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Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese Ciênc. Tecnol. Aliment.
CURI,Paula Nogueira; CARVALHO,Cynara dos Santos; SALGADO,Derlyene Lucas; PIO,Rafael; SILVA,Daniel Fernandes da; PINHEIRO,Ana Carla Marques; SOUZA,Vanessa Rios de.
Abstract Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Physalis L.; Different species; Characterization; Jelly processing; Harmonization.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100112
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Influence of different types of sugars in physalis jellies Ciênc. Tecnol. Aliment.
CURI,Paula Nogueira; CARVALHO,Cynara dos Santos; SALGADO,Derlyene Lucas; PIO,Rafael; PASQUAL,Moacir; SOUZA,Filipe Bittencourt Machado de; SOUZA,Vanessa Rios de.
Abstract The objective of this study was to evaluate the influence of different types of sugar (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical characteristics, rheological properties and sensory acceptance of physalis (Physalis L) jelly. In addition, we evaluated the influence of the information on the acceptability of the product. It was found that the type of sugar greatly influences the physicochemical and rheological characteristics of physalis jelly which reflects differences in the product acceptability. Due to higher sensory acceptance, white refined, white crystal and demerara sugars are the most suitable for processing jellies. It was also found that the sugar type information and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Physalis peruviana; White sugar; Demerara sugar; Brown sugar; Coconut sugar; Processing.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300349
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Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly Ciênc. Tecnol. Aliment.
CURI,Paula Nogueira; SALGADO,Derlyene Lucas; MENDONÇA,Kamila; PIO,Rafael; FERREIRA,Jefferson Luiz Gomes; SOUZA,Vanessa Rios de.
Abstract The purpose of this study was to evaluate the effect of microwave and microwave combined with vacuum on the nutritional and sensory characteristics of blackberry jelly, in order to verify if they are actually more viable methods of processing when compared to the traditional process in open pan. It was verified that the processing methods studied did not influence the sensory characteristics of the obtained jelly, however, it was observed that the microwave processing, in particular low power microwave without vacuum, promotes smaller nutritional losses in the blackberry jelly. The jellies processed in low-power microwave without vacuum stood out from the others presenting the highest antioxidant activity by DPPH (2095.19 g f.w./g of DPPH) and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Jelly; Processing; Nutritional; Microwave.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600386
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Optimization of native Brazilian fruit jelly through desirability-based mixture design Ciênc. Tecnol. Aliment.
CURI,Paula Nogueira; ALMEIDA,Aline Botelho de; PIO,Rafael; LIMA,Luiz Carlos de Oliveira; NUNES,Cleiton Antônio; SOUZA,Vanessa Rios de.
Abstract Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mixed fruit jelly; Nutritional quality; Sensory acceptance; Desirability function.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200388
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Optimization of tropical fruit juice based on sensory and nutritional characteristics Ciênc. Tecnol. Aliment.
CURI,Paula Nogueira; ALMEIDA,Aline Botelho de; TAVARES,Bruna de Sousa; NUNES,Cleiton Antônio; PIO,Rafael; PASQUAL,Moacir; SOUZA,Vanessa Rios de.
Abstract The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50%...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mixed juice; Persimmon; Mixture design; Response surface.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200308
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Processing potential of jellies from subtropical loquat cultivars Ciênc. Tecnol. Aliment.
CURI,Paula Nogueira; NOGUEIRA,Paulyene Vieira; ALMEIDA,Aline Botelho de; CARVALHO,Cynara dos Santos; PIO,Rafael; PASQUAL,Moacir; SOUZA,Vanessa Rios de.
Abstract To increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fukuhara, Kurisaki, Mizumo, Mizuho and Mizauto) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. Based on sensory acceptance the most suitable loquat cultivars for jelly processing are Kurisaki and Mizuho. In this study it was found that the consumer prefers a more acidic, less sweet, less firm or softer...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Eriobotrya japonica; Jelly; Sensory quality; Consumer profile.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100070
Registros recuperados: 6
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