Influence of gelling substance on sensory quality blueberry (climax) jelly

The present research includes four Blueberry jam formulations. For gelling the following were used: synthetic high methoxyl pectin (F1); synthetic high methoxyl pectin obtained from passion fruit skin extraction (F2); synthetic low methoxyl pectin (F3), and synthetic low methoxyl amidated (F4). Physical, chemical and sensorial properties were analyzed, such in pulp as jelly. Results form sensory alanysis showed, clearly, the tasters' preference for the jelly elaborated with synthetic high methoxyl pectin (F1) and synthetic low methoxyl amidated pectin (F4). From purchase intention histogram, it could be noted good acceptance for conventional products (F1 and F2) . Although jelly processing reduced the initial anthocyanins, blueberry jelly still can be considered a good anthocyanins source. Thus, the results revealed good perspectives for the application of this fruit in the food industry.