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| CURI,PAULA N.; TAVARES,BRUNA S.; ALMEIDA,ALINE B.; PIO,RAFAEL; PASQUAL,MOACIR; PECHE,PEDRO M.; SOUZA,VANESSA R.. |
| ABSTRACT To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting juice and jelly in order to identify cultivars with the greatest potential for industrial use. The different studied persimmon cultivars... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Persimmon; Subtropical; Jelly; Juice; Processing. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000301205 |
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| 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: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200018 |
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| BARBOSA, I. J.; YASSIN, L. S.; BORSATO, A. V.; LOBO, A. R.; RAUPP, D. da S.. |
| O aumento do sobrepeso e obesidade associado ao hábito de alimentação inadequado vem produzindo na população brasileira, como consequência, um aumento das doenças crônicas não transmissíveis (DCNT). Contudo, apesar da predominância da oferta de alimentos industrializados, cresce a procura por alimentos saudáveis. Pensando nisso, a pesquisa teve por proposta o desenvolvimento de uma geleia saudável de potencial funcional - light, apresentando redução em açúcar solúvel e em calorias - a partir de uma junção inovadora de ingredientes, o mix de morango e abacaxi com uma farinha de Linchia®. Também, construir um rótulo contendo as informações nutricionais e avaliar a aceitação sensorial da geleia light desenvolvida. O processo recomendado para a fabricação do... |
| Tipo: Separatas |
Palavras-chave: Jelly; Geléia; Functional foods. |
| Ano: 2017 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084080 |
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| 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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| Dessimoni-Pinto,Nísia Andrade Villela; Moreira,Walkiria Alves; Cardoso,Leandro de Morais; Pantoja,Lílian Araújo. |
| The peel of jaboticaba is attractive regarding its nutritional, functional and sensory aspects. However, its use for consumption is still restricted due to the need of technological development in order to obtain processed preparations for its inclusion in the human diet. The purpose of this study was to produce jelly using the peel of jaboticaba and to characterize it chemically and sensorially. Diferent formulations were prepared, all with 50% of sugar and with different proportions of peel, pulp and pectin. The formulations, which were tested for preference, were the following: F1a (80% of peel, 20% of pulp and 0.5% of pectin) and F3b (50% of peel, 50% pulp and 1.0% of pectin). These formulations showed chemical composition of 216.44 mg phenolic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Peel of jaboticaba; Use of technology; Jelly; Acceptability; Pigments; Myrciaria. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400006 |
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| Prates,Mariana Ferreira Oliveira; Campos,Raquel Pires; Silva,Michelly Morais Barbosa da; Macedo,Maria Lígia Rodrigues; Hiane,Priscila Aiko; Ramos Filho,Manoel Mendes. |
| The effect of jelly processing on the chemical properties, nutrients, antinutritional factors, bioactive compounds, and antioxidant activity of unripe and ripe canjiqueira fruits was evaluated. The fruits were collected from Pantanal regions at two different ripening stages and were used to produce jellies. The processing affected the chemical characteristics and the content of all nutrients, except for the lipids. Moisture and protein content reduced, whereas the energy value increased. The phytic acid found in fresh fruits was eliminated after processing, and the trypsin inhibitors were reduced, especially in ripe fruits. Lectin activity was not verified in unripe and ripe fruits and jellies. The levels of bioactive compounds were reduced after jelly... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Byrsonima cydoniifolia A. Juss.; Jelly; Antioxidant activity. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000300399 |
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| 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 |
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