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AGT Pereira
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International Journal of Agricultural Policy and Research
ISSN 2350-1561
Vol.3 (11), pp. 396-401, November 2015
Available online at https://www.journalissues.org/IJAPR/
DOI:http://dx.doi.org/10.15739/IJAPR.066
Article 15/ID/JPR079/06/ pages
Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.



Original Research Article

Physicochemical characterization and sensory evaluation of jellies made with guava peels (Psidium guajava L.)

Anirene Galvão Tavares Pereira*1, Patrícia Aparecida Pimenta Pereira1, Soraia Vilela Borges2, Marali Vilela Dias1, Luisa Pereira Figueiredo1 and Wanderson Alexandre Valente1

1Food Engineer from Federal University of Lavras (UFLA), 37200-000, Lavras, MG,Brazil.
2Food Science Department, Federal University of Lavras, Brazil.

*Corresponding Author  Email: anirene_eng.alimentos(at)hotmail.com



date Received: October 4, 2015     date Accepted: November 2, 2015     date Published: November 10, 2015


 Abstract

Guava juice and sweet industrialization, generate a considerable amount of waste and an economically and nutritionally alternative would be to use this waste in jellies production. Therefore, the objective of this work was to produce and evaluate jellies made with guava peels. For guava jams formulation was used a completely randomized design in factorial complete with three replicates at the center point to determine the influence of the following factors: ratio extract/sugar, acid concentration and pectin content. Physical (color), physicochemical (pH, total sugar, water activity, titratable acidity by titration) and sensory characteristics were evaluated in those different formulations. Independent variables significantly influenced the total sugar percentage and total acidity. The formulations produced with higher amounts of extract were better accepted in relation to their sensory attributes (appearance, color, aroma, tasty, texture and global impression). The overall results, taking into account the economic factor (avoiding pectin use), showed optimization of the sensory evaluated parameters with extract/sugar ratio equal 60/40 and 5.5 g/kg of citric acid use, and the others evaluated characteristics remained within specifications for this kind of product.


Key words: fruits, waste, processing


Pereira et al