Physico-chemical and sensory characterization of fruit jams of S. Tomé and Príncipe

• Main Authors: Elsa Ramalhosa, Agostinho V. Sousa, Luana Fernandes, Teresa Delgado, Maria do Céu Fidalgo, José A. Pereira
• Format: Article
• Language: English
• Published: Instituto Superior Politécnico de Viseu 2017-05-01
• Series: Millenium
• Subjects: Jams; banana; ambarella; guava; papaya
• Online Access: http://revistas.rcaap.pt/millenium/article/view/11754
• ISSN: 0873-3015; 1647-662X

Introduction: São Tomé and Príncipe has a wide variety of fruit trees, being most of the fruits consumed in fresh. In certain periods of the year, fruits are available at significant amounts; however, it is not common to use the surplus of those fruits. Thus, this excess may be used in the preparation of other fruit based products (ex. jams), in order to increase product diversity and allow the annual consumption of these seasonal fruits. Objetives: Valorise fruits’ production in S. Tomé and Príncipe. Methods: Preparation of jams of banana, ambarella, guava (dark and light) and papaya, with two levels of sugar, and perform their physico-chemical characterization (color, pH, moisture and acidity). Furthermore, sensory analysis was also done, through preference and acceptability tests. Results: The jams prepared had different colours, acidity values, and moisture and ash contents, demonstrating the possibility of producing different products by changing the formulation. Regarding jams preference, 60% of the consumers preferred the less sweet in the case of banana and guava (light), whereas, over 67% of the panellists preferred the sweetest ambarella jam. Concerning dark guava and papaya, the percentages were similar for both sugar contents. For all attributes analysed (appearance, colour, taste, acidity, sweetness and global evaluation), most of the panellists liked slightly all jams. Conclusion: Jams production in S. Tomé and Príncipe may be a promising activity.