GABIROBA JELLY: EVALUATION OF ACCEPTABILITY AND PHYSICAL AND CHEMICAL CHARACTERISTICS

Gabiroba is a native fruit from the Brazilian Cerrado, characterized by a high productivity rate and good acceptance by the local population. The objective of this experiment was to evaluate the physical and chemical characteristics of the gabiroba jelly, with positive results in sensory data, during 180 days of storage. The jellies were formulated with the following ratios of gabiroba pulp: sugar 50 : 50, minimum 65% of soluble solids, 0.5% of pectin and increasing proportions of citric acid (0 to 1.5%). The jellies with acceptable sensory attributes and higher purchase intention level were stored at room temperature and monthly evaluated, until 180 days of storage, for physical and chemical characteristics (moisture, pH, titrable acidity and soluble solids). The jellies containing 1.0 and 1.5% of citric acid were considered acceptable (scores higher or equal to 6.0), concerning the sensory characteristics of flavor, aroma, texture (global acceptance), and appearance. The proportions of soluble solids and titrable acidity increased and the pH decreased, according to the storage time. Gabiroba jellies with adequate chemical characteristics and acceptable sensory attributes may be prepared with 0.5% of pectin and addition of 1.0% and 1.5% of citric acid. KEY-WORDS: Gabiroba; jelly; sensory analysis; hysicochemical analysis.