Physicochemical and Sensory Characterization of Banana and Araçá-Boi Jam

Abstract

This study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and araçá-boi. Four banana extract (BE) and araçá-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 sensory 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.

Comparative Study on the Proximate, Physicochemical and Sensory Properties of Jams from Selected Tropical Fruits Spiced with Ginger, Garlic and Turmeric

“…The TSS/TTA in the present study is lower than pawpaw (102.34) and sour-sop jam (90.73) as reported by [34]. Higher ratio values of TSS/TTA is a quality index related to the sweetness of the jam products [42]. Thus, the lower ratio observed in this study indicates that the products present a less pronounced sweetness.…”

Elaboração e caracterização de geleia prebiótica mista de jabuticaba e acerola

“…Algumas pesquisas têm sido realizadas quanto ao desenvolvimento de geleias a partir de blends de frutas, as quais proporcionam o aumento ou o equilíbrio entre nutrientes presentes na matéria-prima, seja vitamina C ou os demais compostos bioativos, Logo, foram estudadas a produção de geleias mistas de acerola e manga (Maciel et al, 2009); melancia e tamarindo (Ferreira et al, 2011); de araçá e banana (Viana et al, 2014); laranja e acerola (Pelegrine et al, 2015), e pêssego e abacaxi (Vieira et al, 2017).…”

Elaboration and Characterization of Apple Nectars Supplemented with Araçá-boi (Eugenia stipitata Mac Vaugh—Myrtaceae)

“…It is an edible globe-shaped berry approximately 12 cm in diameter and weighing around 95 g, characterized by an intense canary yellow color with a delicate peel and a white soft mucilaginous pulp [4,14,15]. Despite being highly aromatic, this fruit is quite sour.…”

“…Despite being highly aromatic, this fruit is quite sour. Thus, it is not commonly consumed in natura, but its industrial processing could represent an attractive alternative to formulating juices, ice creams, jams and nectars [4,14].…”