Elaboração e avaliação sensorial de geleia de tamarindo (Tamarindus indica L.) com coco (Cocos nuciferas L.)

Abstract

This study aimed to formulate and produce tamarind and coconut jam. Four types of jam (G1, G2, G3, G4) were developed, varying only in the concentrations of tamarind, coconut, and sugar. The evaluations performed included sensory analysis (acceptance test, ideal and ranking), as well as physicochemical analysis of the jams. The data were subjected to analysis of variance and Tukey's test (5%). The sensory analysis, conducted with 100 tasters, showed no significant difference between the jams in the attributes of appearance, texture, flavor, and overall evaluation. In the ideal test, the jams differed only in the attributes of color and sugar content. In the ranking test, G2 was the most preferred by the tasters. Regarding purchase intention, G2 obtained 50% in the would buy category. The results found in the physicochemical analyses showed that the Brix° values varied between 60% and 72%. With a pH of 3.0, titratable acidity between 0.75% and 1.89% protein content between 1.25% and 2.41%, ash content between 0.67% and 1.19%, and moisture content between 43.60% and 54.10%, jelly G2 presented the best physicochemical and sensory balance, standing out as the most suitable for future commercialization.