Production of Dietetic Jam of Umbu-Caja (Spondias sp.): Physical, Physicochemical and Sensorial Evaluations

Maria Eugênia de Oliveira Mamede, Leonardo Dib de Carvalho, Eliseth de Souza Viana, Luciana Alves de Oliveira, Walter dos Santos Soares Filho, Rogério Ritzinger

Departamento de Análises Bromatológicas, Faculdade de Farmácia, Universidade Federal da Bahia, Salvador, Brazil.
Embrapa Mandioca e Fruticultura Tropical, Rua Embrapa s/n Bairro Chapadinha, Cruz das Almas, Brazil.

DOI: 10.4236/fns.2013.44059                

Abstract

The umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is economically explored based on the fruit. The fruit has a high agroindustrial potential, mainly for jam production. The aim of this study was to evaluate through sensorial analysis, two formulations of umbu-caja jams: a dietetic one with xylitol, used as an option for substitution of the sugars, and a conventional one. The proportion of 50:50:0.5 (pulp/sugar/pectin or pulp/xylitol/pectin) was used for jam processing. The mixture was concentrated up to reach 65°Brix. The jams were evaluated by 50 non-trained tasters, through a hedonic scale of nine points, whereas the following attributes were used: appearance, color, flavor, aroma and texture. The results of the physical and physicochemical analysis showed that the characteristics of jams prepared with sucrose are close to the ones made with xylitol, except for the total sugars and the energetic value. The jams had pH values ranging between 2.37 and 2.92; titratable acidity varying between 0.56 and 0.78 g citric acid/100 g pulp; soluble solids ranging between 60.92°and 65.08°Brix, respectively. A tendency for yellow color was noticed by the color analysis. Jam diet had the highest scores for appearance (7.4 - 7.7). No significant differences (p > 0.05) were obtained to flavor and texture. The fruit of the umbucajazeira showed to be adequate for jam manufature since they had good sensorial acceptance. The use of xylitol was satisfactory for obtaining a product with jam characteristics similar to the conventional jam, but with lower energetic value.

Keywords

Sensorial Acceptance; Jam Production; Umbucajazeira; Xylitol

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	P. C. L. Carvalho, R. Ritzinger, W. S. Soares-Filho, C. A. S. Ledo, “Morphological, Physical and Chemical Charac teristics of Fruits of Umbu-Cajazeira Populations in the State of Bahia,” Revista Brasileira de Fruticultura, Vol. 30, No. 1, 2008, pp. 140-147. doi:10.1590/S0100-29452008000100026
[2]	N. Narain, M. S. Galvao and S. M. Madruga, “Volatile Compounds Captured through Purge and Trap Technique in Cajá-Umbu (Spondias sp.) Fruits during Maturation,” Food Chemistry, Vol. 102, No. 3, 2007, pp. 726-731. doi:10.1016/j.foodchem.2006.06.003
[3]	E. D. P. A. Lima, C. A. A. Lima, M. L. Aldrigue and P. J. S. Gondim, “Physical and Chemical Characterization on the Fruits of Umbu-Cajazeira (Spondias spp.) in Five Ripening Stages, Frozen Pulp and Nectar,” Revista Brasileira de Fruticultura, Vol. 24, No. 2, 2002, pp. 338-343. doi:10.1590/S0100-29452002000200013
[4]	M. I. S. Maciel and I. C. S. Guerra, “Usos e Aplica??es de Spondias: Processamento e Industrializa??o,” In: I. E. Lederman, J. S. Lira Junior and J. F. Silva Junior, Eds., Spondias No Brasil: Umbu, Cajá e Espécies Afins, IPA, Recife, 2008, pp. 167-173.
[5]	Instituto Brasileiro de Frutas. http://www.ibraf.org.br/estatisticas/Export_Processadas/Com-tivo_Exportacoes_Brasileiras_Frutas_Processadas_2008-2007.pdf Accessed 22 February 2010
[6]	A. Abdullah and C. T. Cheng, “Optimization of Reduced Calorie Tropical Mixed Fruits Jam,” Food Quality and Preference, Vol. 12, No. 1, 2001, pp. 63-68. doi:10.1016/j.foodqual.2007.06.010
[7]	A. M. Nachtigall, E. L. Souza, M. B. Malgarim and R. C. Zambiazi, “Blackberry Light Jams,” Boletim do Centro Pesquisa e Processamento de Alimentos, Vol. 22, No. 2, 2004, pp. 337-354.
[8]	A. M. Nachtigall and R. C. Zambiazi, “Hibiscus Jams with Reduced Caloric Content: Sensorial Characteristics,” Bo letim do Centro de Pesquisa e Processamento de Alimentos, Vol. 24, No. 1, 2006, pp. 47-58.
[9]	R. V. Mota, “Chemical Characterization and Acceptability of Blackberry Low Soluble Solids Jams,” Brazilian Journal of Food Technology, Vol. 10, No. 2, 2007, pp. 116-121.
[10]	A. F. R. Silva and R. C. Zambiazi, “Acceptability of Conventional and Light Pineapple Jams Obtained from Agro industrial Residues,” Boletim do Centro de Pesquisa e Processamento de Alimentos, Vol. 26, No. 1, 2008, pp. 1-8.
[11]	L. K. O. Yuyama, L. Pantoja, R. N. Maeda, J. P. L. Aguiar and S. B. Silva, “Development and Acceptability of a Low Calorie Cubiu (Solanum sessiliflorum Dunal) Jam,” Ciên cia e Tecnologia de Alimentos, Vol. 28, No. 4, 2008, pp. 929-934. doi:10.1590/S0101-20612008000400026
[12]	M. T. Barcia, A. L. Medina and R. C. Zambiazi, “Physico-Chemical and Sensory Characteristics of Jambol?o Jams,” Boletim do Centro de Pesquisa e Processamento de Alimentos, Vol. 28, No. 1, 2010, pp. 25-36.
[13]	Agência Nacional de Vigilancia Sanitária, Resolu??o— RDC No. 360, 2003. http://www.anvisa.gov.br/legis/resol/2003/rdc/360_03rdc.htm Accessed 13 march 2010a
[14]	O. R. Fennema, S. Damodaram and K. L. Parkin, “Fennema’s Food Chemistry,” 4th Edition, Artmed, Porto Alegre, 2010.
[15]	S. Chattopadhyay, U. Raychaudhuri and R. Chakraborty, “Artificial Sweeteners—A Review,” Journal of Food Science and Technology, 2011. doi:10.1007/s13197-011-0571-1
[16]	M. Meilgaard, G. V. Civille and B. T. Carr, “Sensory Evaluation Techniques,” 4th Edition, CRC Press, Boca Raton, 2007.
[17]	IAL, “Normas Analíticas do Instituto Adolfo Lutz. Méto dos Químicos e Físicos Para Análise de Alimentos,” 4th Edition, Instituto Adolfo Lutz, Sao Paulo, 2005.
[18]	N. Nelson, “A Photometric Adaptation of the Somogyi Method for the Determination of Glucose,” The Journal of Biological Chemistry, Vol. 153, No. 2, 1944, pp. 375-380.
[19]	M. Somogyi, “A New Reagent for the Determination of Sugar,” The Journal of Biological Chemistry, Vol. 160, No. 1, 1945, pp. 61-68.
[20]	R. Ritzinger, W. S. Soares Filho and M. S. Castellen, “Co lecao de Spondias spp. da Embrapa Mandioca e Fruti cultura Tropical,” In: I. E. Lederman, J. S. Lira Junior and J. F. Silva Junior, Eds., Spondias No Brasil: Umbu, Cajá e Espécies Afins, IPA, Recife, 2008, pp. 86-90.
[21]	E. S. Lago, E. Gomes and R. Silva, “Production of Jam bolan (Syzygium cumini Lamarck) Jelly: Processing, Phy sical-Chemical Properties and Sensory Evaluation,” Ciên cia e Tecnologia de Alimentos, Vol. 26, No. 4, 2006, pp. 847-852. doi:10.1590/S0101-20612006000400021
[22]	E. S. Lago-Vanzela, P. Ramin, M. A. Guez-Umsza, G. V. Samtps, E. Gomes and R. da Silva, “Chemical and Sen sory Characteristics of Pulp and Peel Cajá-Manga (Spon dias cytherea Sonn.) Jelly,” Ciência e Tecnologia de Ali mentos, Vol. 31, No. 2, 2011, pp. 398-405. doi:10.1590/S0101-20612011000200018
[23]	R. V. Mota, “Physico and Chemical Characterisation of Blackberry Jam,” Ciência e Tecnologia de Alimentos, Vol. 26, No. 3, 2006, pp. 539-543. doi:10.1590/S0101-20612006000300009
[24]	M. I. S. Folegatti, F. C. A. U. Matsuura, R. L. Cardoso, S. S. Machado, A. S. Rocha and R. R. Lima, “Industrial Use of Umbu: Jam and Fruit-in-Syrup Processing,” Ciência e Agrotecnologia, Vol. 27, No. 6, 2003, pp. 1308-1314.
[25]	M. I. S. Maciel, E. A. Melo, V. L. A. G. de Lima, W. S. da Silva, C. M. C. Maranh?o and K. A. de Souza, “Sen sory and Physico-Chemical Characterizations of Mixed Mango and Acerola Jam,” Boletim do Centro de Pesquisa e Processamento de Alimentos, Vol. 27, No. 2, 2009, pp. 247-256.
[26]	E. A. Melo, V. L. A. G. Lima and P. P. Nascimento, “Formulations and Evaluations Physicochemical and Sensory Analysis of Jam Were Prepared with a Mix of Surinan Cherry (Eugenia uniflora L.) and Acerola (Malpighia sp.),” Boletim do Centro de Pesquisa e Processamento de Alimentos, Vol. 17, No. 1, 1999, pp. 33-44.
[27]	CODEX, “Codex Standard 296: Standard for Jams,” Jellies and Marmalades, 2009. http://www.codexalimentarius.net
[28]	G. H. Rauch, “Jam Manufacture,” Leonard Hill Books, London, 1965.
[29]	G. G. Granada, R. C. Zambiazi, C. R. B. Mendonca and E. Silva, “Physical, Chemical, Microbiological and Sensory Characterization of Light Jams of Pineapple,” Ciênciae Tecnologia de Alimentos, Vol. 25, No. 4, 2005, pp. 629-635. doi:10.1590/S0101-20612005000400002
[30]	Agência Nacional de Vigilancia Sanitária, Portaria SVS/ MS 27, 1998. http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=97 Accessed 26 march 2010b
[31]	Agência Nacional de Vigilancia Sanitária, Portaria SVS/ MS 29, 1998. http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=17213&word= Accessed 13 march 2010c
[32]	M. L. A. Martins, S. V. Borges, R. Deliza, F. T. Castro and N. B. Cavalcante, “Characteristics of Green and Ripe Umbu Marmalades and Acceptance by Consumers,” Pesquisa Agropecuária Brasileira, Vol. 42, No. 9, 2007, pp. 1329-1333. doi:10.1590/S0100-204X2007000900015
[33]	R. C. B. Godoy, E. L. S. Matos, D. V. Santos, T. S. Amorim, N. Waszczynskyj and M. A. Sousa-Neto, “Study on Physical-Chemical Composition and Acceptance of Marketed Banana Jams by Means of Multivariate Analysis,” Revista do Instituto Adolfo Lutz, Vol. 68, No. 3, 2009, pp. 373-380.
[34]	D. Saha and S. Bhattacharya, “Hydrocolloids as Thickening and Gelling Agents in Food: A Critical Review,” Journal of Food Science and Technology, Vol. 47, No. 6, 2010, pp. 587-597.
[35]	M. S. Lima, E. P. Paiva, S. A. C. Andrade and J. A. Paixao, “Fruit Pectins—A Suitable Tool for Screening Gelling Properties Using Infrared Spectroscopy,” Food Hydrocolloid, Vol. 24, No. 1, 2010, pp. 1-7. doi:10.1016/j.foodhyd.2009.04.002
[36]	D. Dhingra, M. Michael, H. Rajput and R. T. Patil, “Dietary Fibre in Foods: A Review,” Journal of Food Science and Technology, Vol. 49, No. 3, 2012, pp. 255-266.
[37]	S. Singh, S. Jain, S. P. Singh and D. Singh, “Quality Changes in Fruit Jams from Combinations of Different Fruit Pulps,” Journal of Food Processing and Preservation, Vol. 33, No. 1, 2009, pp. 41-57. doi:10.1111/j.1745-4549.2008.00249.x