Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32907
metadata.artigo.dc.title: Characterization and influence of subtropical persimmon cultivars on juice and jelly characteristics
metadata.artigo.dc.creator: Curi, Paula N.
Tavares, Bruna S.
Almeida, Aline B.
Pio, Rafael
Peche, Pedro M.
Souza, Vanessa R.
metadata.artigo.dc.subject: Persimmon - Processing
Persimmon - Physicochemical characteristics
Caqui - Processamento
Caqui - Características físico-químicas
metadata.artigo.dc.publisher: Academia Brasileira de Ciências
metadata.artigo.dc.date.issued: Apr-2017
metadata.artigo.dc.identifier.citation: CURI, P. N. et al. Characterization and influence of subtropical persimmon cultivars on juice and jelly characteristics. Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 89, n. 2, p. 1205-1220, Apr./June 2017.
metadata.artigo.dc.description.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 had different physical and physicochemical characteristics which resulted in juices and jellies with different physicochemical, rheological and sensory characteristics. Based on sensory acceptance and productivity/adaptability of persimmon crop in Brazil, the most suitable persimmon cultivars for processing are Rama Forte and Guiombo. In this study it was found that the consumer prefers a more acidic persimmon juice and a less firm or softer, less sweet, clearer and more intense yellow color persimmon jelly.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/32907
metadata.artigo.dc.language: en_US
Appears in Collections:DAG - Artigos publicados em periódicos



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