39B-38

F. C. A. U. MATSUURA and M. I. S. Folegatti. 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 research was to adequate conventional technologies for the processing of jams from fruits of the genus Spondias (umbu - Spondias tuberosa A. Cam. and umbu-caja - Spondias lutea L. x Spondias tuberosa L.) and Annona (soursop - Annona muricata L.), fruits which are native or adapted to the north and northeastern regions of Brazil. The fruits were analysed with respect to their pH (direct measurement using pHmeter), total soluble solids (direct reading using refractometer),total titratable acidity, total and reducing sugars, vitamins A and C and pectin (A.O.A.C., 1995). The formulations for the jams from the different fruits were optimized using sensory consumer tests and response surface methodology. The variables studied were the pulp:sugar ratio, concentration conditions and final soluble solids content. The processing of the jams involved the steps of washing, depulping, finishing, formulation, concentration, filling and cooling. The jams were analysed with respect to pH, total soluble solids content, total and reducing sugars, syneresis (Baidon et al., 1980) and texture (Stable Micro Systems texturometer TA-XT2). The sensory analysis consisted of consumer tests with 30 judges, using a 9 point structured hedonic scale for the evaluation of overall acceptance, flavor, texture, color and appearance and a 5 point structured scale to evaluate buying intention. The order of evaluation of the samples 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. For each product an optimal formulation was defined, with good sensory acceptance. The umbu, umbu-caja and soursop jams presented agreeable sensory characteristics and good potential for commercialization, representing a viable alternative for the use of these fruits.