DEVELOPMENT AND SENSORY ACCEPTABILITY OF PINEAPPLE JELLY WITH GINGER AND LINSEED

Abstract

With the growing concern of the population about food, there has been an increase in awareness about the consumption of foods with less fat, sugar and chemical additives, making the population look for healthier foods that are also nutritious. The objective of this work was to develop pineapple jam with ginger and linseed and to evaluate its acceptance through sensory analysis. Altogether, 3 different formulations were created: F1 - (C) with 0g of ginger and 0g of linseed; F2 - AGL (20) containing 10g of ginger and 20g of linseed; F3- AGL (60) with 10g of ginger and 60g of linseed.  In the sensory analysis, the affective test, the purchase intention test and the check-all-that-apply (CATA) questionnaire were applied. The incorporation of 60g of flaxseed (F3) in the jelly also led to a 14.52% decrease in total carbohydrates and a 19.10% decrease in total sugars in relation to F1 - (C). Despite this, all prepared jellies had values greater than 15g of added sugars per 100g of semi-solid foods, a value determined as a reference by Normative Instruction - IN No. 75 for classifying food as high in added sugar. Sensorially, it was observed that, although there was a reduction in acceptability due to the inclusion of ginger and the increasing addition of linseed seeds, even so, all acceptability rates were above 70%, assuming that the 3 formulations they were then accepted and sensorially approved by the tasters.