Physico-Chemical and Sensorial Evaluation of Guava Jam Made without Added Sugar

摘要

This research is justified by the need of using the guava production of a familyrnagribusiness in the region of Maringá (Brazil) for the production of zero sugar guavarnsweet, product directed to both diabetic public and consumers interested in a diet withrnreduced sugar content. Our objectives were the development of zero sugar guava jam,rnits physical-chemical characterization and sensory evaluation, besides phenolicrncompounds quantification in guava fruit and guava jams. Two guava jam formulationsrnwere prepared: Standard Formulation (SF), with sucrose, and Zero Sugar Formulationrn(ZSF) in which sucrose was replaced by a mix of sweeteners Low?ucar Brand?. Thernfollowing physical-chemical analyses were performed: pH, soluble solids (oBrix),rnreducing sugars, water activity, acidity, ash and moisture. The soluble solids contentrnfound for SF was 65.03°Brix while the value found for ZSF was 50.75°Brix, which isrnexpected for diet and light jams. The replacement of sucrose with sweetener in ZSFrnallowed the reduction of approximately 40% in the reducing sugar content, veryrnsignificant result. The values of total acidity and water activity were withinrnrecommended values to prevent syneresis and growth of pathogens. Sensory analysisrnwas performed with 50 untrained panelists using a Paired Test, to identify the preferredrnformulation, in addition to a 9-point Hedonic Scale Test, to evaluate atributes of colour,rnaroma, flavour and texture in guava jam formulations. Results for the Paired Testrnrevealed no significant difference between the acceptance of SF jam and ZSF jam by thernpanellists. We performed the quantification of phenolic compounds in guava fruit andrnguava jam samples by the Folin-Ciocalteau method, varying the amount andrnconcentration of ethanol used as extractor solvent. The levels of polyphenols found inrnall samples were surprising, which revels potential antioxidant activity of guava fruitrnand guava jam.