出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：This study aimed to develop and characterize three jelly formulations, using strawberry and acerola in an isolated and mixed form. Three formulations were developed: GA - acerola jelly; GM - strawberry jam; GAM - mixed acerola and strawberry jam. For the characterization of the samples, analyzes were carried out to determine pH, °Brix, total titratable acidity (TT), viscosity, moisture, total sugars (TA), glucose, sucrose, antioxidant activity (FRAP and ABTS) and total content of phenolics and flavonoids. In addition, the samples were submitted to a sensory acceptance test with 100 untrained tasters to verify their opinion in relation to the attributes appearance, color, aroma, flavor, consistency, global evaluation and purchase intention. The results showed that the jellies had soluble solids contents (oBrix) ranging between 56-68.17 °Brix, which were sufficient for gel formation. The jellies showed no significant difference (p ≥ 0.05) only for the pH, AT and sucrose parameters. The viscosity of the jellies decreased with increasing temperature. In this study it was noticed that the mixture of the two fruits increased the sensorial acceptance of the evaluated attributes; however, in terms of functionality and technological aspects, the jelly made only with acerola showed greater antioxidant activities and viscosity at higher temperatures, which makes them interesting options for the fruit-derived industry.
关键词：Tropical fruits;Bioactive compounds;Conservation of fruits;Sensory analysis.
