Preparation and evaluation of rheological properties, sensory and storage stability of camu-camu jam
DOI:
https://doi.org/10.54353/ritp.v3i2.e012Keywords:
Myrciaria dubia, Rheological behavior, Texture, Consistency index, Activation energyAbstract
Camu-camu is one of the most important species in the Peruvian Amazon and it is natural consumption is restricted, due to its high acidity. However, it is used is possible in food products such as jams. The objective was to develop a jam formulation from camu-camu pulp, in addition to evaluating the rheological and sensory properties and storage stability through accelerated tests. Six (6) formulations of jams were made. The formulations were T1 (50/50/0.5); T2 (50/50/1); T3 (50/50/1.5); T4 (60/40/0.5); T5 (60/40/1) and T6 (60/40/1.5) of pulp/sugar/pectin, respectively, expressed in percentages. The ingredients were mixed and concentrated until reaching 65 °Brix. The Power-law model showed a good fit of the data (R2 > 0,9) to obtain the consistency index (K) and the flow index (n). T2 jam showed the best rheological parameter and sensory acceptance. Furthermore, the correlation between texture and the K value indicates that they are directly related (+0.819, p < 0.05). During storage, the K stability of the selected jam (T2) at different temperatures (30, 40, and 50 °C) allowed us to determine the reaction order (zero order), the reaction speed (linear), and the activation energy (Ea = 2. 5495 kcal.mol-1). Therefore, the stability K was affected by the effect of temperature during storage.
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