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| Lago-Vanzela,Ellen Silva; Santos,Ginaldo Vieira dos; Lima,Fernanda Arcaro de; Gomes,Eleni; da Silva,Roberto. |
| In Brazil, several little economically explored fruits have good potential as raw material for the agro-industry. This study aimed to produce and determine the physical-chemical and sensory characteristics of light jambolan jelly. This fruit has intense purple color, which gave the jellies - both standard and light - a quite attractive visual aspect. The light jellies exhibited similar physical-chemical characteristics to the ones developed through the conventional method and; with the proportion of sweeteners used, the caloric values of the formulations were reduced to the range of 41 to 53%, attending the requirements of the Brazilian legislation for this type of product. The sensory profile obtained for the 4 light formulations developed, clearly showed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Jambolan; Light jelly; Sweetener. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300018 |
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