The task of the present research was to quantify the effect of polydextrose and sugar contents on the manufacture of guanabana jam. The sugar content was, 50, 55 and 60 g, whereas for polydextrose was 0, 0.30, 0.60 and 0.90 g. In each case the contents were based on 100 g of product. A completely randomized design with 3x4 factorial arrangement was used. The 12 treatments of the design were evaluated by using gel firmness, Brix and pH. Three treatments were chosen for the sensory analysis and the results showed that the best jelly was the one containing 60% sugar and 0.90% polydextrose.
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