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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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| Umsza-Guez,Marcelo Andres; Rinaldi,Rebeca; Lago-Vanzela,Ellen Silva; Martin,Natalia; Silva,Roberto da; Gomes,Eleni; Thoméo,João Cláudio. |
| Cajá-manga, also known as golden apple and hog-plum, is an exotic fruit native from Îles de la Société (French Polynesia), which was first introduced in Brazil in 1985. The pulp of ripe fruit was treated with the commercial enzymatic pool and its effect was evaluated in terms of yield, as well as the physical properties viscosity, turbidity and color (L* values). Response surface methodology was used and three levels were adopted for the independent variables temperature (30, 40, and 50 ºC), incubation time (30, 60 and 90 minutes) and enzyme concentration (0.01, 0.05, 0.09 v/v%). A central composite statistical design was used to guide the experimental work. The enzyme treatment highly increased both juice yield (up to 56%) and color (up to 8.6%) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pectinolytic enzymes; Pectinex Ultra SP; Cajá-manga pulp; Enzyme treatment; Juice extraction; Juice viscosity. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200037 |
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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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