Elaboração e avaliação da qualidade de geleia de Umbu (Spondias tuberosa Arr. C.) e Mangaba (Hancornia speciosa G.) com alegação funcional

Souza, Hisys Ravelly Santos de; Santos, Amanda Menezes; Ferreira, Igor Macedo; Silva, Ana Mara Oliveira e; Nunes, Tatiana Pacheco; Carvalho, Michelle Garcêz de

doi:10.20396/san.v25i3.8652496

Cited by 10 publications

(6 citation statements)

References 19 publications

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“…Regarding the carbohydrate content, a variation of 62.25 to 66.61% was observed, values similar to those observed by Souza et al (2018) in umbu jelly and mango (67.29 to 70.03%).…”

Section: Resultssupporting

confidence: 86%

Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

Barros¹,

Santos²,

Almeida³

et al. 2019

JAS

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The jellies constitute an important alternative for the processing of fruits, adding greater economic and nutritional value. The objective of this study was to evaluate the effects of different concentrations of pulp, sugar and maltodextrin on the physical-chemical and textural characteristics of kiwifruit jelly with lemon grass tea. Factorial design 23 was used with 3 replicates at the central point, resulting in 11 experiments with variation of sugar percentages (30, 40 and 50%), pulp (50, 60 and 70%) and maltodextrin (5, 10 and 15%). Water content, moisture content, total soluble solids (TSS), total titratable acidity (TTA), ashes, pH, reducing sugars, non-sugars were evaluated for the following physico-chemical parameters: reducers, total sugars, lipids and vitamin C. Regarding the texture profile, the following parameters were evaluated: hardness, cohesiveness, chewing, gummy and adhesiveness. It was found that among the analyzed variables, the ones that were considered as significant and/or predictive according to ANOVA and the F test were: (moisture, total solids, carbohydrates and vitamin C), through the graphs of the surfaces of responses observed that the percentage of pulp and maltodextrin used was proportional to the increase in moisture content, vitamin C, total solids and carbohydrates. The G2 experiment presented the lowest values of moisture and water activity, and higher carbohydrate contents, total solids and cohesiveness, in which it was formulated with the sugar concentration (-1) and pulp and maltodextrin (+1). The development of kiwi jelly with lemon grass tea is an excellent alternative for the use of the raw material, since it is a product with high nutritional value, stability during storage and potential for consumer acceptance.

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“…Regarding the carbohydrate content, a variation of 62.25 to 66.61% was observed, values similar to those observed by Souza et al (2018) in umbu jelly and mango (67.29 to 70.03%).…”

Section: Resultssupporting

confidence: 86%

Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

Barros¹,

Santos²,

Almeida³

et al. 2019

JAS

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“…Os testes estatísticos seguiram a metodologia descrita por Minim (2013) [10] . Também foi avaliado o índice de aceitabilidade (IA) dos produtos elaborados, por meio da expressão IA (%) = A x 100/B, sendo que A representa a nota média obtida para o produto e B a nota máxima dada ao produto [11] . .…”

Section: Análise Sensorialunclassified

Análise sensorial e físico-química de geleia de achachairu (Garcinia humillis (Vahl) C. D. Adam)

Oliveira

Silva

Loss

et al. 2019

Segur. Aliment. Nutr.

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O objetivo desse trabalho foi elaborar duas formulações de geleias dos frutos de achachairu e avaliar suas caraterísticas físico-químicas (acidez, cinzas, sólidos solúveis totais, pH e umidade) e sensoriais (aceitação, preferência, intenção de compra, escala do ideal e índice de aceitabilidade). Uma das formulações foi elaborada com açúcar mascavo e a outra com açúcar cristal, na proporção de 50% de polpa e açúcar. A geleia com açúcar mascavo apresentou maiores médias de acidez (0,7%), cinzas (0,8%), sólidos solúveis totais (67,4°Brix), pH (4,1) e umidade (39,1%). Na análise sensorial, ambas mostraram igual preferência e aceitação. No teste da escala do ideal, a geleia com açúcar cristal foi classificada como ideal pela maioria dos julgadores, de acordo com os atributos sensoriais de acidez (76%), doçura (78%) e viscosidade (68%). Já a intenção de compra, ficou na escala de certamente compraria para 40 e 44% dos provadores da geleia com açúcar cristal e mascavo, respectivamente. O índice de aceitabilidade das duas formulações de geleias adoçadas com açúcar cristal e mascavo foi de 94,96% e 94,14%, respectivamente. Portanto, a formulação de geleia com a polpa de achachairu tornase uma alternativa para agregar valor às frutas exóticas brasileiras. Palavras-chave: Açúcar cristal; açúcar mascavo; frutas exóticas Sensory and physical-chemical analysis of achaicharu jam (Garcinia humillis (Vahl) C. D. Adam)The purpose of this study was to elaborate two formulations of achachairu fruits jam and to evaluate its physical-chemical (acidity, ash, total soluble solids, pH and moisture) and sensory characteristics (acceptance, preference, purchase intention, ideal scale and acceptability index). One of the formulations was made with brown sugar and the other with sanding sugar, in a proportion of 50% of pulp and sugar. The jam with brown sugar showed higher averages of acidity (0.7%), ash (0.8%), total soluble solids (67.4°Brix), pH (4.1) and moisture (39.1%). In sensory analysis, both showed equal preference and acceptance. In the ideal scale test, sanding sugar jam was classified as ideal by most judges, according to the sensorial attributes of acidity (76%), sweetness (78%) and viscosity (68%). Regarding the purchase intention, it was in the "would certainly buy" range for 40 and 44% of the sanding and brown sugar jelly tasters, respectively. The acceptability index of these two formulations of jams sweetened with sanding and brown sugar was 94.96% and 94.14%, respectively. Therefore, the formulation of jam with achachairu pulp becomes an alternative to add value to Brazilian exotic fruits.

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“…Statistical tests are following the methodologies described by Minim (2013). The acceptability index (AI) of the jellies was also evaluated, using the expression A (%) = A x 100/B, and A represents the average score obtained for the product and B the maximum score given to the product (Souza et al, 2018).…”

Section: Sensory Analysismentioning

confidence: 99%

Garlic jelly: preparation, physicochemical and sensory evaluation

et al. 2021

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This study aimed to evaluate the physicochemical characteristics of garlic and the production of jellies. For this, fresh garlic was submitted to the cooking process and evaluated about moisture, pH, acidity, soluble solids, total sugars, and ash contents. Only garlic and garlic and pepper were prepared using crystal and brown sugar as sweeteners. The jelly that presented the highest number of parameters according to the legislation was submitted to sensory tests. The physicochemical characterization of the raw material showed that cooking did not interfere in pH, but increased acidity and reduced the content of total soluble solids in garlic submitted to cooking for 20 minutes. The jellies prepared with the addition of crystal sugar presented moisture higher than the values stipulated by the legislation. The addition of pepper contributed to increased acidity, regardless of the type of sugar. However, the jellies made with crystal sugar were slightly more acidic than those added to brown sugar. To the content of total soluble solids, all jellies are within the values required by the legislation. The sensory tests did not indicate any of the jellies as preferred and showed no difference in the sensory attributes evaluated between the jams with brown sugar and crystal. In general, the added jelly of brown sugar was pointed with burning and ideal viscosity by many judges. Thus, both jellies can be an alternative in the development of new products, as a potential to add value to garlic.

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Elaboração e avaliação da qualidade de geleia de Umbu (Spondias tuberosa Arr. C.) e Mangaba (Hancornia speciosa G.) com alegação funcional

Cited by 10 publications

References 19 publications

Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

Análise sensorial e físico-química de geleia de achachairu (Garcinia humillis (Vahl) C. D. Adam)

Garlic jelly: preparation, physicochemical and sensory evaluation

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