| Resumo: |
Mammee apple (Mammea americana L.) fruits are promising sources of various bioactive compounds such as carotenoids, vitamin C, and phenolic compounds, and offer great potential for use in agro-industrial processing and to meet the requirements desired for consumer health. The objective of this study was to evaluate physicochemical and sensory changes of mammee apple after syrup and jam processing. Fruits were washed, cut, pulped, blanched, and the pieces of fruit blanching were stored in 125 mL glass jars, and covered with 18 °Brix boiling sugar syrup. The mixture was pasteurized and cooled. Jam contained 50 % fruit, 50 % sugar, and 3 % pectin; sugar was added and the mixture boiled to a final concentration of 60 to 62 °Brix. The experimental design was randomized block to one factor, with the fruit, syrup and jam as treatments. The physicochemical and sensory properties of mammee apple changed significantly (p≤0.05) when processed into syrup and jam, except the total carotenoid concentration. The dry matter content, soluble solids, and vitamin C concentration had the highest concentrations in the jam (p≤0.01). The color attributes L* and C* decreased significantly (p≤0.001) in syrup and jam, and the tone (h°) was significantly reduced during the preparation of syrup. Mammee apple jam was most preferred to obtain higher scores.
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