文章基本信息

标题：Physicochemical and Sensory Characterization of Banana and Araçá-Boi Jam
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作者：Eliseth de Souza Viana ; Jaciene Lopes de Jesus ; Ronielli Cardoso Reis 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2014
卷号：05
期号：08
页码：733-741
DOI：10.4236/fns.2014.58083
语种：English
出版社：Scientific Research Publishing
摘要：This study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and ara?á-boi. Four banana extract (BE) and ara?á-boi (AB) jams were prepared using the following proportions: F1 (70% BE:30% AB), F2 (60% BE:40% AB), F3 (40% BE:60% AB) and F4 (30% BE:70% AB). The jams were analyzed for physicochemical and sensory properties. The sensory acceptance test was performed by 50 panelists who were asked to indicate how much they liked/ disliked the jams based on the following attributes: color, aroma, flavor and texture. The formulations that contained more BE (F1 and F2) showed a lower titratable acidity (TA), higher ratio (SS/TA) and higher total sugar. A global analysis of the internal preference mapping verified that formulations F1 and F2 were preferred for flavor and had good acceptance levels for the other evaluated attributes, which indicated that the consumers favored jams with lower concentrations of AB and higher concentrations of BE. The formulation F1 was considered the most accepted for all attributes evaluated and showed high purchase intent (68%), and was therefore appropriate for industrialization and consumption.
关键词：Musa spp .; Eugenia stipitata ; Acceptance; Preference Mapping; Fruits Processing