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Registros recuperados: 9
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CHARACTERIZATION AND INFLUENCE OF SUBTROPICAL PERSIMMON CULTIVARS ON JUICE AND JELLY CHARACTERISTICS Anais da ABC (AABC)
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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Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly Ciênc. Tecnol. Aliment.
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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Desenvolvimento de geleia light de morango e abacaxi com linchia®. Repositório Alice
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: Artigo em periódico indexado (ALICE) Palavras-chave: Jelly; Geléia; Functional foods.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084080
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Desenvolvimento e avaliação da vida de prateleira de geleia de buriti. Infoteca-e
CELESTINO, S. M. C..
O buriti, cuja polpa do fruto faz parte da tradição de consumo de muitas comunidades locais, é uma palmeira encontrada em diversos estados brasileiros. A agregação de valor à polpa desse fruto, além de contribuir para a conservação e uso dos recursos genéticos nativos, pode ser uma alternativa de renda ao produtor rural. Nesse trabalho, foram desenvolvidas formulações de geleias elaboradas com polpa de buriti, açúcar, água e pectina comercial.
Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) Palavras-chave: Buriti; Geleia; Vida de prateleira; Tecnologia de alimentos; Desenvolvimento de produto; Development of product; Jelly; Mauritia vinifera; Food technology.
Ano: 2013 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/981134
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Geleia de bocaiuva: elaboração e composição centesimal. Repositório Alice
SILVA, A. M. da.; DONADON, J. R.; BORSATO, A. V.; CAMPOS, R. P.; CANDIDO, C. J..
Este estudo objetivou elaborar e caracterizar quimicamente as duas formulações de geleia de bocaiuva produzidas com polpas de coloração distinta, visando o aproveitamento do fruto, agregando valor e possibilitando a geração de renda para as comunidades extrativistas do Estado de Mato Grosso do Sul.
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Jelly; Geleia; Acrocomia aculeata; Acrocomia aculeata.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1063058
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Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly Ciênc. Tecnol. Aliment.
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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Jaboticaba peel for jelly preparation: an alternative technology Ciênc. Tecnol. Aliment.
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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Nutritional and antioxidant potential of canjiqueira fruits affected by maturity stage and thermal processing Ciência Rural
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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Processing potential of jellies from subtropical loquat cultivars Ciênc. Tecnol. Aliment.
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
Registros recuperados: 9
Primeira ... 1 ... Última
 

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