Optimizing acceptability of mango jam enriched with pectin from cacao husk (Theobroma cacao L.)

Abstract

This experiment was conducted in order to optimize and quantify the acceptability of mango jam enriched with pectin extracted from husk of cacao grown in the department of Sucre, Colombia. The experiment was performed using a two-factor, completely randomized design: pectin concentration (0.2%, 0.4%, 0.6%) and citric acid concentration (0.1%, 0.3%, 0.5%). All experiments were conducted in triplicate for each treatment, for a total of 27 experimental units. Variables such as fresh fruits (65.5%) and sugar (34.0%) were held constant. Data analysis was performed using an analysis of variance while the comparison of means was performed by the Tukey's range test. After 24 hours, a test for measuring product acceptability was conducted among 60 people using a 7-point hedonic scale. The survey yielded an acceptability value (I like moderately) of 6.7 for pectin concentrations of 0.2% and citric acid concentrations of 0.3%.

Mermelada de arándano y frambuesa: evaluación sensorial, nutricional y de aceptabilidad

“…Todas las mermeladas elaboradas, presentaron diferencias significativas en el aroma, en sus distintos tratamientos. Según Torregroza et al [26], el remplazo total de un edulcorante nutritivo afecta en la mermelada modificando sus propiedades organolépticas. Al utilizar completamente la adición de stevia, no se evidenció incremento en el aroma frutal en la mermelada preparada, pero al utilizar la combinación de los 2 edulcorantes (azúcar y stevia), sí aumentó el aroma frutal; sin embargo la utilización de solo azúcar y fruta (T 1 ), produjo que el aroma frutal, se enmascarara con el aroma a caramelo.…”