30B-2 |
Comparison between mango (cv. Keitt) jam with no sugar addition obtained by a continuous process and conventional mango jam processed in open vats |
G. A. P. TOREZAN, Department of Food Technology, University of Campinas, Departamento de Tecnologia de Alimentos - FEA - UNICAMP - CP 6121, Campinas, 13083970, Brazil and N. H. Pezoa-García. Mango is a tropical fruit appreciated worldwide, due to its special flavor and high nutritional value, especially in terms of its vitamins A and C contents. Brazil is a great mango producer, but up to 50% of the production is lost. Thus its industrialization is extremely important for obtaining products like juice, nectar and jams. The purpose of this work was to obtain two types of mango (cv. Keitt) jam: one formulated with no sugar addition, produced by a continuous process, in order to minimize nutritional and organoleptic losses, since the heating is very quick (A); and one containing sugar processed at atmospheric pressure (B). The jams were compared chemically and physically (soluble solids, pH, total titratable acidity, moisture, water activity, reducing and total sugars, vitamin C, syneresis, color, texture by texturometer), and subject to a sensory acceptance test, in terms of odor, flavor, appearance and texture. The results indicated that both formulations presented pH (3.3 for A, 3.4 for B) and acidity (0.9% for A, 0.6% for B) values within the proper ranges for gelification. Jam A presented about twice the vitamin C content (14.5mg/100g) of B (7.6mg/100g), because of its higher fruit soluble solid content (12% in A, 8.6% in B) and because of its faster processing, reducing thermal and oxidative degradation. Acceptance scores varied from "I liked slightly" to "I liked moderately". There were significant differences for flavor (6.38 for A, 7.38 for B) and texture (7.36 for A, 6.18 for B). The better texture value of A can be attributed to its lower value for hardness (44.2g for A and 169.5g for B in the texturometer test), facilitating its spreadability. It was concluded that mango is adequate for the production of conventional or dietetic jam, with good acceptance and feasible industrialization.
Session 30B, Fruit & Vegetable Products: Sensory, Product Development, Fresh-Cut, and Storage
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