Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit

• Autor(a) principal: de Souza, Florisvaldo Gama; Instituto Federal de Educação, Ciência e Tecnologia do Tocantins (IFTO)
• Data de Publicação: 2016
• Outros Autores: Barbosa, Fabrizio da Fonseca; Universidade Federal de Pelotas - UFPEL, Rodrigues, Fernando Morais; Instituto Federal de Educação, Ciência e Tecnologia do Tocantins (IFTO) e Universidade Federal Rural do Rio de Janeiro (UFRRJ)
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Journal of Bioenergy and Food Science
• Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/52
• topic: Food science and Technology; Processing, Tamarindus indica, Passiflora edulis; Ciência e Tecnologia de Alimentos; Processamento, Tamarindus indica, Passiflora.

The tamarind is a raw material valued in the world due to its nutritional components that contribute to their healthy characteristics. The purpose of this work was to develop two formulations of tamarind, a jelly without pectin and another with pectin extracted from the albedo of yellow passion fruit (Passiflora edulis), and after the period of 15 days evaluate the physical and chemical quality, microbiological and sensory. The physicochemical characteristics evaluated were pH, titratable total acidity (ATT), total soluble solids (TSS), SST/ATT, moisture and ash. The microbiological analysis consisted in the research of molds and yeasts. Sensory analysis was performed for 60 untrained tasters that evaluated the attributes of color, appearance, consistency, smell and taste in hedonic scale of nine points, and assessed the overall impression, the frequency of consumption, the ratio of consumption, and buy intention. The jelly prepared with pectin addition of passion fruit albedo presented in general all the physicochemical and microbiological characteristics established by law. All jelly formulations showed good sensory acceptance. The intention to purchase revealed that all products have been well accepted by the judges, who said they definitely or probably buy. The highest acceptability rates were to jam without pectin.