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Impact of sugar and fruit pulp contents on physico-chemical and sensory parameters of cajá-umbu jelly
- Santos, R. A. R. dos, Silva, M. A. A. P. da, Carnelossi, M. A. G., Leite Neta, M. T. S., Santana, K. L. de, Narain, N.
- Acta horticulturae 2018 no.1198 pp. 217-220
- acidity, firmness, fruit pulp, jellies, pH, sugars, sweetness, total soluble solids
- Three formulations of cajá-umbu jelly with different concentrations of fruit pulp (40, 50 and 60%) were developed and characterized for pH, soluble solids and acidity contents. The jellies were also subjected to affective tests using seven-point just-right scales to evaluate the acidity, sweetness and firmness of the samples, along with the purchase intention. The results showed that the formulation containing 50% of pulp and 50% of sugar presented greater intention to buy, differing statistically from the other formulations in the firmness attribute, according to the analysis by 100 consumers.