Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes

Autor(es)

Pelegrine Guimaraes, Daniela Helena ^[1] ; Alves, Gisele Leticia ^[2] ; Ouerido, Amanda Faria ^[3]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Escola Engn Lorena, Dept Engn Ouim, Estr Municipal Campinho S-N, BR-12602810 Lorena, SP - Brazil

^[2] Adolfo Lutz Inst, Sao Paulo, SP - Brazil

^[3] Univ Taubate, Taubate, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: ACTA SCIENTIARUM-TECHNOLOGY; v. 41, JAN-DEC 2019.
• Citações Web of Science: 0

Resumo

The present research studied gelling agent and fruit variety effects on the correlation between the rheological properties and water activity with sensorial parameters of blueberry jam. Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. Rheological parameters were evaluated using texturometer (Texture Analyser, TA- TX2) with 1.0 cm(2) probe, and water activity using water activity meter equipment (Texto 65-PC). Regarding to sensory analysis, the results showed that there was greater preference in conventional jam with `Climax' fruit variety, for all attributes. The Pearson correlation values showed that water activity had positive correlation with color, except for `light' product elaborated with `Climax' variety; texture, flavor and appearance had negative correlation with water activity for `light' samples. About the correlation between the sensory attributes and rheological parameters, the negative value of the Pearson correlation indicate that the texture measures were not correlated with texture sensory attribute, for all samples. (AU)

• Processo FAPESP: 07/59114-4 - Geleia de mirtilo: correlacao da textura e atividade de agua com os parametros sensoriais.
• Beneficiário: Daniela Helena Pelegrine Guimarães
• Modalidade de apoio: Auxílio à Pesquisa - Regular