Geléia de gabiroba: avaliação da aceitabilidade e características físicas e químicas
Carregando...
Data
2008-06
Título da Revista
ISSN da Revista
Título de Volume
Editor
João Batista Duarte
Resumo
Gabiroba is a native fruit from the Brazilian Cerrado,
characterized by a high productivity rate and good acceptance
by the local population. The objective of this experiment was to
evaluate the physical and chemical characteristics of the gabiroba
jelly, with positive results in sensory data, during 180 days of
storage. The jellies were formulated with the following ratios of
gabiroba pulp: sugar 50 : 50, minimum 65% of soluble solids,
0.5% of pectin and increasing proportions of citric acid (0 to
1.5%). The jellies with acceptable sensory attributes and higher
purchase intention level were stored at room temperature and
monthly evaluated, until 180 days of storage, for physical and
chemical characteristics (moisture, pH, titrable acidity and soluble
solids). The jellies containing 1.0 and 1.5% of citric acid were
considered acceptable (scores higher or equal to 6.0), concerning
the sensory characteristics of flavor, aroma, texture (global
acceptance), and appearance. The proportions of soluble solids
and titrable acidity increased and the pH decreased, according to
the storage time. Gabiroba jellies with adequate chemical
characteristics and acceptable sensory attributes may be prepared
with 0.5% of pectin and addition of 1.0% and 1.5% of citric acid.
Descrição
Palavras-chave
Gabiroba, Geléia, Análise sensorial, Análises físico-químicas, Jelly, Sensory analysis, Physicochemical analysis
Citação
FREITAS, Jullyana Borges de; CÂNDIDO, Thalita Lin Netto; SILVA, Mara Reis. Geléia de gabiroba: avaliação da aceitabilidade e características físicas e químicas. Pesquisa Agropecuária Tropical, Goiânia, v. 38, n. 2, p. 87-94, abr./jun. 2007. Disponível em: <https://www.revistas.ufg.br/pat/article/view/4172/3666>.