Aceitabilidade de geleia light desenvolvida com casca e polpa de abacaxi

Abstract

This research aimed to develop a light jelly with peel and pineapple pulp and to evaluate its acceptance and purchase intention by means of hedonic scale. Initially four jelly formulations with different concentrations of pineapple residues were prepared. Then, the two formulations that presented the Brix grades recommended by the legislation were chosen for evaluation. A jelly that contained refined sugar and pineapple pulp and the other was light, containing light sugar and peel and pineapple pulp in a ratio of 1: 1. A sample of 60 untrained adult tasters randomly recruited from FACISA students and servers of both sexes completed the acceptance test form in order to evaluate required attributes along with the purchase intention form. The statistic was performed by analysis of variance to verify if there is significant preference or rejection by the product. To compare the jelly averages, the Tukey test was applied with a 5% level of significance. From the results, it can be seen that there was a significant difference between the two formulations in all parameters evaluated. The flavor attribute of light jelly presented an average of 6.5 among the evaluators, being above the note required to be accepted sensorially. The intent to purchase this jelly ranged between would certainly not buy, possibly buy, maybe buy or maybe not buy. Based on the obtained data it was verified that the elaboration of jelly with peel is a promising alternative, however, studies for its characterization are necessary.