HIBISCUS JELLIES WITH REDUCED CALORIC CONTENT: SENSORIAL CHARACTERISTICS

Abstract

Six formulations of hibiscus jelly were developed, being one conventional and five lights. In the light formulation the sweeteners, sucralose and acesulfame-k, were used in an isolated way and in different associations in quantities to reduce 30% of the original formulation sugar contents. To evaluate the sensorial characteristics the effect of sweeteners, and the similarity between the conventional and the light formulation, 14 trained panelists were used. The color, shine, gel consistence, acidity, sweetness, residual flavor and strange flavor attributes, were evaluated through a non structured 9 cm scale. The jellies were appraised right after the processing, at the second, fourth and sixth month of storage. At the sixth month the acceptance of the jellies was also evaluated with 100 consumers. The conventional jelly differed from the light formulations, in which the association of sweeteners offered larger protection of the antocianic components without contributing with the jellies residual flavor. The best acceptance was achieved by the jelly elaborated with sucralose.