USE OF SUGAR APPLE, ATEMOYA AND SOURSOP FOR TECHNOLOGICAL DEVELOPMENT OF JAMS - CHEMICAL AND SENSORIAL COMPOSITION

Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. The results for the analysis of chemical composition of the fresh fruits pulps obtained for sugar apple, atemoya and soursop were respectively: moisture (79.65, 77.06 and 85.30 g.100 g(-1)), carbohydrates (20.52, 22.01 and 13.83 g.100 g(-1)), total sugars (19.57, 21.93 and 10.12 g.100 g(-1)) and soluble solids (22.00, 25.10 and 12.83 degrees Brix). With the aim of processing the pulps of ripe fruits to add value to these fruits, jams have been developed. The results for the chemical composition analysis of sugar apple, atemoya and soursop jams were respectively: moisture (26.23, 27.94 and 21.52 g.100 g(-1)), carbohydrates (73.05, 71.44 and 77.83 g.100 g(-1)), pH (3.41, 3.34 and 3.41) and soluble solids (63.00, 65.00 and 68.60 degrees Brix). The jams were subjected to Quantitative Descriptive Analysis. A total of 12 trained panelists evaluated the attributes flavor, consistency, appearance and overall acceptability of the jams on a 9-point hedonic scale. Based on sensory evaluation, jams presented a good overall acceptability and atemoya jam was the most preferred by the panelists.