Star fruit (Averrhoa carambola) is an exotic food with high productivity that can be cultivated in tropical and subtropical regions. The chili pepper (Capsicum frutescens) produces capsaicinoids that give the sensation of pungency when consumed. Both fruits have high perishability, requiring industrialization alternatives. Thus, the objective is to elaborate and characterize star fruit jam formulations with different pepper contents, in addition to verifying their acceptance by the consumer. Three samples star fruit jam were formulated: standard, medium and hot spicy with variation in the concentration of chilli pepper being 0.0%, 1.0% and 1.6%, respectively. After filling, they were subjected to physicochemical characteristics of moisture, pH, titratable acidity and soluble solids. For the sensory analysis, a nine-point hedonic scale was used to assess flavor, texture, global acceptance, ranging from 1 "I disliked it very much" to 9 "I liked it very much" and another purchase intention scale, ranging from 1 to 5, with 50 tasters not trained. The jams had good physical-chemical characteristics, acidic pH, in addition to sensory acceptance with an approval rate above 75% of the product.
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