Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32946
metadata.artigo.dc.title: Influence of subtropical region strawberry cultivars on jelly characteristics
metadata.artigo.dc.creator: Curi, Paula Nogueira
Tavares, Bruna de Sousa
Almeida, Aline Botelho de
Pio, Rafael
Peche, Pedro Maranha
Souza, Vanessa Rios de
metadata.artigo.dc.subject: Strawberry cultivars
Strawberry - Postharvest
Strawberry jelly
Cultivares de morango
Morango - Pós-colheita
Geleia de morango
metadata.artigo.dc.publisher: Institute of Food Technologists
metadata.artigo.dc.date.issued: Jun-2016
metadata.artigo.dc.identifier.citation: CURI, P. N. et al. Influence of subtropical region strawberry cultivars on jelly characteristics. Journal of Food Science, Champaign, v. 81, n. 6, p. 1515-1520, June 2016.
metadata.artigo.dc.description.abstract: At the end of the production period of strawberries grown in subtropical regions, postharvest durability is severely diminished due to rising temperatures which compromises the commercialization of fresh fruit. An ideal option would be to process strawberries in the form of preserves, jams, and jellies. Along this line it becomes extremely important to conduct a survey of which cultivars grown in subtropical regions are more suitable for processing in the form of jelly, as well as to understand what the consumer profile is for this product. The objective of this study was to evaluate the influence of different strawberry cultivars grown in subtropical regions of Brazil (Camarosa, Festival, San Andreas, Oso Grande, Camino Real, and Albion) on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly in order to identify cultivars with the greatest potential for industrial use. The strawberry cultivars presented different physicochemical characteristics which resulted in jellies with different physicochemical and rheological characteristics. In this study, however, we verified that all cultivars have potential to be processed in the form of jelly due to good acceptance of all formulations prepared. In general consumers prefer a lighter‐colored strawberry jelly, with a less intense red color, more acidic, and less consistent/firm.
metadata.artigo.dc.identifier.uri: https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.13325
http://repositorio.ufla.br/jspui/handle/1/32946
metadata.artigo.dc.language: en_US
Appears in Collections:DAG - Artigos publicados em periódicos

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