Estabilidade da cor de geléia de jambo (Eugenia malaccensis, L.) sem casca armazenada aos 25 ºC e 35 ºC na presença e ausência de luz

Abstract

The juice of pilled mountain apple had been characterized according to the pH, titratable acidity (AT), pectin, total soluble solids (SST), relation SST/AT - "ratio", reducing sugars and contents of moisture. In the mountain apple jelly formulated with the citric addition of acid 0,28 % of and 0.4 % of ATM pectin in relation to the juice, the ratio of 50 % of sugar (90 % of sucrose and 10 % of glucose) for 50 % of fine juice, conditioned in glass cup and storedat the 25 ºC and the 35 ºC, with and without light. The objective analysis was carried out using the CONOR MS 1500 Plus Spectrophotometer, illuminate C, 10 degree angle and Lab Hunter system (DREOL configuration). The data was submitted to the analysis of variance and Tukey test, whereas the storage factors studied (time, light and temperature) were factorially isolated. The kinetic modules of the variation of the luminosity the (LHunter), red (aHunter) and yellow (bHunter), were calculated. The jelly presented a decrease of LHunter during the storage period, lowest value in the absence of light and greater temperature. The red aHunter increased in the jelly stored without light and greater temperature. There was an increase of aHunter throughout the storage period.