Development and sensory evaluation of extra jelly, light and diet of cerradocashew with pepper addition

Throughout Brazil and also in the world, fruit growing remains one of the activities that stand out most in the following: economic and social aspects. Cashew is a fruit that has great representation in the food industry, however, only its chestnut has been well explored. The jams are a potential example to develop new products in the face of good acceptance in the consumer market, also, pepper is considered as a condiment known worldwide, improving and highlighting the aroma and flavor of products. The objective of this work was to elaborate and verify the sensory and commercial acceptance of a cashew jelly with pepper addition. The present work was carried out at the Laboratory of Fruit and Vegetable Technology of the Federal University of Tocantins, Palmas - TO. Sixty untrained judges participated in the sensory evaluation, and the means of the attributes related to the preference of the evaluated sample were complemented by descriptive statistical analysis of the respective standard deviations and coefficients of variation. The tests used in the research were: hedonic scale and attitude or intention scale. According to the results, it can be concluded that the "extra" sample of cashew jelly from the Cerrado addition of pepper was better evaluated by the judges, both for sensory analysis and for purchasing intention, a fact that may be related to the concentration of the sweetener used about the other samples.