Year: 2019
Type: article
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.
Language: Portuguese
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W3116578981