FORMULATION, SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF LIGHT MANGO JELLY

Abstract

Fruits are excellent sources of vitamins, fibers and minerals that are essential for the proper functioning of human body. The full use of food is essential to combat food waste by producing new products with high nutritional value. This study aims to develop and characterize four jelly formulations from mango pulp: two formulations with sugar (with and without cinnamon) and two with sweetener (with and without cinnamon). The final jelly was analysed regarding to the following physical-chemical parameters: pH, total soluble solids content (°Brix), titratable acidity and vitamin C content. The value of pH ranged from 3.66 to 3.88, °Brix was 22.26 and 23.10 for the two formulations containing sweetener and 44.03 and 47.20 to the two-containing sugar. Total titratable acidity ranged from 0.41 to 0.53% and the vitamin C content (mg / 100g) varied between 10.18 to 12.63.  In parallel with the physical-chemical analysis, sensory acceptance tests were carried out with 25 untrained tasters. These tasters evaluated the attributes such as taste, colour, aroma, sweetness, consistency and global appreciation of mango jelly using a nine points hedonic scale. The purchase intention of the four formulations was also evaluated. To all the attributes studied, only flavour differed statistically, and in this attribute only the formulations F2 and F3 did not show significant differences. All mango jelly formulations exceeded the 70% acceptance index.

Keywords: Light jelly, Vitamin C, Titratable acidity, Sensory acceptance.