Effect of inulin in pineapple jam: physicochemical and sensory analysis among school children
The present study aimed to evaluate the sensory acceptability of traditional formulations pineapple jam of inulin additions among school children. We also intended to determine the physicochemical composition of the traditional product and that having a higher amount of inulin and acceptance similar...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Centro Universitário São Camilo
2014-07-01
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| Series: | O Mundo da Saúde |
| Subjects: | |
| Online Access: | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/370 |
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| Summary: | The present study aimed to evaluate the sensory acceptability of traditional formulations pineapple jam of inulin additions
among school children. We also intended to determine the physicochemical composition of the traditional product and that
having a higher amount of inulin and acceptance similar to standard. The following pineapple jam formulations were developed:
F1 (standard) and the other ones with 4% (F2), 8% (F3), 12% (F4) and 16% (F5) of additional inulin. Sixty non trained
tasters, both genders, aged from 7 to 10 years were invited to participate in sensory evaluation. The attributes of appearance,
aroma, taste, texture and color were evaluated, and also the overall acceptance and purchase intent. On physicochemical
analysis, moisture, ash, proteins, lipids, carbohydrates, dietary fiber and caloric value content were determined. The samples
did not show substantial differences among them in none of the evaluated attributes, and the tasters showed great sensory
acceptance. Comparing F1 with F5 in the physicochemical analysis, we saw F1 presented higher carbohydrate content than
F5. There were no substantial differences among crude ash, proteins and lipids in both formulations. F5 presented the highest
moisture content and dietary fiber amount. Products elaboration allowed us to prove that by adding up to 16% of inulin
in pineapple jam, the tasters had a great sensory acceptance, similar to that to the standard product, with good marketing
expectations and improvements in the food nutritional composition. |
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| ISSN: | 0104-7809 1980-3990 |