Open AccessCandies in mixed mass of guava and mango type mariola: development and characterization
Author(s) -
Antônia Maria Luiza de Oliveira Germano,
Emanuel Neto Alves de Oliveira,
Bruno Fonsêca Feitosa,
Wisla Kívia de Araújo Soares,
Francisco Lucas Chaves Almeida
Publication year - 2021
Publication title -
desafios
Language(s) - English
Resource type - Journals
ISSN - 2359-3652
DOI - 10.20873/uftv8-10259
Subject(s) - mathematics , food science , flavor , horticulture , chemistry , biology
Fruit waste is minimized by making different types of candies. The mass bulk candies can be nutritionally enriched by mixing fruits such as guava and mango. Thus, the objective was to develop candies in a mixed mass of guava and mango type mariola, as well as to evaluate the physical-chemical characteristics and sensory acceptance. Three mass candies were made, differentiated by the concentrations of guava and mango pulp. The physical-chemical characteristics, sensory acceptance, Acceptability Index, General Acceptability and buy intention were analyzed. The data obtained were treated with Analysis of Variance, in a completely randomized design, comparing the means by the Tukey test at 5% significance. The candies met the standards of identity and quality recommended by Brazilian legislation. Only the pH readings did not differ significantly, varying between 3.92 and 3.97. The candies presented a variation of terms in the consistency attribute between “I liked it a lot” and “I liked it a very much”. The formulation with 30% guava and 20% mango stood out as the best accepted. The preparation of guava and mango type candies can be feasible and are well-accepted sensorially.