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Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945

Resumo

SANTOS, Carine Oliveira dos; BISPO, Eliete da Silva; SANTANA, Ligia Regina Radomille de  e  CARVALHO, Rosemary Duarte Sales de. Use of "cocoa honey" (Theobroma cacao L) for diet jelly preparation: an alternative technology. Rev. Bras. Frutic. [online]. 2014, vol.36, n.3, pp.640-648. ISSN 0100-2945.  http://dx.doi.org/10.1590/0100-2945-042/13.

The "cocoa honey" is a local denomination to the clear liquid extracted from the cocoa mass, which cover the seeds, before the cocoa fermentation process. This material is attractive regarding its sensory and technological aspects; however, its use for consumption is still restricted. The purpose of this study was to produce diet jelly using the "cocoa honey" and to carry out the chemical and sensory characterization of the products. For the preparation of the jellies were used the following ingredients: slow metoxilation grade pectin, polidextrose, sorbitol, maltitol, tricalcium phosphate, potassium sorbate and cocoa powder. The diet jellies studied were: F1 (0.0015% thaumatin and 0.005% sucralose); F2 (0.0015% thaumatin and 0.002% acesulfame-k); F3 (0.005% sucralose and 0.002% acesulfame-k). It also was produced a control treatment (40.0% sucrose). The chemical and sensory data were analyzed by ANOVA, Tukey test and Internal Preference Map (MDPREF). The F3 treatment (sucralose and acesulfame-k) was the favorite diet jelly by the consumers, it differed significantly (p<0.05) of F1 (thaumatin and sucralose) and F2 (thaumatin and acesulfame-k) treatments related to color, chocolate odor, sweet taste, acid taste, chocolate flavor and consistency attributes; it also obtained higher purchase intention score. The use of the thaumatin sweetener showed unsuitable, it did not replace the sweetness in the jelly of "cocoa honey". The results indicated the feasibility of technological profit of the "cocoa honey" as raw material in the preparation of diet jelly, which presented good sensory and nutritional characteristics.

Palavras-chave : Cocoa pulp; diet jelly; sensory quality.

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