Efeito de diferentes tipos de açúcares na elaboração e análise sensorial de doces com aproveitamento integral do mamão.

Abstract

The integral use of food consists of using all the edible parts of the food with its practice not being very widespread, requiring greater dissemination to the entire population. In this sense, the objective of this work was to develop sweet papaya formulations from its peel and evaluate its acceptability. For this, three samples of papaya sweet with peel and pulp were developed with different types of sugars. Sequentially, a hedonic scale sensory acceptance test and a purchase intention test were applied to 60 untrained panelists from the Federal University of Campina Grande. In the results, it was observed that in the acceptance test there were no significant differences between the formulations for the aroma, flavor, and consistency attributes, global evaluation, and purchase intention. In the appearance and color attributes the DAM sample differs from the others, receiving lower grades. For the acceptability index, all the samples obtained ≥ 70% for aroma, consistency, and global evaluation attributes. Demonstrating, therefore, that papaya jam was well accepted by consumers with good marketing potential, contributing to the practice of full use of this fruit being more widespread.