Avaliação sensorial de geleia de marmelo ‘Japonês’ em diferentes concentrações de sólidos solúveis totais

• Autor(a) principal: Pereira, Gustavo das Graças
• Data de Publicação: 2011
• Outros Autores: Alvarenga, Angelo Alberico, Abrahão, Enilson, Pinheiro, Ana Carla Marques, Oliveira, Adelson Francisco de, Pio, Rafael
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/4485
• topic: Marmelo ‘Japonês’; Chaenomeles sinensis Koehne; Sólidos solúveis totais; Análise sensorial; Geleia; Japanese quince; Total soluble solids; Sensory analysis; Jam

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.