Mixed jabuticaba and apple sweet paste with addition of watermelon albedo

• Autor(a) principal: Soares, Andressa Costa
• Data de Publicação: 2018
• Outros Autores: Silva, Juliana Resende Gonçalves, Cunha, Talita Amaral, Martins, Eliane Maurício Furtado, Martins, Maurilio Lopes, Silva, Maurício Henriques Louzada
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vértices (Campos dos Goitacazes. Online)
• Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/9570
• topic: Mixed sweet paste; Residue; Jabuticaba (Plinia cauliflora); Dulce en masa mixta; Residuos; Jabuticaba (Plinia cauliflora); Doce em massa misto; Resíduo; Jabuticaba (Plinia cauliflora)

This study aimed to elaborate, characterize and evaluate the quality of a jabuticaba and apple sweet paste with addition of watermelon albedo. The paste was made and evaluated in relation to pH, soluble solids, moisture, titratable acidity, crude fiber, ascorbic acid, ashes, color, filamentous fungi, yeasts, and sensorial acceptance during the 90-day storage. The physicochemical and microbiological analyzes are in accordance with the literature and the legislation when comparing the different times of storage. The sensory analysis showed that the paste did not present statistical difference in the periods of 0 day and 90 days of storage with regards to color, flavor, aroma, appearance, consistency and overall liking. However, there was a significant difference in the purchasing intention, in which the sweet stored on day 0 had a higher mean score (4.26). The sweet paste was safe for human consumption and it was well accepted by the tasters. Its production is technologically viable.