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

Authors

  • ENAYDE DE ALMEIDA MÉLO Universidade Federal de Pernambuco
  • VERA LÚCIA ARROXELAS GALVÃO DE LIMA Universidade Federal de Pernambuco
  • POLIANA PINHEIRO DO NASCIMENTO Universidade Federal de Pernambuco

DOI:

https://doi.org/10.5380/cep.v17i1.13799

Keywords:

GELÉIA, PITANGA, ACEROLA, ANÁLISE FÍSICO-QUÍMICA, ANÁLISE SENSORIAL. JAM, SURINAN CHERRY, PHYSICOCHEMICAL ANALYSIS, SENSORIAL ANALYSYS.

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.

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How to Cite

MÉLO, E. D. A., GALVÃO DE LIMA, V. L. A., & NASCIMENTO, P. P. D. (1999). FORMULATION, PHYSICOCHEMICAL AND SENSORY EVALUATION OF Eugenia uniflora l. AND Malpighia sp. MIXED JAM. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 17(1). https://doi.org/10.5380/cep.v17i1.13799

Issue

Vol. 17 No. 1 (1999)

Section

Artigos

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