Evaluation of the Jelly Processing Potential of Raspberries Adapted in Brazil

Souza, Vanessa Rios de; Pereira, Patrícia Aparecida Pimenta; Pinheiro, Ana Carla Marques; Nunes, Cleiton Antônio; Pio, Rafael; Queiroz, Fabiana

doi:10.1111/1750-3841.12354

Cited by 26 publications

(34 citation statements)

References 23 publications

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“…This fact has been observed in several other studies, such as those of Souza et al (2014) and Pereira et al (2015). The improvement in sensory quality with the addition of persimmon to orange and pineapple juice was due to the combination of characteristics of fruits.…”

Section: Sensory and Physicochemical Analysis Of Fruit Juice Formulatsupporting

confidence: 82%

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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Section: Sensory and Physicochemical Analysis Of Fruit Juice Formulatsupporting

confidence: 82%

Optimization of tropical fruit juice based on sensory and nutritional characteristics

et al. 2017

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“…Texture profile analyses (TPA) of the jellies were made in penetration mode under the conditions described by SOUZA et al (2014a). The jelly samples were compressed by 30%.…”

Section: Methodsmentioning

confidence: 99%

Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

et al. 2017

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The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated.

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“…The test was carried out in individual booths under white light and ventilation (Souza et al, 2014b). The tasters were instructed in the use of the hedonic scale and to drink water between samples.…”

Section: Sensory Analysismentioning

confidence: 99%

Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

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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 Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.Keywords: Physalis L.; different species; characterization; jelly processing; harmonization. Practical Aplications: It was possible to verify which physalis are the nutritionally richest species and which species are more suitable for jelly processing.

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Evaluation of the Jelly Processing Potential of Raspberries Adapted in Brazil

Cited by 26 publications

References 23 publications

Optimization of tropical fruit juice based on sensory and nutritional characteristics

Optimization of tropical fruit juice based on sensory and nutritional characteristics

Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

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