Physico-chemical and sensory evaluation of Feijoa’s jelly (Acca sellowiana)

Published 2017-12-07

Authors

  • Karine Louise dos Santos
    Engenheira Agrônoma, Dra. em Ciências (Área de concentração em Recursos Genéticos Vegetais)., Programa de Pós-Graduação em Ecossistemas Agrícolas e Naturais, UFSC/Centro de Curitibanos, C.P. 101, 89520-000 Curitibanos, SC, fone (48)37214172, e-mail: karine.santos@ufsc.br
  • Dilma Budziak
    Química, Dra. em Química Analítica, UFSC/Centro de Curitibanos, C.P. 101, 89520-000 Curitibanos, SC, fone (48)37214172, e-mail: dilma.budziak@ufsc.br
  • Gustavo Eduardo Pereira
    Engenheiro Agrônomo. Mestre em Ciência do Solo, CAV/UDESC, Av. Luiz de Camões, 2090 - Conta Dinheiro, 88.520-000 Lages, SC e-mail: gustavopereira5000@gmail.com
  • Beatriz Mendes Borda
    Doutora em Química. UFSC/Centro de Ciências da Saúde, 88040-970 Florianópolis, SC, e-mail: beatriz.mendes@ufsc.br
  • Elenice Bernardina Coelho de Almeida
    Pedagoga, Especialista em Desenvolvimento Rural Sustentável. Epagri/Cetrejo, Rod. SC 114, Km 70, S/N, 88600-000 São Joaquim, SC, fone (49) 32338440, e-mail: elenice@epagri.sc.gov.br

Abstract

Southern Brazil has native species with high use potential, including feijoa (Acca sellowiana). In order to stimulate fruit processing, this study aimed to prepare, characterize and verify the acceptability of five different formulations of jelly made from feijoa fruits. Jellies were analyzed by sensory and physicochemical characteristics. Sensorial analyses were carried out by 15 consumers who evaluated the following attributes: appearance, aroma, texture, flavor and overall aspects. As a result of physico-chemical characterization, acidity ranged from 0.65 to 1.70%, moisture from 14.76 to 34.08% and total sugar content from 53.8 to 69.1% It was concluded that most of the formulations allowed the maintenance of the aroma and flavor of the fruit, allowing the obtaining of jellies with good acceptance.

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Keywords

  • Feijoa sellowiana
  • native fruit
  • biodiversity.