Effect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruit

Abstract

The objective of this study was to prepare a jelly with the pulp of curriola as raw material and evaluate the effect of processing, type of glass packaging (transparent and amber) and storage time on the quality of the jelly by means of physical (color), chemical (proximal composition, total soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp.) and sensorial analyses (sensory acceptance and purchase intent). For this, the raw material and the freshly prepared jelly were compared and a completely randomized design in factorial 2 x 5 was used. There were two levels of light exposure (transparent packaging and amber packaging) and five storage times (0, 3, 6, 9 and 12 months), with four replicates. Processing affected all physical, chemical and microbiological characteristics of the freshly prepared jelly. Between the two factors studied, only the storage time significantly influenced the jelly quality, except protein, ash, dietary fiber content and taste and purchase intention. According to the microbiological analysis, the product is within the legislated recommendations. It was well accepted sensorially and can be kept under ambient conditions and still maintain its durability for up to twelve months.