruit is not widely used as food, it is necessary to make the population aware of its importance and preservation, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of jambolan jam can increase the consumption of the fruit, moreover being a way to add value and prolong the shelf life and sensory acceptance of the prepared product.