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Pesquisa Agropecuária Brasileira

Print version ISSN 0100-204XOn-line version ISSN 1678-3921

Abstract

MARTINS, Maria Lúcia Almeida et al. Characteristics of green and ripe umbu marmalades and acceptance by consumers. Pesq. agropec. bras. [online]. 2007, vol.42, n.9, pp.1329-1333. ISSN 0100-204X.  https://doi.org/10.1590/S0100-204X2007000900015.

The objective of this work was to evaluate green and ripe umbu marmalade formulations, in relation to physicochemical and physical characteristics, and regarding Rio de Janeiro consumers' acceptance. Four marmalade formulations were processed for green umbu pulp: F1, 0.3% xanthan gum; F2,  5% glucose syrup and 0.3% xanthan gum; F3, 0.5% modified starch; F4, 5% glucose syrup and 0.5% modified starch; and four formulations for ripe umbu pulp: F1, only pH correction; F2, 0.5% pectin; F3, 0.3% xanthan gum; F4, 5% glucose syrup and 0.5% modified starch. The physicochemical and physical characteristics evaluated were: soluble solids, titrable acidity, pH, reducing and nonreducing sugars, water activity, color, firmness and adhesiveness. Fifty-six consumers evaluated the formulations, using nine-point structured hedonic scale. The formulations F2 presented higher firmness. Consumers gave notes higher than six in the used scale, which indicates the approval of the products.

Keywords : Spondias tuberosa; food additives; sensory analysis; fruit processing; consumer.

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