SENSORY ANALYSIS AND COMMERCIAL ACCEPTANCE OF MANGABA JELLY WITH TWO PEPPER VARIETIES

Abstract

The Cerrado has a rich biodiversity that is often not used, mangaba is a fruit with potential, together with the use of peppers as jams. The objective of the work was to develop mangaba jellies with two varieties of peppers, in order to assess their commercial acceptance, sensory analysis. Three samples of mangaba jellies were prepared, one sample without pepper and the other two with pepper using the varieties finger of lass (low pungency) and Jamaican (high pungency). For the assessment of acceptance, a mixed structured hedonic scale of nine points was used, for frequency of consumption a multiple choice table was used. To check the acceptance of the products, the acceptability index was calculated. The data were subjected to analysis of variance (ANOVA) and the treatment averages were compared using the Tukey test at 5% probability. The combination of mangaba jelly and pepper is an excellent option to expand the fruit / vegetable markets, as they have achieved good acceptability. It is interesting to use other types of typical fruits associated with pepper for the preparation of jelly, showing a differential that at the end can draw the consumer's attention.