PREPARATION OF GOURMET JAM MADE OF RED FRUITS WITH GINGER, PHYSICAL-CHEMICAL, MICROBIOLOGICAL AND SENSORIAL CHARACTERIZATION

Abstract

Extra gourmet jams serve a demanding public in terms of quality aspects, as this type of jam does not have preservatives, stabilizers and gums in its formulation. The aim of this work is to develop the physical-chemical, microbiological and sensory characterization of a strawberry and raspberry jam with ginger. The strawberry, and red and black raspberry pulps, are source of nutrients and vitamins, and grated ginger root, which is famous for anti-inflammatory properties, were used for the preparation of gourmet jam, in addition to vanilla extract, pectin and sucrose. Regarding the physicalchemical characterization, the content of total soluble solids, pH, moisture and ash were determined, all in duplicate, following the methodology proposed by the Adolfo Lutz Institute. The microbiological analysis of molds and yeasts was performed according to the methodology proposed by Normative Instruction N. o 62 (December 29, 2011). For the sensory acceptance, a 9-point hedonic scale and a 5-point hedonic scale were used for purchase intention. The microbiological results were in line with that recommended by RDC N. o 12 (January 2, 2001) and the sensory evaluation showed that the product has a good acceptance and a high percentage of purchase intention. The content of soluble solids was 50%, the legislation recommends a content from 62% to 65%, consequently, the moisture content was higher than the recommended, and this is attributed to the low percentage of sucrose used in the formulation in order to avoid the crystallization of the final product. Clean label foods are a trend in the consumer market due to their healthy appeal, the proposal of red fruit jam with ginger brings this concept as a priority, but further studies are suggested the replacement of sucrose by another sweetener constituent, with the aim of increase the content of soluble solids and decrease the moisture content of the final product.