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metadata.artigo.dc.title: Processing potential of jellies from subtropical loquat cultivars
metadata.artigo.dc.creator: Curi, Paula Nogueira
Nogueira, Paulyene Vieira
Almeida, Aline Botelho de
Carvalho, Cynara dos Santos
Pio, Rafael
Pasqual, Moacir
Souza, Vanessa Rios de
metadata.artigo.dc.subject: Loquat - Physicochemical characteristics
Eriobotrya japonica
Loquat - Jelly
Nêspera - Características físico-químicas
Nêspera - Geléia
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Jan-2017
metadata.artigo.dc.identifier.citation: CURI, P. N. et al. Processing potential of jellies from subtropical loquat cultivars. Food Science and Technology, Campinas, v. 37, n. 1, p. 70-75, jan./mar. 2017.
metadata.artigo.dc.description.abstract: To increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fukuhara, Kurisaki, Mizumo, Mizuho and Mizauto) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. Based on sensory acceptance the most suitable loquat cultivars for jelly processing are Kurisaki and Mizuho. In this study it was found that the consumer prefers a more acidic, less sweet, less firm or softer loquat jelly, clearer with a more intense red color.
metadata.artigo.dc.language: en_US
Appears in Collections:DAG - Artigos publicados em periódicos

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