Sensory analysis of guava jam added with oats

Abstract

The objective of this work was to elaborate and sensorially analyze guava jams added with oat flour, and calculate the acceptability indexes of the products. So, two guava jams were made, being differentiated by the concentration of oat flour, named: F1 (4% oats) and F2 (8% oats). The sensory analysis was performed with 60 assessors, evaluating the sensorial acceptance of the attributes color, aroma, flavor, consistency and overall impression. With the average rate obtained, the acceptability indexes were calculated, and further the purchase intention was evaluated. From the results obtained of the sensory analysis, there were no significant differences between the scores of the attributes analyzed at the significance level of 5% (p <0.05), calculated through the Tukey test, except for the attribute flavor and purchase intention. In general, the average rate obtained corresponded to the terms “I liked it moderately” and “I liked it a lot” (7.15-8.05) and the acceptability index between the attributes was 79.44 and 89.44% for consistency and flavor, respectively, showing a satisfactory acceptance rate. For purchase intention, the averages of 4.50 and 4.00 were obtained, which correspond to the hedonic terms "certainly would buy the product" and "probably would buy the product", respectively. Guava jams with oat flour has obtained a satisfactory sensory acceptance, especially the formulation with 4% oat flour, with good prospects for market tests, considering that both products stood out with acceptability indexes above 80%.