Avaliação Da Estabilidade De Geléias Light De Morango E De Goiaba

Abstract

The objective of this research was to evaluate the stability of light strawberry and guava jellies stored in 240 g flint glass pots. For such, two formulas (1-strawberry jelly and 1-guava jelly) were prepared in the lab pilot plant (open pan with steam jacket) and measured the attributes such as pH, soluble solids, water activity, and syneresis. In order to evaluate the stability, the samples remained stored for 180 days in controlled temperature chambers -10°C (control) and 25°C (commercial sample) with light absence. At every 30-day intervals, sensorial analyses of the following elements were performed during 180 days: general aspect, color, fragrance, texture, and flavor. The most relevant results were obtained from that samples stored at 25ºC which showed the highest quality reduction, mainly on aspect, color and flavor attributes. The estimated shelf-life for light strawberry and guava jellies samples was 5 to 7 months.