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The proposal of present research includes to develop jellies formulations from orange and acerola pulps in different ratios (F1: 50% Orange and 50% acerola; F2: 25% Orange and 75% acerola; F3: 75% Orange and 25% acerolas). As the pulps as jellies were analysed respecting following physical and chemical parameters: pH, water activity, total soluble solids, acidity, moisture, and vitamin C content. The jelly was prepared in stainless steel boiler, using pulp/sugar in 3/2 proportion. ATM pectin was added in 1% pulp content, according Senai (2006). Besides physical-chemical analyses, acceptance and purchase intent sensory tests were performed where appearance, color, flavor and texture were evaluated through nine-point hedonic scale affective tests; the results were submitted to 5% (ANOVA) and showed that, despite the major preference by F2, there were no significant differences among the three formulations respecting appearance, taste and texture. Respecting color, F2 differed from the others.

ELABORAÇÃO DE GELEIAS A PARTIR DE MISTURAS BINÁRIAS COMPOSTAS PELAS POLPAS DE LARANJA E ACEROLA