Process optimization for elaboration of cajá-umbu (Spondias spp.) fruit jelly: The effect of pulp and pectin contents on sensory attributes and volatile constituents
2021
(Narendra),
The cajá-umbu (Spondias spp.) is a tropical fruit native to northeastern Brazil and it is highly valued due to its aroma, exotic flavor and nutritional quality. Due to the economic potential of this fruit, this work aimed to optimize the processing conditions of cajá-umbu jellies. Nine formulations of cajá-umbu jellies were made, using a complete factorial design, in which the pectin concentration (0.2, 0.4 and 0.6%) and the pulp:sugar ratio (40:60, 50:50 and 60:40%) were varied. The sensory profile of the nine jellies was evaluated based on the Quantitative Descriptive Analysis (QDA). The volatile compounds present in the pulp and jellies were extracted by Solid Phase Micro Extraction (SPME) and analyzed by GC-MS. The results indicate that the variation of the pectin contents, did not present significant effect (p ≥ 0.05) on the sensory attributes of the jellies. However, the increase in pulp content in jellies from 40% to 60% resulted in an increase in the sour taste of jellies, concomitant with the suppression of the perception of fresh fruits flavor in the products. Terpenes was the class of major compounds identified both in the pulp and in the cajá-umbu jelly, however, being in greater abundance in the pulp compared to the jelly.
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