Características sensoriais e físico-químicas de geleias mistas de manga e acerola

Abstract

This work has as objective to determine the best formulation of mixed mango and acerola jam and to verify the effects of processing on the physico-chemical and sensory properties of the product. Five formulations containing different concentrations of mango juice were formulated (M) (75%, 60%, 50%, 40%, 25%), acerola (A) (25%, 40%, 50%, 60%, 75%), pectin (0.1%; 0.125%; 0.2%; 0.3%; 0.6%), citric acid (0.1%; 0.125%; 0.25%) and sugar (30%). The obtained jams were submitted to a sensory test by the method of preference by ranking and those more acceptable were analyzed by Descriptive Quality Analysis. Total titratable acidity (TTA), pH, Ascorbic acid (AA), Total soluble solids (TSS), Anthocyanins, Flavonoids, Total Carotenoids Phenolics and Color were carried out and the results were analyzed by ANOVA and Tukey test at 5%. All the jams were classified as "extra", with TSS between 63.5 to 64 °Brix. The jam, J7 (75%M:25%A) was the most acceptable by the judges followed by J5 (60%M:40%A) and J3 (50%M:50%A). Mixed jams showed high levels of ascorbic acid and significant values of carotenoids and poliphenols. Jams with greater concentration of mango were more accepted by the judges and showed a promissory antioxidant function based on the levels of ascorbic acid, total carotenoids and polyphenols. Therefore, acerola, (with significant levels of bioactive phytochemical compounds) can be seen as an enriched agent in the production of mango mixed fruit jam.