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Advisor(s)
Abstract(s)
This work aimed to evaluate the colour and sensory properties of jelly gums made with fruits and
herbs. The colour was measured by a colorimeter in the Hunter lab coordinates (L*, a* and b*).
Sensory evaluation comprised preference tests and profile analysis. The results showed that the colour
of gums with blueberry was considerably different than other fruits (strawberry and raspberry). The
sensory preference test allowed choosing 4 from the 16 prototypes developed (Blueberry & Mint,
Raspberry & Mint, Strawberry & Mint, Strawberry & Anise), which were then characterized in terms
of colour and sensory properties. The sensorial profile showed that Blueberry & Mint gums had visual
aspect indicators as well as a better aroma to herb. However, for most of the attributes evaluated, the
gums made with Strawberry & Anise got higher scores, including global appreciation. The results of
colour evaluation revealed that the Blueberry & Mint gums were substantially different from the
others. Hence, the results indicated that two of the gums developed, Blueberry & Mint and Strawberry
& Anise, might have success when launching on commercialization.
Description
Keywords
Development of new food Consumer acceptance Colour Sensory analysis
Pedagogical Context
Citation
Guiné, R.P.F., Correia, P.M.R., & Florença, S.G. (2018). Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation, Journal of International Scientific Publications: Agriculture & Food, 6, 340-349. Retrieved from https://www.scientific-publications.net/get/1000028/1536853747229892.pdf
Publisher
Science Events