Optimization and sensorial evaluation of guabiroba jam with prebiotic

Abstract

The objective of this work was to optimize formulations of guabiroba (Campomanesia xanthocarpa) jam by central composite design (CCD), to evaluate the addition of pectin (P), citric acid (CA), and fructo-oligosaccharides (FOS). The responses were pH, titratable acidity, and hardness. The CCD showed that CA and FOS were meaningful for titratable acidity, while P was meaningful for jam hardness. The optimized formulations were F2 (0% FOS, 0.5% P, and 1.5% CA), F6 (15% FOS, 0.5% P, and 1.5% CA), and F9 (7.5% FOS, 1% P, and 1% CA), which were subjected to chemical composition and sensory analyses. No differences were observed between jam samples for ashes, protein, and lipids. Guabiroba jams showed at least 35% of the original bioactive compounds (carotenoids, ascorbic acid, and phenolic compounds) from fruit, even after the thermal processing. Formulation F9 containing 7.5% FOS shows the best taste, overall impression, and purchase intention.