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Brazilian Journal of Food Technology

versão On-line ISSN 1981-6723

Resumo

PEREIRA, Gustavo das Graças et al. Scientific note: Sensory evaluation of japanese quince jam with different concentrations of total soluble solids. Braz. J. Food Technol. [online]. 2011, vol.14, n.3, pp.226-231. ISSN 1981-6723.  https://doi.org/10.4260/BJFT2011140300027.

In recent years, Japanese quince (Chaenomeles sinensis Koehne) plants have been widely studied due to their high productivity, resistance to entomosporium and ability to serve as rootstock for other cultivars. In order to facilitate the use of this cultivar for human consumption, the present study aimed to develop and evaluate the acceptance of a Japanese quince jam with different concentrations of total soluble solids. The fruits used in the experiment were harvested at the Experimental Farm of EPAMIG, located in the city of Maria da Fé, MG, Brazil. To obtain the jams, the fruits were processed to obtain a final product with concentrations of 66, 68 and 70 °Brix with respect to the total soluble solids. Acceptance testing was performed by a group of fifty non-trained panellists, who evaluated the appearance, texture, aroma, taste, overall acceptance and purchasing intention of the different treatments. The results showed that the Japanese quince jams were well accepted with respect to all the attributes, and that, in general, the samples with 68 and 70 ºBrix showed greater acceptability and purchasing intention amongst the tasters.

Palavras-chave : Japanese quince; Chaenomeles sinensis Koehne; Total soluble solids; Sensory analysis; Jam.

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