Características físico-químicas e sensoriais de geleias de jambolão

Abstract

The aim of this work was to use jambolan fruit to elaborate conventional and light jellies, and evaluate its physico-chemical and sensory stability during 60 days storage. In the light jellies formulation were used four kinds of sweeteners, isolated and combined: saccharin, cyclamate, acessulfame-k and stevioside. The physico-chemical analysis carried out after the process were fluidity, moisture, lipids, protein, fiber, ash, carbohydrates (total and reduced), total soluble solids, pH and total acidity of the products. The results showed that the physico-chemical characteristics of all the jellies were appropriated according to the Brazilian Law patterns, and the characteristics were stable during the storage period. At the sensory analysis, the light formulations did not become stable only to the sweetness and consistency characteristics. The use of sweeteners and its combinations in the formulation of light jellies did not result on any sensory interference.