Physicochemical Stability of Diet Umbu-Caja Jams Stored under Ambient Conditions

• Published in: Journal of food processing and preservation 2015-02, Vol.39 (1), p.70-79
• Main Authors: Alves de Oliveira, Emanuel Neto, da Costa Santos, Dyego, Gomes, Josivanda Palmeira, Rocha, Ana Paula Trindade, da Silva, Wilton Pereira
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.12209

The aim of this study was to develop and assess the physicochemical stability of umbu‐caja diet jams during storage under ambient conditions. Five jam formulations were prepared, with varying concentrations of aspartame (0.055, 0.065 and 0.075%) and low methoxyl pectin (0.5, 1.0 and 1.5%). In addition to umbu‐caja pulp, edulcorant and pectin, calcium chloride and potassium sorbate were used. The formulations were concentrated in an open saucepan until reaching total soluble solids (TSS) of 12.5°Brix, transferred to glass containers and stored at mean temperature and relative humidity of 23.25C and 81%, respectively, with physicochemical analyses at day 0 and every 30 days of storage up to 180 days. It was found that storage did not cause significant alterations in the relative humidity, total solids, water activity, TSS and extrusion. Data related to total soluble solids/total titratable acidity (TSS/TTA), pH and hardness increased significantly, whereas TTA and color parameters were reduced. Moreover, the jams were considerably darkened at the end of storage. Practical Applications This paper presents an alternative for conservation of umbu‐caja fruit (Spondias spp.), through the development of energy‐reduced jams. This preservation method makes it possible to provide a new product in the food industry, especially geared for people with restrictions on sucrose or those who want to do diet.