PROCESSING AND CHARACTERIZATION OF FRUIT JELLIES WITH THE ADDITION OF A CHOCOLATE FLAVORED PASTE

The objective of this study was thus to develop fruit jellies with addition of chocolate. First a market study was carried out, where the consumer preference for strawberry and orange fruits for the preparation of the jellies was confirmed, as well as preference for chocolate inserted in the form of layers, creamy texture, and of milk flavor. Secondly, the jellies were elaborated and characterized. The moisture content and total soluble solids of both jellies were in agreement with the range commonly found for jellies. The values obtained for pH and acidity were slightly higher than the limits considered optimal for this product. In relation to the ash, protein and lipids contents, insertion of the chocolate paste led to the increase of these parameters. There was a decrease in the total sugar content, and consequently in the calorific value. After sensorial analysis, acceptance of jellies was verified.