Preservation of Jamaica flower gellified jelly

Abstract

Changes in chemical and sensory characteristics of Jamaica flower jelly during storage were determined. Fifteen kg of jelly were made and packed in 200 mL glass jars. Sampling for analysis was carried out every 30 days, determining: soluble solids, acidity, pH, monomeric anthocyanin, instrumental color, sterility and sensory evaluation. It was concluded that the technological process used for the elaboration allows its conservation for six months for both storage conditions. However, the jellies at 30 ^°C showed slight changes in some parameters such as color and concentration of monomeric anthocyanins, although they were not the reason for low scores from the judges. The product remained with very good overall quality and the ratings were between like and extremely like.