The objective of this study was to evaluate the use of cajita pulps (Eugenia dysenterica) and mangaba (Hancoria speciosa), to produce a jelly with the pulp mix, and to evaluate its quality parameters by adding nutritional value to a new product. MIX - G2 (50% of cassava pulp and 50% of mango) were formulated in three (3) Mix formulations of the two pulps, the first formulation being MIX - G1 (40% cassava pulp and 60% mango), And the third MIX - G3 formulation (60% cassava pulp and 40% mango). And the jelly formulation was prepared in proportions of 50 parts of fruit: 50 parts of sugar, called extra. Microbiological analyzes were then carried out, which Satisfactory hygienic-sanitary conditions. A sensorial product acceptance test was performed on a nine-point hedonic scale with 60 untrained testers, who studied the attributes appearance, aroma, texture, taste and purchase intent, where the percentage of tasters who demonstrated their intention to Purchase for the jelly of the MIX G1 formulation, was of 91,60% of acceptance. Physical and chemical stability tests and commercial stability tests (shelf life) of the most accepted mix were carried out at 0, 15, 30, 45, 60, 75 and 90 days. The compositions were: pH, brix, Acidity, vitamin C, moisture, total solids, ash and colorimetry. Among the results obtained from the period of commercial stability the product remained stable in all the analyzed compositions, not altering its coloration and pH continuously during the whole process. We concluded that it was possible to make jelly with the mixtures of two fruit pulp from the cerrado, and keeping their sensory and nutritional carcasses stable. Evidence of the possibility of marketing jelly with mix of two or more pulps, increasing the shelf life and added value of the fruit.
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