Global sensory analysis

The sensory evaluation of the jams was carried out by 60 potential consumers and the attributes appraised (appearance, aroma, texture, color, flavor and global impression) judged using a structured 9 point hedonic scale (1= disliked extremely to 9= liked extremely). The experiment was applied to a balanced complete block design according to Stone and Sidel (2004), and 20 g of each treatment presented in plastic cups codified with three digit numbers. The tests were carried out in individual booths in the food sensory analysis laboratory. The results were submitted to an analysis of variance (ANOVA) and the differences between the averages compared by the test of Tukey at 5% of probability (Cochram Cox, 1992). 

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