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This study evaluated the physicochemical and sensoryproperties of mixed jam elaborated with banana and ara?á-boi. Four bananaextract BE and ara?á-boi AB jams were prepared using the followingproportions: F1 70% BE:30% AB, F2 60% BE:40% AB, F3 40% BE:60% AB and F430% BE:70% AB. Thejams were analyzed for physicochemical and sensory properties. The sensory acceptancetest 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 showeda lower titratable acidity TA, higher ratio SS-TA and higher total sugar. Aglobal analysis of the internal preference mapping verified that formulationsF1 and F2 were preferred for flavor and had good acceptance levels for theother evaluated attributes, which indicated that the consumers favored jamswith lower concentrations of AB and higher concentrations of BE. The formulation F1 was considered the mostaccepted for all attributes evaluated and showed high purchase intent 68%,and was thereforeappropriate for industrialization and consumption.


Musa spp.; Eugenia stipitata; Acceptance; Preference Mapping; Fruits Processing

Cite this paper

Viana, E. , Jesus, J. , Reis, R. , Andrade, M. and Sacramento, C. 2014 Physicochemical and Sensory Characterization of Banana and Araçá-Boi Jam. Food and Nutrition Sciences, 5, 733-741. doi: 10.4236-fns.2014.58083.

Author: Eliseth de Souza Viana, Jaciene Lopes de Jesus, Ronielli Cardoso Reis, Marcos Vinícius Silva de Andrade, Celio Kersul do Sacrame



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