39B-39

S. S. Machado¹, M. I. S. Folegatti², R. L. Cardoso¹, and F. C. A. U. MATSUURA². (1) Agriculture College, Federal University of Bahia, Rua Embrapa s/n, CP 007 Cruz das Almas-BA, 44380-000, Brazil, (2) Food Science and Technology, Embrapa Cassava and Fruit Crops, Rua Embrapa s/n, CP 007 Cruz das Almas-BA, 44380-000, Brazil

The objective of this study was to develop a preserve made from the rind of yellow passion fruit (Passiflora edulis f. flavicarpa Deg.), optimizing the formulation using sensory consumer tests and response surface methodology. Eleven formulations were prepared with varying levels of sugar and passion fruit juice added to the syrup according to a 2² factorial design with central and axial points (central compound design). To process the preserves, the fruits were selected, washed, peeled manually, cut, treated with a 10% saline solution, cooked at 80°C for 7 minutes, filled into 0.5L glass jars (syrup plus juice and acid), passed through a steam tunnel (85°C), sterilized for 20 minutes in boiling water, cooled in running water and stored. The rind and juice used showed respectively 3.4 and 12.0°Brix, 0.20 and 4.56% acid and pH 4.32 and 3.17. Twenty two consumers evaluated how much they liked each formulation using a structured 9 point hedonic scale (1=disliked extremely and 9=liked extremely) and buying intention using a 5 point structured scale (1=certainly not buy and 5=certainly buy). The order of evaluation was completely balanced for each judge. The acceptance means were submitted to a regression analysis, initially calculating a quadratic polynomial equation and then testing the lack of fit and significance of each parameter. A predictive model was adjusted considering only those parameters with p<0.05 and a response surface drawn. An ideal formulation for the product was obtained, presenting good sensory acceptance and buying intention. Based on these results it was concluded that this product presented agreeable sensory characteristics and good potential for commercialization.