Análise sensorial e avaliação da qualidade microbiológica de geleias de mangaba

• Autor(a) principal: Ferreira, Maytalla Layanny Moura
• Data de Publicação: 2018
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: http://ri.ufs.br/jspui/handle/riufs/8759
• topic: Alimentos; Microbiologia; Mangabeira; Geléia; Hancornia speciosa Gomes; Microbiology

Fruit jelly is a product obtained by cooking fruit, whole or in pieces, pulp or juice, with sugar and water, and concentrated to gelatinous consistency. The mangabeira (Hancornia speciosa Gomes) belongs to the family Apocynacea. Its fruit has a good nutritive value, with a higher protein content than that of most fruit species. Fruit jellies have general characteristics: low water activity, and low hydrogenation potential (pH). Of these factors, the high acidity restricts the deteriorating microbiota, which is limited mainly to molds and yeasts.Microorganisms can pose a health risk because they are responsible for poisoning from contaminated food. In the food industry, sensory analysis is a key element in identifying consumer expectations. Thus, the present work evaluated the acceptability of previously developed mangaba jelly in the institutional project PVG4522-2016; and investigated whether the jelly selected in the project through the sensory analyzes and the jelly produced by the Association of the Harvesters of Mangaba of Indiaroba (Ascamai) meet the microbiological parameters foreseen in specific legislation. The jellies were submitted to microbiological tests for 6 months to investigate the contamination by total and fecal coliforms, salmonella and yeasts. The jellies developed in the project underwent sensorial analysis with 50 tasters with application of test of acceptance through hedonic scale of nine points, in which the attributes of color, appearance, aroma, consistency, flavor, sweetness, overall impression and intention of purchase. Through the sensorial test, the only item that presented differences was the consistency, between the 123 sample compared to the 781. From the sensorial analysis, it was also possible to select the jelly coded as 123 with the formulation 60% of pulp and 40% of sugar. For the intention to buy the three jams presented statistically the same results. All the mangaba jelly samples showed absence of the investigated microorganisms, being thus within the microbiological standards established by the legislation.