Mixed jabuticaba and apple sweet paste with addition of watermelon albedo
DOI:
https://doi.org/10.19180/1809-2667.v20n22018p185-193Keywords:
Mixed sweet paste, Residue, Jabuticaba (Plinia cauliflora)Abstract
This study aimed to elaborate, characterize and evaluate the quality of a jabuticaba and apple sweet paste with addition of watermelon albedo. The paste was made and evaluated in relation to pH, soluble solids, moisture, titratable acidity, crude fiber, ascorbic acid, ashes, color, filamentous fungi, yeasts, and sensorial acceptance during the 90-day storage. The physicochemical and microbiological analyzes are in accordance with the literature and the legislation when comparing the different times of storage. The sensory analysis showed that the paste did not present statistical difference in the periods of 0 day and 90 days of storage with regards to color, flavor, aroma, appearance, consistency and overall liking. However, there was a significant difference in the purchasing intention, in which the sweet stored on day 0 had a higher mean score (4.26). The sweet paste was safe for human consumption and it was well accepted by the tasters. Its production is technologically viable.Downloads
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