Acerola stands out for its vitamin C content and potential for industrialization. Its use is possible in products such as preserves, jams, juices and food supplements, amongst others. The objective of this study was to develop a jam formulation from the juice and pulp and verify the physicochemical and sensory characteristics of the product. Jams were prepared with whole acerola juice and pulp. The formulations were T1 pulp/sugar (1/1), T2 juice/sugar (0.6/0.4), T3 juice/sugar (1/1) and T4 pulp/sugar (0.6/0.4), all with 1% of pectin. The evaluations carried out on the acerola juice, pulp and jam were: pH, acidity, moisture, reducing sugars, total reducing sugar, ascorbic acid and soluble solids (ºBrix). For the juice and pulp the water insoluble solids, ash content and ratio were also determined. The results of the physicochemical evaluations of the acerola pulp and juice showed favorable characteristics for jam preparation, the addition of acid not being necessary. The physiochemical evaluation of the jam showed appropriate results for this product, retaining an ascorbic acid content of from 599.25 to 664.79 mg. The jams elaborated with a pulp/sugar ratio of (0.6/0.4) presented a more intense coloration than the others, with higher values for brightness and the color components a* and b*. In all the sensory aspects evaluated, the results were desirable and the jams well accepted. The formulation with a 0.6/0.4 pulp/sugar ratio, was better accepted than the other formulations.
Acceptance; Malphigia emarginata; Processing
