Canjiqueira fruit jelly: sensory evaluation and stability during storage

Abstract

This study aimed to evaluate the physical, chemical, microbiological and sensory characteristics of jelly obtained of green (GFJ) and ripe fruits (RFJ) of canjiqueira (Byrsonima cydoniifolia A. Juss), and verify changes during storage. Common-type jellies were made, sensorial characterized and later stored at room temperature (30°C), being analyzed just after processing and every 45 days for 135 days for pH, soluble solids, titratable acidity, color and microbiological parameters (mesophilic bacteria, yeasts and molds, and Salmonella spp.). Sensory analysis shows that RFJ had acceptability index greater than 70%, being a viable alternative to take advantage of the canjiqueira fruits. All scores attributed to ripe fruit jelly were higher (p<0.01) when those from green fruit jelly. The purchase intent test showed that 71% of judges would buy the ripe fruit jelly, thus indicating a good acceptability by consumers. The storage resulted in an increase in pH, titratable acidity and soluble solids values (p<0.05) without compromising the stability of jellies. The color parameters of the jellies L*, b* and H° were increased according to the storage time, and had greater clarity and intensity in RFJ. The microbiological parameters of GFJ and RFJ remained stable during storage, all in agreement with legislation standards.