Physical, sensory and microbiological analysis of mango jams formulated with different levels of peels in substitution to pulp

摘要

> size="2" face="Verdana, Arial, Helvetica, sans-serif">The objective of this study was to evaluate the quality of jams formulated with levels of zero, 25, 50, 75 and 100% of peels in substitution of pulp of mango (Mangifera indica L. cv. 'Haden'). The quality criterion were color, consistency, sensory acceptability and microbiological characteristics. It was observed that all treatments obtained with the consumers mean scores between seven (liked moderated) and eight (liked a lot). Physical and microbiological characteristics were maintained inside of the fruit jams patterns established for Brazilian legislation. For the gotten results, the partial or total substitution of pulp for peels Haden mango in the jams formulation is viable on the physical, sensory and microbiological areas, with economic and environmental advantages.