01731naa a2200193 a 450000100080000000500110000800800410001902200140006010000200007424501030009426000090019752011840020665000110139070000200140170000160142170000250143770000250146277300500148719851642023-05-25       2014    bl uuuu     u00u1 u    #d  a2157-94581 aVIANA, E. de S.  aPhysicochemical and Sensory Characterization of Banana and Araçá-Boi Jam.h[electronic resource]  c2014  aThis study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and araçá-boi. Four banana extract (BE) and araçá-boi (AB) jams were prepared using the following proportions: F1 (70% BE:30% AB), F2 (60% BE:40% AB), F3 (40% BE:60% AB) and F4 (30% BE:70% AB). The jams were analyzed for physicochemical and sensory properties. The sensory acceptance test was performed by 50 panelists who were asked to indicate how much they liked/ disliked the jams based on the following attributes: color, aroma, flavor and texture. The formulations that contained more BE (F1 and F2) showed a lower titratable acidity (TA), higher ratio (SS/TA) and higher total sugar. A global analysis of the internal preference mapping verified that formulations F1 and F2 were preferred for flavor and had good acceptance levels for the other evaluated attributes, which indicated that the consumers favored jams with lower concentrations of AB and higher concentrations of BE. The formulation F1 was considered the most accepted for all attributes evaluated and showed high purchase intent (68%), and was therefore appropriate for industrialization and consumption.  aBanana1 aJESUS, J. L. de1 aREIS, R. C.1 aANDRADE, M. V. S. de1 aSACRAMENTO, C. K. do  tFood and Nutrition Sciences, 2014, 5, 733-741