Blending of Cashew Apple Juice With Fruit Juices and Spices for Improving Nutritional Quality and Palatability

Sobhana, A.; Mathew, Jose; AmbiliAppukutan, A.; MredhulaRaghavan, C.

doi:10.17660/actahortic.2015.1080.49

Cited by 18 publications

(20 citation statements)

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“…In similar works with mixture of tropic or temperate fruits in the elaboration of jellies and juices, Maciel et al (2009), Sobhana et al (2015; Souza, Pereira, Pinheiro, Nuneset al (2014), and Schiassi et al (2018) found a similar tendency, and report that the development of mixed fruit is an alternative to add nutritional value of two or more fruits. According to Wang, Meckling, Marcone, Kakuda, and Tsao (2011), additive effect is when a food combination that provides the sum of the effects of the individual components; thus, a synergistic effect occurs when the effect is greater than the sum of individual components.…”

Section: Bioactive Compounds and Antioxidant Capacitymentioning

confidence: 78%

“…The combination of these fruits can increase the nutritional value of the products, improve nutritional characteristics, increase throughput, reduce costs (using a higher proportion of a fruit according to seasonal availability), allow obtaining new flavors. Furthermore, fruit combinations can intensify the use of fruit that, in isolation, could not provide a product with desirable characteristics, to gradually gain noble space in the consumer market (Schiassi et al, 2018;Sobhana, Mathew, Ambili, & Mredhula, 2015;Souza, Pereira, Pinheiro, Nunes, Pio, & Queiroz et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Berry Jelly: Optimization Through Desirability‐Based Mixture Design

Schiassi

Salgado

Meirelles

et al. 2019

Journal of Food Science

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Berries are among the nutritionally richest fruits and the mixing of these fruits can originate products with peculiar characteristics and added value, since the fruit mixture allows adding nutritional and sensory value to the final product. Thus, in this study we aimed to optimize a mixed berry jelly formulation of red fruit (blackberry, blueberry, and strawberry), through the mixture design, desirability function, and response surface methodology. The fruit mixture influenced the physical–chemical, sensory, and nutritional characteristics of mixed jelly, and it was observed that the mixture of two or more fruits may increase the acceptance of the product and even its nutritional value. According to the contour curve graph for the sensory and nutritional desirability function, the ideal mixed berry jelly should contain 55% to 100% blackberry, 0% to 20% blueberry, and 0% to 40% strawberry. The exact proportion of fruit may depend on seasonality or the commercial value of the fruit. Practical Application In Brazil, there are many blackberry, blueberry, and strawberry cultivars grown in subtropical regions and high perishability hinders the fruit consumption in fresh form. In this context, through this study it was possible to verify which fruits are more suitable for processing in the form of jelly, as well as to optimize, based on sensory and nutritional characteristics, a mixed berry jelly formulation with greater attractiveness to consumers.

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Section: Bioactive Compounds and Antioxidant Capacitymentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Berry Jelly: Optimization Through Desirability‐Based Mixture Design

Schiassi

Salgado

Meirelles

et al. 2019

Journal of Food Science

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show abstract

“…For example, the phenolic compound content in the F6 (pineapple and persimmon) and F7 (orange, pineapple and persimmon) formulations is higher than the phenolic compound content in the juice formulations prepared with one of either of these fruits. According to Sobhana et al (2015) the development of mixed fruit products is an alternative to add nutritional value since, mixed fruit products unite nutritional characteristics of two or more fruits. The increase or decrease in the content of bioactive compounds or antioxidant activity, when elaborating a mixture of two or more fruits, can be related Table 3.…”

Section: Nutritional Characteristicsmentioning

confidence: 99%

“…In the beverage segment, a new market that is opening up is that of juice originating from mixed fruit (Matsuura et al, 2004). The development of mixed fruit juice or nectar is a resource available to the industry to develop unique drinks such as, for example, those with new flavors, improved color and consistency, and moreover, mixed-fruit juices are an alternative for adding nutritional value (Sobhana et al, 2015). According to Zotarelli et al (2008) mixed fruit products join nutritional characteristics of two or more fruits, and provide pleasant sensory characteristics in order to gradually gain prime space in the consumer market.…”

Section: Introductionmentioning

confidence: 99%

Optimization of tropical fruit juice based on sensory and nutritional characteristics

et al. 2017

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The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.

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“…On the juice, jams and jellies segment, a new market is expanding for products composed of two or more fruits (Matsuura et al, 2004;Acosta et al, 2009;Souza et al, 2012a;Pelegrine et al, 2015). The preparation of mixed products allows the development of new flavor, color, texture and consistency characteristics, as well as allowing an increase in nutritional value (Yadav et al, 2013;Sobhana et al, 2015). According to Zotarelli et al (2008), mixed fruit products combine nutritional characteristics of two or more fruits, in addition to ensuring considerable sensory characteristics, gradually obtaining a favored market environment.…”

Section: Introductionmentioning

confidence: 99%

Optimization of native Brazilian fruit jelly through desirability-based mixture design

et al. 2019

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Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should contain: 40-100% jabuticaba, 0-30% cambuci and 0-20% pitanga.

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Blending of Cashew Apple Juice With Fruit Juices and Spices for Improving Nutritional Quality and Palatability

Cited by 18 publications

References 0 publications

Berry Jelly: Optimization Through Desirability‐Based Mixture Design

Berry Jelly: Optimization Through Desirability‐Based Mixture Design

Optimization of tropical fruit juice based on sensory and nutritional characteristics

Optimization of native Brazilian fruit jelly through desirability-based mixture design

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