Physico-chemical and organoleptic characterization

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Physico-chemical and organoleptic characterization of fruit jams of São Tomé and Príncipe Elsa Ramalhosa1,2, Agostinho Vaz de Sousa3, Teresa Delgado1,4, Maria do Céu Fidalgo2 and José Alberto Pereira1,2 1Mountain Research Centre (CIMO), ESA – Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5301-855 Bragança, Portugal 2Polytechnic Institute of Bragança, School of Agriculture, Campus Sta. Apolónia, Apartado 1172, 5301-855 Bragança, Portugal 3Instituto Superior Politécnico de São Tomé e Príncipe, São Tomé, São Tomé e Príncipe 4REQUIMTE, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira n.º 228, 4050-313 PORTO, Portugal Introduction and Main Objective of the Work On São Tomé and Príncipe, several tropical fruits may be found. The local community generally consumes fresh fruits, being fruits transformation uncommon. However, this practice will allow fruits preservation for longer periods of time and will decrease waste production during periods of high production. Thus, the main objectives of the present work were to: (i) produce jams with two levels of sugar from some tropical fruits of São Tomé and Príncipe, including banana, ambarella, guava (dark and light), and papaya; (ii) characterize them physico-chemically; and (iii) perform sensory analysis of the jams through preference and acceptability tests Results and Discussion Samples and Jams Material and Methods A) Samples: Ambarella (n=30), Banana (n=21), Dark and Light guavas (n=30) and Papaya (n=10). B) Physical Characterization of Fruits: Axial Dimensions (Width, Height, Thickness); Weight (Pulp, peel and seeds). C) Preparation of Jams: 1 kg of fruit pulp + 600 g of sugar 1 kg of fruit pulp + 800 g of sugar D) Physico-Chemical Characterization of Jams: Colour (L*, a*, b*) (CIELab); Ash; pH; Moisture; Acidity. E) Sensorial Analysis Banana Ambarella Dark Guava Light Guava Papaya A B C D Dark Guava Light Guava Papaya Banana B) Physical Characterization of Fruits Fruit Weight (g) Height (mm) Width Skins Weight Seed(s) Weight Pulp Weight Pulp yield (%) Ambarella 126.6±15.6 70.0±4.3 55.9±2.6 14.0±2.3 10.3±2.8 102.3±14.2 80.7±2.4 Banana 143.3±34.4 18.3±1.0 36.4±6.1 41.6±6.9 - 101.6±28.3 70.6±2.4 Dark Guava 36.7±12.4 41.9±4.6 38.1±4.1 7.5±2.4 Aprox. 3.7 29.2±10.4 79.1±3.6 Light Guava 47.0±12.7 47.0±4.6 42.2±3.9 11.9±2.4 Aprox. 5.2 35.1±10.7 74.0±3.5 Papaya 552.9±178.9 112.5±11.5 98.4±11.7 97.7±24.6 55.5±33.2 399.7±125.6 72.4±2.2 C) Physico-Chemical Characterization Jams* Total soluble solids content (ºBrix) pH Acidity (% citric acid) Colour Moisture content (%) Ash content L* a* b* Ambarella (1:0.6) 56.1 2.59±0.01ª 0.58±0.04ª 31.19±0.22ª 1.72±0.11ª 14.94±0.53ª 53.72±0.25a 0.22±0.01a Ambarella (1:0.8) 59.3 2.62±0.01ª 0.83±0.13b 31.97±0.13b -0.31± 0.06b 15.59±0.21a 52.00±0.32b 0.03±0.00b Banana (1:0.6) 48.1 4.80±0.04ª 0.15±0.03ª 41.38±0.18ª 0.47±0.09ª 17.18±0.19ª 49.44±0.25ª 0.40±0.00a Banana (1:0.8) 56.0 4.86±0.01b 0.17±0.00a 40.29±0.14b 1.19±0.02b 16.61±0.13b 54.06±0.00b 0.36±0.00b Dark Guava (1:0.6) 40.2 3.76±0.01ª 0.56±0.03ª 32.62±0.06ª 11.83±0.05ª 15.69±0,03ª 58.34±0.12ª 0.42±0.02ª Dark Guava (1:0.8) 50.9 3.77±0.01ª 0.64±0.01ª 30.77±0.01b 10.77±0.08b 14.18±0.03b 52.90±0.00b 0.24±0.01b Light Guava (1:0.6) 43.7 3.88±0.01ª 0.36±0.02ª 36.21±0.03ª 4.19±0.02ª 18.70±0.03ª 59.81±0.03ª 0.44±0.00a Light Guava (1:0.8) 52.6 3.86±0.01a 0.39±0.01a 32.83±0.04b 4.14±0.04a 16.78±0.08b 52.75±0.06b 0.37±0.00b Papaya (1:0.6) 58.7 5.00±0.01ª 0.29±0.03ª 32.70±0.31ª -0.94±0.22ª 23.18±0.49ª 50.55±0.08ª 0.33±0.04ª Papaya (1:0.8) 65.2 4.93±0.01b 0.32±0.02a 29.79±0.45b 1.91±0.11b 19.39±0.08b 46.32±0.09b 0.17±0.02b The jams were different in the physico-chemical properties, indicating that jams with different organoleptic characteristics (visual and taste) could be formulated. C) Sensorial Analysis Ambarella Banana Dark Guava Light Guava Papaya Less sweet (1:0.6) More sweet (1:0.8) More sweet (1:0.8) Appearance 7.62±0.96a 7.63±1.39a 6.58±1.42a 6.93±1.00a 7.32±0.78a 7.40±0.68a 7.67±0.96a 7.80±1.14a 7.68±1.06a 7.78±0.90a Colour 7.77±0.83a 7.81±1.21a 5.92±1.79a 7.00±1.30a 7.50±0.80a 7.70±0.98a 7.53±0.97a 7.30±1.06a 8.05±0.91a 7.65±0.71a Taste 7.77±1.09a 7.48±1.37a 7.35±1.09a 7.64±0.93a 7.36±1.53a 7.30±0.92a 7.93±0.98a 7.40±1.71a 7.00±1.80a 7.17±1.72a Acidity 7.08±1.50a 7.15±1.59a 7.38±1.17a) 6.86±1.79a 7.00±1.57a 7.10±1.25a 7.40±1.25a 7.20±1.55a 7.05±1,61a 6.65±2.01a Sweetness 7.38±1.19a 7.22±1.40a 7.23±1.11a 7.64±1.08a 7.23±1.69a 7.05±1.28a 7.93±0.78a 7.30±1.16a 6.89±1.73a 6.65±1.70a Overall evaluation 7.92±0.95a 7.59±1.39a 7.31±1.26a 7.57±0.76a 7.50±1.18a 7.35±1.04a 7.80±0.89a 7.50±1.35a 7.79±0.85a 7.35±0.65a All jams were classified as like moderately, in all parameters. Conclusions Sugar content is an important factor, especially for the case of light guava, banana and ambarella. For the first two jams, the less sweet jams were preferred, unlike ambarella for which the sweetest was the most chosen by the panelists. In term of jams acceptability, no significant differences were found between those that contain different amounts of sugar. All jams were classified as like moderately, in all parameters. The results suggest that the formulation of jams from tropical fruits of São Tomé and Príncipe can be an excellent option. Acknowledgements: Authors are grateful to the strategic project PEst-OE/AGR/UI0690/2014 for financial support to CIMO.