Sensory and microbiological quality of guava jam with added concentrated grape juice
International Journal of Development Research
Sensory and microbiological quality of guava jam with added concentrated grape juice
Received 03rd December, 2019; Received in revised form 21st January, 2020; Accepted 18th February, 2020; Published online 30th March, 2020
Copyright © 2020, Isabela Silva de Oliveira et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The aim of this study was to evaluate the microbiological and sensorial quality of guava jam functionalized by the addition of concentrated grape juice. Two formulations were prepared: guava jam enriched by the addition of concentrated grape juice in the proportion of 30% (w/w) (SF), with sucrose, and guava jam enriched by the addition of concentrated grape with no added sugar (DF), in which sucrose was replaced by a commercial blend of sweeteners. Sensory analysis was performed with 120 untrained panelists using a 9-point Hedonic Scale Test, to evaluate attributes of color, aroma, flavor, texture and overall liking of samples, in addition to a Paired Test and a Purchase Intent Test. Both formulations were microbiologically safe and showed promissory sensory acceptance, although DF had less acceptance than SF, which was the panel's preferred sample. Furthermore, color acceptance was positively correlated with instrumental color intensity, evidencing the importance of this attribute in fruit jam development.
