Volume 4 - Volume 4
DEVELOPMENT, PHYSICAL-CHEMYCAL, MICROBYOLOGICAL AND SENSORY ANALISES OF TAMARIND JAM
The tamarind is a fruit with a high potential to be exploited in the Brazilian market and its
processing in the form of jam promotes increased lifespan, offers a derivative at any time of year
and brings to market differentiated food for its sour-sweet taste. In this sense, the present work
aimed to process jam from the tamarind pulp without the addition of additives, to perform physicalchemical
and microbiological analyses and, finally, to check sensorial acceptance of tamarind jam.
In relation to the physico-chemical results, it was observed that the water activity was consistent
with the value set for jams. The pH 2.4 and 44.44 % of acidity jam indicated that the high acidity of
the raw materials were retained in the product after the heat treatment and microbiological
analysis were within the limits established by Brazilian law. According to sensory analysis, 23% of
consumers likely to buy the tamarind jam.
PaperID: p 632-641
Author's Name: Juliana Dias Maia, Beatriz Medeiros Travália, Tamy Andrade de Andrade, Gleise Kely da Cruz Silva, Julianna Karla Santana Andrade, Antônio Martins de Oliveira Júnior and Jane de Jesus da Silveira Moreira
Volume: Volume 4
Issues: Volume 4
Keywords: Tamarindus indica; gelation; acidity.