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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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| 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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| 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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