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PHYSICOCHEMICAL PROPERTIES AND ACCEPTANCE OF JELLY AND NECTAR OF ARAZA AND PAPAYA

The main objective of this work was to evaluate the acceptance of jelly and nectars made from araza (Eugenia stipitata Mc Vaugh) and papaya. The following percentages of araza and papaya were, respectively, used: 50:50; 40:60; 30:70 and 20:80. For both pulps and products the variables studied were: acidity, pH, total content of soluble solids. Acceptance tests were conducted for the developed products. An inver...