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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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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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