Data/hora: 01/06/2024 00:47:01

Provedor de dados: | 94
País: | Brazil
Título: | Bocaiuva jelly: preparation, physicochemical and sensory evaluation
Autores: | Silva,Vanessa Mandu da; Campos,Raquel Pires; Borsato,Aurélio Vinícius; Candido,Camila Jordão; Donadon,Juliana Rodrigues.
Data: | 2018-01-01
Ano: | 2018
Palavras-chave: | Acrocomia aculeata (Jacq.) Lodd ex. Mart; Processing; Acceptability; Bioactive.
Resumo: | Abstract  Bocaiuva cultivation, mainly in Mato Grosso do Sul, has a strong socio-economic and environmental appeal. Bocaiuva pulp is rich in nutrients and has antioxidant action, and its use in the formulation of jellies minimizes post-harvest losses and provides market with a product with high nutritional value throughout the year. The aim of this work was to elaborate and chemically and sensorially evaluate jellies produced with bocaiuva pulp (Acrocomia aculeata (Jacq.) Lodd ex Mart) of two morphotypes, orange and yellowish pulp, characterizing fresh pulps and jellies regarding physical and chemical parameters. Diluted pulp and sugar (1: 1), pectin and citric acid were used in jelly processing. Fresh pulp and jelly made with yellowish pulp showed higher contents of total phenols and antioxidant capacity. Jellies did not differ in nutritional constituents, except for fixed mineral residue, in which the yellowish pulp had higher value. Jelly with orange pulp had acceptability index over 80% in the analyzed attributes (global aspect, flavor and consistency) and in the purchase intention, statistically superior to jelly made with yellowish pulp. Different native fruit morphotypes can give rise to differentiated and valued processed products.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000500901
Editor: | Sociedade Brasileira de Fruticultura
Relação: | 10.1590/0100-29452018846
Formato: | text/html
Fonte: | Revista Brasileira de Fruticultura  v.40 n.5 2018
Fonte: | info:eu-repo/semantics/openAccess