SENSORIAL CHARACTERIZATION OF PASSION FRUIT CREAMY JAM WITH HONEY Apis mellifera

Authors

  • Edsania Princelânia Xavier Nézio Instituto Federal da Paraíba
  • Jannine da Silva Fernandes Universidade Federal de Campina Grande
  • Naiara Menezes Bezerra Instituto Federal da Paraíba
  • Vanderlice Francisca de Sousa Instituto Federal da Paraíba
  • Grazielly Mirelly Sarmento Alves da Nobre Instituto Federal da Paraíba
  • Juliana Maria Guedes de Oliveira Instituto Federal da Paraíba

Keywords:

Hedonic scale, Sucrose, Replacement, Dessert

Abstract

Passion fruit (Passiflora edulis) is a fruit of great social importance used to prepare a variety of sweetened products. Honey is a sweet liquid that is “manufactured” by different species of honeybees, such as Apis mellifera, from the nectar of flowers. The creamy jam is made by the mix of the fruit pulp and sugar under heating. Thus, the objective of this study was to evaluate the sensory acceptance of creamy passion fruit jam made with the addition of honey (Apis mellifera) as a sucrose/sugar replacer. Four formulations were elaborated: D0 (100% sucrose); D25 (25% honey, 75% sucrose); D50 (50% honey, 50% sucrose); and D100 (100% honey). The passion fruit jams were produced in the Fruits and Vegetable Processing Technology Laboratory IFPB- Campus Sousa. Fifty untrained assessors, including students, professors and staffs of the institution, participated in the assessment. For the test was used a form with the hedonic scale of nine points. The points ranged from (1 - i liked it very much to 9 - i liked it very much). For this type of product, the following attributes were evaluated: appearance, viscosity, color, aroma, flavor and overall impression. The D25 and D50 products presented greater acceptance for flavor and overall impression attributes (P 0.05). Therefore, the substitution of sucrose/sugar by honey in creamy jams denotes modifications of the flavor. New tests and formulations can be performed to improve the flavor attribute, this do not imply the addition of lower content of honey.

Published

2019-10-30

How to Cite

Nézio, E. P. X., Fernandes, J. da S., Bezerra, N. M., Sousa, V. F. de, Nobre, G. M. S. A. da, & Oliveira, J. M. G. de. (2019). SENSORIAL CHARACTERIZATION OF PASSION FRUIT CREAMY JAM WITH HONEY Apis mellifera. Caderno Verde De Agroecologia E Desenvolvimento Sustentável, 9(1), 08. Retrieved from https://gvaa.com.br/revista/index.php/CVADS/article/view/6872

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