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Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly Ciênc. Tecnol. Aliment.
Lago-Vanzela,Ellen Silva; Ramin,Priscila; Umsza-Guez,Marcelo Andrés; Santos,Ginaldo Vieira; Gomes,Eleni; Silva,Roberto da.
Cajá-manga (Spondias cytherea) is a fruit with intense aroma and a sweet sour taste, thus being very appreciated. Its peel, in spite of being more fibrous, is tender and many times consumed with the pulp. The peel is a part of foods normally discarded, but many times, it is rich in taste and fibers, representing an option at the elaboration of new foods. Since there are no reports in the literature on the use of cajá-manga peel for jelly making, this work had the purpose of developing and evaluating this product. Based on the results, it was noted that the peels presented higher contents of protein, lipids, ashes, food fiber, total carbohydrates and pectin, and lower content of moisture, when compared to the pulp. The peel and the pulp (control) jellies...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cajá-manga; Jelly; Fruit's peel.
Ano: 2011 URL:
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