The objective of this research is to determine the sensory acceptability of a jelly bean made of blueberry pulp from Chao district, Viru province, it was used: glucose, jelly, blueberry pulp, sorbitol and water in the initial formulation of the product. The target group of the product was the youth population. 5 formulations or treatments, varying their rates by weight: T1 (Jelly 2%, Glucose 38%) T2 (Jelly 4%, Glucose 36%, T3 (Jelly 6%, Glucose 34%) and T4 (Jelly 8%, Glucose 32%), keeping other ingredients such as sour blueberry poulp (40%), water (18%) and sorbitol (2%). The acceptance was compared regarding color, flavor, texture and general appearance. The result of the sensory evaluation indicated that the treatment accepted the most was T4 (Jelly 8%, glucose 32%), this teatment get a highest score in the amounts of the acceptance averages in all the attributes. The test of acceptanc...