DEVELOPMENT AND EVALUATION OF DIETETIC AND CONVENTIONAL JAM OF UMBU-CAJA (SPONDIAS SP.)

ABSTRACT

The aim of this study was to develop and evaluate conventional (with sucrose) and dietetics (with xylitol) jam of umbu-caja, from the varieties Suprema and Preciosa. The formulations were prepared with pulp more sugar (1:1) or xylitol more pulp (1:1), both with 0.5% pectin. The final content of soluble solids ranged from 62-65 °Brix. The jams were analyzed in relation to physico-chemical (pH, titratable acidity, soluble solids, total sugars, moisture, and instrumental color) and sensorial characteristics (acceptability test and purchase intention). Acceptability test was performed by 73 consumers using a 9-point hedonic scale, evaluating the attributes: appearance, color, aroma, flavor and texture. Jams prepared with sucrose showed physicochemical characteristics similar to dietary jams, except the levels of total sugars which were lower in the dietetic product. The jam made with conventional genotype Supreme was preferred for flavor, taste and texture, while the conventional jam prepared with genotype Preciosa was preferred for the attributes color, aroma and texture. The dietary jellies prepared with the two genotypes were less preferred, but had acceptance rates above 60%, which demonstrates the potential of these jams to meet specific audiences.

Index terms
Spondias sp. ; xylitol; acceptance testing; preference mapping