Produção de doce de abóbora de pescoço e maracujá: análise físico-química, microbiológica e avaliação sensorial

Abstract

This study aimed to develop a marmalade made of pumpkin and passion fruit. The preparation of formulations followed the standard procedure for the preparation of jam following good manufacturing practices and standard of identity and quality for this product. Five (5) formulations (treatments) were performed: T1: 5% albedo, 5% passion fruit pulp, 40% pumpkin pulp and 50% crystal sugar; T2: 20% albedo, 5% passion fruit pulp, 25% pumpkin pulp and 50% crystal sugar; T3: 5% albedo, 20% passion fruit pulp, 25% pumpkin pulp and 50% crystal sugar; T4: 20% albedo, 20% passion fruit pulp, 10% pumpkin pulp and 50% crystal sugar and T5: 12,5% albedo, 12,5% passion fruit pulp, 25% pumpkin pulp and 50% crystal sugar; where the variables studied were the concentration of pumpkin pulp, albedo (peel) and passion fruit pulp. The sugar concentration was not changed so the product could be characterized as marmalade. The statistical design was completely randomized with three replicates per formulation. Microbiological and physico-chemical analyzes were carried out to verify if the product is in accordance to the current legislation and sensory analysis. Sensory analysis was performed with 120 untrained men and women aged between 18 and 65 years and nondiabetics, the method used was the test hedonic scale, applied to the attributes color, aroma, flavor, texture and global impression. Data were compared by analysis of variance and Tukey's test at 5% probability. With the results obtained in the five analysis it was verified that it is possible to develop a product pumpkin and passion fruit, thereby decreasing the impact caused by the disposal of the albedo of the passion fruit pulp by manufacturing industry, and buy the elimination of fresh fruit in market places because presenting undesirable appearance to the consumers. It was verified through that the treatment that showed the best results on the physicochemical and microbiological analyzes and obtained a greater acceptance of panelists was the treatment 3 (T3: 5% albedo, 20% passion fruit pulp, 25% pumpkin pulp and 50% crystal sugar), so if the product would be launched in the market, this could be a product well accepted by the consumers.