This study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and ara?á-boi. Four banana extract (BE) and ara?á-boi (AB) jams were prepared using the following proportions: F1 (70% BE:30% AB), F2 (60% BE:40% AB), F3 (40% BE:60% AB) and F4 (30% BE:70% AB). The jams were analyzed for physicochemical and sensory properties. The sensory acceptance test was performed by 50 panelists who were asked to indicate how much they liked/ disliked the jams based on the following attributes: color, aroma, flavor and texture. The formulations that contained more BE (F1 and F2) showed a lower titratable acidity (TA), higher ratio (SS/TA) and higher total sugar. A global analysis of the internal preference mapping verified that formulations F1 and F2 were preferred for flavor and had good acceptance levels for the other evaluated attributes, which indicated that the consumers favored jams with lower concentrations of AB and higher concentrations of BE. The formulation F1 was considered the most accepted for all attributes evaluated and showed high purchase intent (68%), and was therefore appropriate for industrialization and consumption.
Banana (Musa spp.) is one of the most consumed fruits around the world (28 kg/habitant/year), ranking second place among tropical fruits for the volume of production (7.4 million tons in 2010) only behind orange (18.1 million tons in 2010) [
Araçá-boi (AB; Eugenia stipitata McVaugh) is a fruit native of western Amazon and the Guianas, and it is adapted to subtropical and tropical climates. In Brazil, AB is found in the Amazon region, Mato Grosso and Bahia State, but it has not been commercially explored. The fruit is a globe-shaped berry with a thin shell of canary yellow color when ripe, and it weighs between 30 and 800 g. The AB pulp is juicy with a pale yellow color, and it is not fibrous. Due to its high acidity, AB is not consumed fresh, but it has a great potential to be used in formulating juices, ice creams, jams and nectars, especially when combined with low acidity fruits [
The development of new products with high proportions of fruit in their formulations and good functional and nutritional properties contributes to the diversification of the market possibilities, especially if they are attractive, practical and have a long shelf life [
Mixed jams associate the characteristics of two or more fruits, allowing the achievement of a product with higher nutritional value and pleasant sensory properties and thereby adding value and creating the possibility of conquering a larger space in the consumer market. Some research has been made in this direction. Viana et al. [
The success of a food in the market depends on its performance with consumers. In the process of developing new products, evaluating its acceptance and/or preference becomes indispensable, and the most used sensory tests to obtain information on acceptance of a new product are affective preference tests [
Therefore, the present study aimed to develop different formulations of mixed jams of banana and AB to obtain a product with a high sensory acceptance.
Bananas of the “Prata” type in ripeness stage 6 were bought from local markets, and ripe AB fruits were produced at the Ouro Verde Farm in the Vila Brasil district of the county of Una, BA, Brazil.
The fruits were washed and sanitized in a solution of sodium hypochlorite with 50 mg·L−1 active chlorine for 15 minutes.
In preliminary tests, whole banana pulp did not result in a product with the characteristics of jam.
Thus, a methodology was developed to use these fruits for producing jams. The bananas were peeled, cut in slices and cooked in water for 30 minutes (1 L of water for each kg of sliced banana) to obtain a banana extract (BE), which was used in the product’s formula. The AB pulp was obtained using a semi-industrial depulper.
The jams were produced using different proportions of BE and AB as well as added sucrose in a 60:40 ratio (pulp:sucrose) and pectin GENU 105 of the trademark CP Kelco (high metoxilation content) in a 0.5% concentration (m/m). Four formulations were developed as follows: F1 (70% BE:30% AB), F2 (60% BE:40% AB), F3 (40% BE:60% AB) and F4 (30% BE:70% AB).
The pulp was mixed with sucrose (75% of total), and the pectin was added at the end of the process when the soluble solids achieved 63 °Brix to avoid its degradation.
The BE, AB pulp and jams were analyzed for soluble solids (SS; in °Brix), pH, titratable acidity (TA; in % of malic acid), ratio (SS/TA), ash (%) and moisture (%) according to IAL [
The reducing and total sugars were determined by spectrophotometry according to IAL [
The L*, a* and b* color parameters (luminosity, intensity of green/red and intensity of blue/yellow, respectively) were determined using a Minolta® CR400 colorimeter and the CIELAB color scale [
The sensory acceptance test was performed in individual cabins under white light by 50 panelists. The samples, which were coded with random three-digit numbers, were presented to panelists with salted biscuits at room temperature. The panelists washed their mouths with water intermittently to evaluate samples. The panelists were asked to indicate how much they liked/disliked the jams based on the following attributes: color, aroma, flavor and texture, according to a 7-point hedonic scale with the terms “disliked very much” (1) and “liked very much” (7) in the extremes of the scale [
Preference ranking test was also conducted. A score of 1 was attributed to the “most preferred” jam, and a score of 4 was attributed to the “least preferred” jam.
To evaluate the consumer attitude in a hypothetical product purchase situation, a 5-point purchase intention scale was used, and the extremes were “certainly would not buy” and “certainly would buy”.
The experiment was conducted in a completely randomized design with three repetitions.
The physicochemical analysis data underwent a variance analysis (ANOVA) and contrast between means by Tukey’s test at 5% probability.
The acceptance test data underwent a variance analysis (ANOVA), contrast between means by Tukey’s test at 5% probability, frequency analysis, principal component analysis (PCA) to obtain the internal preference mapping and cluster analysis.
The frequency analysis of the hedonic scores was performed according to the following acceptance ranges: rejection, scores 1 - 3 indicate that consumers disliked the sample; and acceptance, scores 4 - 7 indicate that consumers liked the sample.
A cluster analysis of the different jam formulations was performed using the acceptance data independently of the sensory attributes using a similarity coefficient and the unweighted pair-group method with arithmetical average (UPGMA). The analyses were conducted using Statistica 7.0 software [
Preference ranking data were analyzed by the Friedman test using the data from Newell and MacFarlane [
The AB pulp presented low SS content (4.59 °Brix) and pH (2.51). Such values are close to those reported by Rogez et al. [
The SS content of the formulations varied between 63.00 (F3) and 68.83 °Brix (F4) in accordance with the results obtained by Viana et al. [
The TA of the different formulations ranged from 1.07% (F1) to 1.94% (F4), which was within the predetermined acidity range for fruit jams [
. Physicochemical characteristics of the pulps and jams made with banana extract (BE) and araçá-boi (AB). Means of three repetitions(2)
Parameters evaluated | Pulps | Jam Formulations(1) | |||||
---|---|---|---|---|---|---|---|
BE | AB | F1 | F2 | F3 | F4 | ||
pH | 4.59 ± 0.02 | 2.51 ± 0.11 | 3.41a | 3.31a | 3.16b | 3.08b | |
SS (ºBrix) | 11.17 ± 0.29 | 4.58 ± 0.14 | 68.16a | 65.58b | 63.00c | 68.83a | |
Titratable acidity (TA) (malic acid %) | 0.19 ± 0.01 | 3.02 ± 0.02 | 1.07c | 1.11c | 1.60b | 1.94a | |
Ratio (SS/TA) | 58.78 ± 0.02 | 1.52 ± 0.01 | 63.90a | 59.21b | 39.59c | 35.34d | |
Moisture (%) | - | - | 25.93c | 27.96b | 31.05a | 24.66c | |
Total sugar (%) | - | - | 60.86a | 55.54ab | 50.71b | 51.90b | |
Reduced sugars (%) | - | - | 39.02c | 42.81bc | 44.05b | 50.89a | |
Ash | - | - | 0.32a | 0.27b | 0.26bc | 0.24c | |
L* | - | - | 17.90b | 18.27b | 20.94a | 21.08a | |
a* | - | - | 1.59c | 1.68c | 4.31a | 2.34b | |
b* | - | - | 4.95d | 6.92c | 11.23a | 9.43b | |
(1)Jam formulations evaluated. F1 = 70% BE:30% AB; F2 = 60% BE:40% AB; F3 = 40% BE:60% AB; F4 = 30% BE:70% AB. (2)Different letters within the lines indicate significant difference (p ≤ 0.05).
to the higher content of AB used in these formulations. Viana et al. [
The ratio (SS/TA) was higher for the F1 (63.90) and F2 (59.21) formulations because these formulations had lower acidity. The ratio is a quality index related to the sweetness of the product. Thus, higher ratio values indicate that the product presents a more pronounced sweetness, which directly affects consumer acceptance.
The moisture content ranged from 24.66% (F4) to 31.05% (F3), which were similar values to those observed by Viana et al. [
The sugar contents ranged from 50.71 (F3) to 60.86% (F1) for total sugars and from 39.02 (F1) to 50.89% (F4) for reducing sugars. Formulation F4 presented the highest reducing sugars content, which was significantly different (p ≤ 0.05) from the other reducing sugar contents. This result may be caused by the high acidity of this formulation (1.94%), which favored the inversion of the sucrose during the production of the jam. The same result was observed by Viana et al. [
The formulation with the highest percentage of BE (F1) showed higher ash content indicating that the BE contains higher mineral content than the AB pulp.
The formulations with greater AB content (F3 and F4) presented higher values for the L*, a* and b* parameters, indicating that these jams had lightness colors and higher intensity for yellow and red.
The mean acceptance scores for the four formulations are presented in
Formulations F1 and F2, which contained lower concentrations of AB, presented higher acceptance for aroma and flavor and were classified by consumers as “like it” and “like it very much” according to the hedonic scale. A similar acceptance was observed for the other evaluated attributes, but there were no significant differences
. Hedonic scores obtained by the acceptance test regarding the attributes of color, aroma, texture and flavor of jams made from banana extract (BE) and araçá-boi (AB). Means of three repetitions(1)
Formulations(2) | Color | Aroma | Texture | Flavor |
---|---|---|---|---|
F1 | 5.80 | 6.00a | 5.42 | 5.92a |
F2 | 5.78 | 5.70ab | 5.78 | 5.94a |
F3 | 6.02 | 5.50ab | 5.46 | 4.88b |
F4 | 5.80 | 5.48b | 5.42 | 4.48b |
LSD(5) | 0.48 | 0.51 | 0.50 | 0.69 |
F samples | 0.754ns(3) | 3.053*(4) | 1.620ns(3) | 15.653*(4) |
(1)Different letters within the columns indicate significant difference (p ≤ 0.05). (2)F1 = 70% BE:30% AB; F2 = 60% BE:40% AB; F3 = 40% BE:60% AB; F4 = 30% BE:70% AB. (3)Not significant at 5% probability level according to the F-test. (4)Significant at 5% probability level by the test-F. (5)Least significant difference.
(p > 0.05) among the formulations.
Acceptance and rejection frequencies of the formulations for each attribute are shown in
The result of the preference ranking test is presented in
By the cluster analysis (
The internal preference mapping generated from the acceptance data for the attributes of color, aroma, flavor and texture for the four formulations is presented in
For every attribute evaluated, the two first components were greater than 70%, which was enough to represent the dispersion of the formulations, thereby explaining most of the data variation.
For the color attribute (
For flavor, the two principal components explained 90.1% of the acceptance data variance (
For the texture attribute, the two principal components were responsible for 78.4% of the total acceptance data variance (
Consumer acceptance and rejection frequencies for the four jam formulations made with banana extract (BE) and araçá-boi (AB)
. Hedonic scores obtained by the acceptance test regarding the attributes of color, aroma, texture and flavor of jams made from banana extract (BE) and araçá-boi (AB). Means of three repetitions(1)
Total sum | Difference between the sum of the orders for each sample (2) | |||
---|---|---|---|---|
F1 | F2 | F3 | F4 | |
96a | 108ab | 136bc | 156c | |
F1 | - | 12ns | 40* | 60* |
F2 | - | 28ns | 48* | |
F3 | - | 20ns | ||
F4 | - |
(1)F1 (70% BE:30% AB); F2 (60% BE:40% AB); F3 (40% BE:60% AB); F4 (30% BE:70% AB). (2)Values with the lowest sums of the orders indicate that such samples are more preferred by the consumers as a decreasing preference scale was used. Values followed by the same letter within the lines did not differ among themselves according to the Friedman test (p > 0.05). (ns) Not significant. (*)Significant. DMS = 34.
was acceptance for all four jam formulations.
A global analysis of the internal preference mapping verified that formulations F1 and F2 were preferred for flavor and had good acceptance levels for the other evaluated attributes, which indicated that the consumers favored jams with lower concentrations of AB and higher concentrations of BE.
For the purchase intent among the “certainly would buy” and “possibly would buy” categories, 68% indicated that they would buy formulation F1 (70% BE:30% AB) and 64% would buy F2 (60% BE:40% AB) if they were commercialized (
The same result was obtained by Viana et al. [
Cluster analysis of the acceptance test of the jams formulated with different proportions of banana extract (BE) and araçá-boi (AB)
Internal preference mapping for the four jam formulations made from banana extract (BE) and araçá-boi (AB) regarding the evaluated sensory attributes. The acceptance grades given to each formulation determine the position of each formulation according to the two principal components for each evaluated attribute. Each point represents the acceptance data correlation of a consumer to the two first principal components, i.e., each point represents a consumer
Purchase intent for jams made with banana extract (BE) and araçá-boi (AB) in diffe- rent proportions
can be used for preparation of jellies but in low concentration due to its high acidity.
Jam formulations containing 70% and 60% BE and 30% and 40% AB presented a good sensory acceptance and high purchase intent of consumers, thereby indicating that these formulations are adequate for industrialization and consumption. Increasing the AB concentration was detrimental for the acceptance of the jam.
The authors would like to thank the Bahia Research Foundation (FAPESB) for the financial support of this project.