Produção de geléia de jambolão (Syzygium cumini Lamarck): processamento, parâmetros físico - químicos e avaliação sensorial

Lago, Ellen Silva; Gomes, Eleni; Silva, Roberto da

doi:10.1590/s0101-20612006000400021

Cited by 62 publications

(65 citation statements)

References 18 publications

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“…Lago-Vanzela et al (2011) found satisfactory acceptance of peel and pulp caja-manga jams, with mean scores of 7.19 and 6.49, respectively, between the hedonic terms of "like slightly" and "like very much". A similar result was observed by Lago et al (2006) working with jambolan jam, who found an average score of acceptance for flavour equal to 7.…”

Section: Resultssupporting

confidence: 84%

Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Arruda

Botrel

Fernandes

et al. 2016

Braz. J. Food Technol.

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Development and sensory evaluation of products containing the BrazilianSavannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) Desenvolvimento e avaliação sensorial de produtos com frutos do Cerrado brasileiro araticum (Annona crassiflora Mart.) e cagaita (Eugenia dysenterica Mart.) SummaryThe objective of this study was to use the pulp of the Brazilian Savannah fruits araticum and cagaita to develop new products, and to evaluate their sensory acceptance by children from 7 to 9 years of age. The products developed were: three milk caramel formulations: DP (standard), DA (araticum pulp) and DB (araticum pulp and grated coconut); three cagaita refresher formulations: RP (cagaita pulp), RA (cagaita pulp and orange juice) and RB (cagaita pulp and carrot juice); and a cagaita jam formulation. It was found that the three formulations of milk caramels were equally accepted (p>0.05), whereas the RA refresher was more accepted (p<0.05) than the others (RP and RB). In addition, the cagaita jam received high sensory acceptance scores. All the products developed were well accepted since their acceptability indexes were greater than 70%. There was no influence (p>0.05) of gender on the sensory acceptability of the products evaluated. It was concluded that the products developed showed good acceptability from a sensory point of view, which suggests high market potential.Keywords: Annona crassiflora; Eugenia dysenterica; Milk caramels; Refresher; Jam; Children. ResumoO objetivo deste estudo foi utilizar a polpa dos frutos do Cerrado brasileiro araticum e cagaita para desenvolver novos produtos e avaliar a aceitabilidade sensorial por crianças de 7 a 9 anos de idade. Os produtos desenvolvidos foram: três formulações de doce de leite: DP (padrão), DA (com polpa de araticum) e DB (com polpa de araticum e coco ralado); três formulações de refresco de cagaita: RP (polpa de cagaita), RA (polpa de cagaita e suco de laranja) e RB (polpa de cagaita e suco de cenoura); e uma formulação de geleia de cagaita. Verificou-se que as três formulações de doce de leite foram igualmente aceitas (p>0,05), enquanto o refresco RA foi mais aceito (p<0,05) que os demais (RP e RB). Além disso, a geleia de cagaita apresentou elevados escores de aceitação sensorial. Todos os produtos desenvolvidos foram bem aceitos, uma vez que seus índices de aceitabilidade foram maiores que 70%. Não houve influência (p>0,05) do gênero sobre a aceitabilidade sensorial dos produtos avaliados. Conclui-se que os produtos desenvolvidos apresentaram boa aceitabilidade do ponto de vista sensorial, o que sugere um elevado potencial de mercado. Alimentos, Rua Monteiro Lobato, 80, CEP: 13083-862, Campinas/SP -Brazil, e-mail: hsilvanoarruda@gmail.com Cite as: Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.). Braz. J. Food Technol., v. 19, e2015105, 2016. Received: Dec. 15, 2015 Accepted: Aug. 11, 2016 http://bjft.ital.sp.g...

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Section: Resultssupporting

confidence: 84%

Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Arruda

Botrel

Fernandes

et al. 2016

Braz. J. Food Technol.

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“…A acidez total não deve exceder a 0,8%, e o mínimo indicado é de 0,3%. Quanto ao pH, sugere-se um pH máximo de 3,4, sendo que abaixo de 3,0 ocorre uma tendência à sinérese (Lago, Gomes & Silva, 2006). A geleia do suco da casca de abacaxi apresentou-se em conformidade com estes valores.…”

Section: Resultsunclassified

Aproveitamento Agroindustrial De Resíduos Provenientes Do Abacaxi 'Pérola' Minimamente Processado

Lima

Souza

Santini

et al. 2017

HOLOS

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RESUMOUm dos principais obstáculos no desenvolvimento da indústria de processamento mínimo de frutas e hortaliças é o fato de que gerarem grande quantidade de resíduos orgânicos, os quais muitas vezes, não possuem um destino específico, tornando-se contaminantes ambientais. Sendo assim, o objetivo deste é estudar alternativas para o aproveitamento das cascas de abacaxis 'Pérola' minimamente processados. Do resíduo da casca foram elaboradas duas receitas de doces, enquanto que do suco obtido do processamento do resíduo foi elaborado uma geleia. Os produtos elaborados foram avaliados quanto à composição centesimal e sensorialmente, usando escala hedônica de 5 pontos para o parâmetro sabor e aparência. Os resultados mostram que os produtos elaborados a partir da casca apresentaram maior valor nutricional. O teste sensorial indicou que todos os produtos elaborados, obtiveram aceitabilidade por parte dos julgadores, com índices superiores a 80%. PALAVRAS-CHAVE:Ananas comosus L. Merril, resíduo vegetal, alimentação humana, análise sensorial. UTILIZATION OF AGROINDUSTRIAL WASTE FROM PINEAPPLE 'PÉROLA' MINIMALLY PROCESSED ABSTRACTA major barrier in the development of minimally processed fruit and vegetable industry is the fact that generate large quantities of organic waste, which often, do not have a specific destination, becoming environmental contaminants. Then, the goal of this work is study alternatives for the exploitation of the peels of pineapple 'Pérola' minimally processed. The residues of the peel were prepared two sweet recipes, while the waste obtained from the processing juice was prepared a jelly. The processed products were evaluated about the chemical composition and sensorially, using hedonic scale of 5 points for flavor and appearance parameter. The results show that products prepared from the peel presented a higher nutritional value. The sensorial test indicated that all processed products, showed acceptability for panelists, with rates above 80%.

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“…however, national fruit production has a great expansion potential once several native and exotic fruits are not economically explored. Attempts to turn such unexplored cultures into reasonable ones are in course, mainly for atemóia, maná, canistel, mirtilo, lichia, physalis and star fruit (LAgo;gomES;SILVA, 2006). P. peruviana is an exotic fruit that belongs to the Solanaceae family and Physalis genus from Amazon and Andes.…”

mentioning

confidence: 99%

Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.

Rodrigues¹,

Rockenbach²,

Cataneo³

et al. 2009

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada Minerals and essential fatty acids of the exotic fruit Physalis peruviana L. Minerais e ácidos graxos essenciais da fruta exótica Physalis peruviana L.Eliseu RodRIguES 1 , Ismael Ivan RoCkENbACh 1 *, Ciriele CATANEo 1 , Luciano Valdemiro goNzAgA 1 , Eduardo Sidinei ChAVES 2 , Roseane FETT 1 1 Introduction high production of several native and exotic fruits in brazil is due to its large territory and its presence in areas of tropical and temperate climates (gRANAdA;zAmbIAzI;mENdoNçA, 2004). however, national fruit production has a great expansion potential once several native and exotic fruits are not economically explored. Attempts to turn such unexplored cultures into reasonable ones are in course, mainly for atemóia, maná, canistel, mirtilo, lichia, physalis and star fruit (LAgo;gomES;SILVA, 2006). P. peruviana is an exotic fruit that belongs to the Solanaceae family and Physalis genus from Amazon and Andes. however, some varieties are cultivated in America, Europe, and Asia. This golden colored spherical fruit, also known as goldenberry, is commercially produced in Ecuador, South Africa, kenya, zimbabwe, Australia, New zealand, hawaii, India, malaysia, Colombia, and China. Currently, the production of physalis has expanded to tropical and subtropical countries such as the Caribbean and Colombia, the major producer (NoVoA et al., 2006). In brazil, physalis is popular in the Northern and Northeastern regions, but it is novelty in the Southern and Southeastern regions. It can be found in local markets mainly in São Paulo and Rio de Janeiro, but it has still been imported from Colombia at high prices since the brazilian production is still small.In most countries, the goldenberry is cultivated in backyards for direct consuming. however, they do carry prestige in some international markets, such Europe, where premium prices are paid for the fruits. besides having a future potential as fresh fruit, it can be enjoyed as an ingredient in salads, cooked dishes, desserts, jams, natural snacks, and fruit preserves (RAmAdAN;möRSEL, 2003). moreover, P. peruviana is a medicinal plant widely used in folk medicine as anticancer, antimycobacterial, antipyretic, and immunomodulatory and also for treating diseases such as malaria, asthma, hepatitis, dermatitis, and rheumatism (Wu et al., 2005). despite its importance, there are only few works in the literature concerning this fruit and no study has been carried out in brazil regarding its chemical composition. Thus, the aim of this work was to determine the centesimal and mineral composition of Physalis peruviana, as well as to evaluate the fatty acid composition of its lipid fraction. ResumoPhysalis peruviana é uma fruta exótica pertencente à família Solanaceae com produção recente no brasil, principalmente na região Sul. Como há poucos dados em relação à sua composição química, este trabalho apresenta a composição centesimal e mineral e o perfil de ácidos graxos da fração lipídica da Physalis peruviana. Em relação à composição cente...

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Produção de geléia de jambolão (Syzygium cumini Lamarck): processamento, parâmetros físico - químicos e avaliação sensorial

Cited by 62 publications

References 18 publications

Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Aproveitamento Agroindustrial De Resíduos Provenientes Do Abacaxi 'Pérola' Minimamente Processado

Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.

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