Impact of sugar and fruit pulp contents on physico-chemical and sensory parameters of cajá-umbu jelly
Three formulations of cajá-umbu jelly with different concentrations of fruit pulp (40, 50 and 60%) were developed and characterized for pH, soluble solids and acidity contents. The jellies were also subjected to affective tests using seven-point just-right scales to evaluate the acidity, sweetness and firmness of the samples, along with the purchase intention. The results showed that the formulation containing 50% of pulp and 50% of sugar presented greater intention to buy, differing statistically from the other formulations in the firmness attribute, according to the analysis by 100 consumers.
dos Santos, R.A.R., da Silva, M.A.A.P., Carnelossi, M.A.G., Leite Neta, M.T.S., de Santana, K.L. and Narain, N. (2018). Impact of sugar and fruit pulp contents on physico-chemical and sensory parameters of cajá-umbu jelly. Acta Hortic. 1198, 217-220
fruit, pectin, sensorial analysis, jelly