%0 Journal Article
%T Production of Dietetic Jam of Umbu-Caja (<i>Spondias</i> sp.): Physical, Physicochemical and Sensorial Evaluations
%A Maria Eug¨ºnia de Oliveira Mamede
%A Leonardo Dib de Carvalho
%A Eliseth de Souza Viana
%A Luciana Alves de Oliveira
%A Walter dos Santos Soares Filho
%A Rog¨¦rio Ritzinger
%J Food and Nutrition Sciences
%P 461-468
%@ 2157-9458
%D 2013
%I Scientific Research Publishing
%R 10.4236/fns.2013.44059
%X <p class=\"MsoNormal\" style=\"text-align:justify;\">
	<span lang=\"EN-US\">The umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is economically explored based on the fruit. The fruit ha</span><span lang=\"EN-US\">s</span><span lang=\"EN-US\"> a high agroindustrial potential, mainly for jam production. The aim of this study was to evaluate through sensorial analysis, two formulations of umbu-caja jams: a dietetic one with xylitol, used as an option for sub</span><span lang=\"EN-US\">stitution of the sugars, and a conventional one. The proportion of 50:50:0.5 (pulp/sugar/pectin or pulp/xylitol/pectin) was used for jam processing. The mixture was concentrated up to reach 65<span style=\"font-family:ËÎÌå;font-size:10.5pt;\">¡ã</span>Brix. The jams were evaluated by 50 non-trained tasters, through a hedonic scale of nine points, whereas the following attributes were used: appearance, color, flavor, aroma and texture. The results of the physical and physicochemical analysis showed that the characteris</span><span lang=\"EN-US\">tics of jams prepared with sucrose are close to the ones made with xylitol, except for the total sugars and the energetic value. The jams had pH values ranging between 2.37 and 2.92; titratable acidity varying between 0.56 and <!--?xml:namespace prefix = st1 /--><st1:chmetcnv w:st=\"on\" unitname=\"g\" sourcevalue=\".78\" hasspace=\"True\" negative=\"False\" numbertype=\"1\" tcsc=\"0\">0.78 g</st1:chmetcnv> citric acid/<st1:chmetcnv w:st=\"on\" unitname=\"g\" sourcevalue=\"100\" hasspace=\"True\" negative=\"False\" numbertype=\"1\" tcsc=\"0\">100 g</st1:chmetcnv> pulp; soluble solids ranging between 60.92</span><span lang=\"EN-US\"><span style=\"font-family:ËÎÌå;font-size:10.5pt;\">¡ã</span></span><span lang=\"EN-US\">and 65.08<span style=\"font-family:ËÎÌå;font-size:10.5pt;\">¡ã</span>Brix, respectively. A tendency for yellow color was noticed by the color analysis.</span><span lang=\"EN-US\"> </span><span lang=\"EN-US\">Jam diet had the highest scores for appearance (7.4</span><span lang=\"EN-US\"> </span><span lang=\"EN-US\">-</span><span lang=\"EN-US\"> </span><span lang=\"EN-US\">7.7). No significant differences (p &gt; 0.05) were obtained to flavor and texture. The fruit of the umbucajazeira showed to be adequate for jam manufature since they had good sensorial acceptance. The use of xylitol was satisfactory for obtaining a product with jam charac</span><span lang=\"EN-US\">teristics similar to the conventional jam, but with lower energetic value.</span><span lang=\"EN-US\"><!--?xml:namespace prefix = o
%K Sensorial Acceptance
%K Jam Production
%K Umbucajazeira
%K Xylitol
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=30022