QUALIDADE SENSORIAL DE GELÉIA MISTA DE MELANCIA E TAMARINDO

RAFAELLA MARTINS DE ARAUJO FERREIRA; EDNA MARIA MENDES AROUCHA; VILSON ALVES DE GÓIS; DANIELE KARENINE DA SILVA; CLEINIANE MARIA GUERRA DE SOUSA

QUALIDADE SENSORIAL DE GELÉIA MISTA DE MELANCIA E TAMARINDO

2011

RAFAELLA MARTINS DE ARAUJO FERREIRA | EDNA MARIA MENDES AROUCHA | VILSON ALVES DE GÓIS | DANIELE KARENINE DA SILVA | CLEINIANE MARIA GUERRA DE SOUSA

The production of jelly is an alternative to the use of fruits that did not meet the classification standard, helping to reduce post harvest losses of up to 40% of total production. This study aimed to evaluate the sensory quality of jelllies produced mixed with watermelon (Citrullus lanatus Schrad.) and tamarind (Tamarindus indica L.). Six jelly formulations were prepared using pulp from watermelon and tamarind in different proportions: F1 (100% watermelon pulp), F2 (87.5% watermelon pulp and 12.5% tamarind pulp), F3 (75% watermelon pulp and 25% tamarind pulp), F4 (12.5% tamarind pulp and 87.5% water), F5 (25% tamarind pulp and 75% water) and F6 (37.5% tamarind pulp and 62.5% water). All jellies containing pulp and sucrose in the ratio 1: 0.6 and the final soluble solids was 67 ºBrix. The attributes of color, texture, taste and preference of the jellies were evaluated by 50 untrained panelists using a hedonic scale of nine points (ranging from "like extremely" to "dislike extremely"). The worst consistency was found in F4 and the largest concentration of tamarind in jelly impaired color impacting negatively on the product acceptance. The jelly mixed F2 had the best score for taste and preference attributes that jelly F6.

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