Acceptability and Use of a Jelly Prepared from Acerola Fruit Pulp and Juice
Priscilla K. Caetano,
Erica R. Daiuto,
Rogerio L. Vieites,
Robert E. Smith.
The objective of this work was to evaluate the acceptability and shelf life of an acerola (Malpigia emarginata
DC) jelly prepared in different ways. The jellies were prepared using sugar and either acerola juice or pulp and 1% pectin
in aluminum, copper and stainless steel pans. They were submitted for sensorial and physical-chemical analyses to
determine the most acceptable product and to establish its shelf life. To determine the shelf life, physical-chemical,
nutritional, microbiological and sensorial properties were evaluated, along with color. The most acceptable high-quality
jelly was prepared with equal amounts of pulp and sugar, in an aluminum pan. It had good acceptability, so it can be
commercialized and stored for 180 days.
Keywords: Acceptance, acerola, Malpigia emarginata DC, processing.
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