| ABSTRACT The consumption of the cambuci in nature is limited due to the strong acidity and astringency of its fruits, and in view of the various accesses that can currently be cultivated, it is of great importance to study the cambuci processing in the form of products such as jams, as well as to survey which accessions are more suitable for processing. Thus, the aim of this study was to characterize different cambuci accesses (7240, 7225, 7262, 7292 and 7278) and to evaluate their influence on the physicochemical characteristics, rheological properties and sensory acceptance of jam in order to identify the access with the highest potential for industrial use. To characterize the different cambuci accessions, analyzes of length, diameter, unit mass,... |
