FORMULATION, PHYSICOCHEMICAL AND SENSORY EVALUATION OF Eugenia uniflora l. AND Malpighia sp. MIXED JAM

Abstract

Six formulations of jam were prepared with a mix of Surinan cherry (Eugenia uniflora L.) and Acerola (Malpighia sp.). The formulated jams were sensorially evaluated by Quantitative Descriptive Analysis (QDA) and submitted to physicochemical analysis in order to determine pH, soluble solids rate, total acidity, and vitamin C. All products presented the physicochemical characteristics that are proper for a product of quality and the vitamin C retention rate of 93%, approximately. Two of the studied formulations presented the best sensorial characteristics.