Desenvolvimento, análises físico-química, composição centesimal e sensorial de molho de jambo-vermelho (Syzygium malaccense (L.) Merr. & LM Perry)

Abstract

The malay apple, a fruit of Asian origin, is found in Brazil, mainly in the North and Northeast regions. This fruit is highly perishable and is underused on the market, which leads to it being wasted. Sauce, a preparation that can be in liquid, paste, emulsion or suspension form, can be made from fruit. With this in mind, the aim of this study was to develop a jambo-vermelho sauce, in addition to carrying out physical and chemical analyses (pH, soluble solids, titratable acidity and water activity), centesimal composition (ash, moisture, proteins, lipids and total carbohydrates) and sensory analysis (acceptance test, purchase intention, CATA (Check-AllThat-Apply) and RATA (Rate-All-That-Apply). The jambo-vermelho sauce had a low pH, which classified it as "very acidic", a relatively low soluble solids content and high water activity. As for the centesimal composition, the values obtained ranged from 275.24 to 279.47 for energy, from 0.36 to 0.40 for ash, from 31.03 to 31.67 for moisture, from 1.92 to 2.21 for proteins, from 0.32 to 1.55 for lipids and from 64.26 to 66 for total carbohydrates. It also had a dark red color and an intention to buy equivalent to "maybe buy, maybe not buy", with color as the best-accepted attribute and aroma as a neutral attribute. Among the terms listed in the CATA and the intensity to be evaluated by the RATA, the term "red color" was marked with greater frequency and intensity, while "salty taste" was marked with less frequency and intensity. Thus, the development of the sauce is feasible, but it must undergo adjustments to boost its acceptance.