Optimization and sensorial evaluation of guabiroba jam with prebiotic

The objective of this work was to optimize formulations of guabiroba (Campomanesia xanthocarpa) jam by central composite design (CCD), to evaluate the addition of pectin (P), citric acid (CA), and fructo-oligosaccharides (FOS). The responses were pH, titratable acidity, and hardness. The CCD showed that CA and FOS were meaningful for titratable acidity, while P was meaningful for jam hardness. The optimized formulations were F2 (0% FOS, 0.5% P, and 1.5% CA), F6 (15% FOS, 0.5% P, and 1.5% CA), and F9 (7.5% FOS, 1% P, and 1% CA), which were subjected to chemical composition and sensory analyses. No differences were observed between jam samples for ashes, protein, and lipids. Guabiroba jams showed at least 35% of the original bioactive compounds (carotenoids, ascorbic acid, and phenolic compounds) from fruit, even after the thermal processing. Formulation F9 containing 7.5% FOS shows the best taste, overall impression, and purchase intention.

Index terms:
Campomanesia xanthocarpa; central composite design; fructo-oligosaccharides; native fruit

Authorship

Eduardo Leonarski

Universidade Federal da Fronteira Sul, Campus Laranjeiras do Sul, Engenharia de Alimentos, CEP 85301-970 Laranjeiras do Sul, PR, Brazil. E-mail: eduardoleonarski@gmail.com, naiarareis.nobre@gmail.com, larissabertan@gmail.com, vania_vzp@hotmail.comUniversidade Federal da Fronteira SulBrazilLaranjeiras do Sul, PR, Brazil Universidade Federal da Fronteira Sul, Campus Laranjeiras do Sul, Engenharia de Alimentos, CEP 85301-970 Laranjeiras do Sul, PR, Brazil. E-mail: eduardoleonarski@gmail.com, naiarareis.nobre@gmail.com, larissabertan@gmail.com, vania_vzp@hotmail.com

https://orcid.org/0000-0001-6392-8322

Naiara Nobre dos Reis

https://orcid.org/0000-0003-0663-8868

Larissa Canhadas Bertan

https://orcid.org/0000-0003-1072-5171

Vânia Zanella Pinto ^**Corresponding author: vania_vzp@hotmail.com

https://orcid.org/0000-0002-7081-5446

*Corresponding author: vania_vzp@hotmail.com

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables | Formulas

Figures (3)
Tables (5)
Formulas (7)

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Figure 1.
pH response surfaces of guabiroba (Campomanesia xanthocarpa) jams: A, as a function of fructo-oligosaccharides (FOS) and citric acid concentrations, setting pectin (1%); B, as a function of pectin and citric acid concentration, setting FOS (7.5%).

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Figure 2.
Titratable acidity response surface of guabiroba (Campomanesia xanthocarpa) jams: A, as a function of fructo-oligosaccharides (FOS) and citric acid concentration, setting pectin (1%); B, as a function pectin and citric acid concentration, setting FOS (7.5%).

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Figure 3.
Hardness-response surface of guabiroba (Campomanesia xanthocarpa) jams: A, as a function of fructo-oligosaccharides (FOS) and pectin concentration, setting citric acid (1%); B, as a function of pectin and citric acid concentration, setting FOS (7.5%).

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Table 1.
Concentration of sucrose/fructo-oligosaccharides (S/FOS), pectin, and citric acid used to produce guabiroba (Campomanesia xanthocarpa) jams.

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Table 2.
Central composite rotational design 2³ factorial, with coded and real values of independent variables sucrose/fructo-oligosaccharides (S/FOS), pectin (P), and citric acid (CA).

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Table 3.
Physicochemical characteristics of guabiroba (Campomanesia xanthocarpa) jam, in the experimental formulations F2, F6, and F9⁽¹⁾.

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Table 4.
Total carotenoids, ascorbic acid, and phenolic compounds from guabiroba (Campomanesia xanthocarpa) fruit pulp and jams, in the experimental formulations F2, F6, and F9⁽¹⁾.

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Table 5.
Sensory attributes from the experimental runs F2, F6, and F9 guabiroba (Campomanesia xanthocarpa) jams, in the experimental formulations F2, F6, and F9⁽¹⁾.

(1)

(2)

(3)

(5)

(6)

Figure 1. pH response surfaces of guabiroba (Campomanesia xanthocarpa) jams: A, as a function of fructo-oligosaccharides (FOS) and citric acid concentrations, setting pectin (1%); B, as a function of pectin and citric acid concentration, setting FOS (7.5%).

Figure 2. Titratable acidity response surface of guabiroba (Campomanesia xanthocarpa) jams: A, as a function of fructo-oligosaccharides (FOS) and citric acid concentration, setting pectin (1%); B, as a function pectin and citric acid concentration, setting FOS (7.5%).

Figure 3. Hardness-response surface of guabiroba (Campomanesia xanthocarpa) jams: A, as a function of fructo-oligosaccharides (FOS) and pectin concentration, setting citric acid (1%); B, as a function of pectin and citric acid concentration, setting FOS (7.5%).

Table 1. Concentration of sucrose/fructo-oligosaccharides (S/FOS), pectin, and citric acid used to produce guabiroba (Campomanesia xanthocarpa) jams.

Independent variable	Level
Independent variable	-1	0	1
S/FOS (%)	50/0	42.5/7.5	35/15
Citric acid (%)	0.5	1.0	1.5
Pectin (%)	0.5	1.0	1.5

Table 2. Central composite rotational design 2³ factorial, with coded and real values of independent variables sucrose/fructo-oligosaccharides (S/FOS), pectin (P), and citric acid (CA).

Run	Coded			Real (%)
Run	X₁	X₂	X₃	FOS	P	CA
F1	-1	-1	-1	50/0	0.5	0.5
F2	-1	-1	+1	50/0	0.5	1.5
F3	-1	+1	-1	50/0	1.5	0.5
F4	-1	+1	+1	50/0	1.5	1.5
F5	+1	-1	-1	35/15	0.5	0.5
F6	+1	-1	+1	35/15	0.5	1.5
F7	+1	+1	-1	35/15	1.5	0.5
F8	+1	+1	+1	35/15	1.5	1.5
F9	0	0	0	42.5/7.5	1.0	1.0
F10	0	0	0	42.5/7.5	1.0	1.0
F11	0	0	0	42.5/7.5	1.0	1.0

Table 3. Physicochemical characteristics of guabiroba (Campomanesia xanthocarpa) jam, in the experimental formulations F2, F6, and F9⁽¹⁾.

Trait	Formulation⁽²⁾
Trait	F2	F6	F9
Water activity	0.83±0.00a	0.84±0.00a	0.86±0.01a
pH	2.84±0.01b	2.84±0.01b	3.24±0.00a
Titratable acidity (g 100^-1 g)	2.07±0.03a	2.06±0.02a	1.45±0.01b
Soluble solids (ºBrix)	66.3±0.50a	67.4±0.16a	65.2±0.48a
Lightness (L*)	30.7±1.15a	32.8±0.42a	33.5±0.48a
Croma (c*)	16.1±0.51a	18.9±1.31a	19.7±0.47a
Hue angle (°)	62.7±0.56b	61.7±1.40b	66.9±0.49a
Moisture (%)	31.1±1.39b	32.71±0.14b	36.12±0.21a
Ashes (%)	0.45±0.06a	0.43±0.09a	0.35±0.11a
Protein (%)	0.72±0.03a	0.65±0.01b	0.59±0.01b
Lipids (%)	0.58±0.10a	0.57±0.05a	0.56±0.09a
Total carbohydrates (%)	67.15±1.37a	65.64±0.25a	62.38±0.19b
SRG (%)	26.68±0.40b	30.80±0.99a	27.73±0.60b

⁽¹⁾
Means followed by equal letters do not differ, by the Tukey’s test, at 5% probability. ⁽²⁾F2, 0% FOS, 1.5% citric acid, and 0.5% pectin; F6, 15% FOS, 1.5% citric acid, and 0.5% pectin; and F9, 7.5% FOS, 1.0% citric acid, and 1.0% pectin. SRG, reducing sugars in glucose.

Table 4. Total carotenoids, ascorbic acid, and phenolic compounds from guabiroba (Campomanesia xanthocarpa) fruit pulp and jams, in the experimental formulations F2, F6, and F9⁽¹⁾.

Component	Guabiroba pulp	Formulation⁽²⁾
Component	Guabiroba pulp	F2	F6	F9
Total carotenoids (μg β-carotene g^-1)	116.55±1.33a	47.93±2.33bc	51.31±2.61b	43.76±1.90c
Ascorbic acid (mg ascorbic acid 100g^-1)	565.73±7.80a	203.97±10b	212.65±12b	200.37±5.49b
Total phenolic compound (mg GAE 100g^-1)⁽¹⁾	752.3±1.92a	506.45±4.57b	511.96±2.1b	466.76±3.95c

⁽¹⁾
Means followed by equal letters do not differ, by the Tukey’s test, at 5% probability. ⁽²⁾F2, 0% FOS, 1.5% citric acid, and 0.5% pectin; F6, 15% FOS, 1.5% citric acid, and 0.5% pectin; and F9, 7.5% FOS, 1.0% citric acid, and 1.0% pectin. GAE, gallic acid equivalent.

Table 5. Sensory attributes from the experimental runs F2, F6, and F9 guabiroba (Campomanesia xanthocarpa) jams, in the experimental formulations F2, F6, and F9⁽¹⁾.

Formulation⁽²⁾	Color	Flavor	Texture	Aroma	Overall impression	Purchase intention
F2	7.38±1.29a	6.29±1.88b	7.24±1.29a	6.83±1.59a	6.93±1.61ab	3.35±1.12b
F6	7.36±1.30a	5.93±2.06b	6.91±1.47a	6.89±1.63a	6.48±1.91b	2.90±1.22c
F9	7.34±1.28a	7.10±1.62a	7.18±1.42a	7.00±1.50a	7.20±1.42a	3.69±1.07a

⁽¹⁾
Means followed by equal letters do not differ, by the Tukey’s test, at 5% probability. ⁽²⁾F2, 0% FOS, 1.5% citric acid, and 0.5% pectin; F6, 15% FOS, 1.5% citric acid, and 0.5% pectin; and F9, 7.5% FOS, 1.0% citric acid, and 1.0% pectin.

Y = x_{1} A; x_{2} B + x_{3} C; x_{12} A B + x_{13} B C \dots; x_{n} + ε,

(1)

p H = 3.7175 + 0.0369 \times F O S - 0.0024 \times F O S^{2} - 0.5933 \times C A - 0.0017 \times 1 \times F O S + 0.0009 \times F O S \times C A + 0.0550 \times 1 \times C A

(2)

p H = 3.7175 - 0.0733 \times P - 0.5933 \times C A - 0.0017 \times 7.5 \times P + 0.0009 \times 7.5 \times C A + 0.0550 \times P \times C A

(3)

T A = 0.1878 + 0.0084 \times F O S + 0.0002 \times F O S^{2} + 1.3073 \times C A - 0.0052 \times F O S \times C A - 0.0034 \times 1 \times F O S - 0.2192 \times 1 \times C A

T A = 0.1878 + 1.307 \times C A + 0.2318 \times P - 0.0052 \times 7.5 \times C A - 0.0033 \times 7.5 \times P - 0.2192 \times C A \times P

(5)

Hardness = - 34.8986 - 0.3539 \times F O S + 0.1586 \times F O S^{2} + 79.2085 \times P - 0.0973 \times F O S \times P - 1.2483 \times 1 \times F O S - 29.6025 \times 1 \times P

(6)

Hardness = - 34.8986 + 79.2085 \times P + 25.4620 \times C A - 0.0973 \times 7.5 \times P - 1.2483 \times 7.5 \times C A - 29.6025 \times P \times C A

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Optimization and sensorial evaluation of guabiroba jam with prebiotic

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[1] *Corresponding author: vania_vzp@hotmail.com