Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33082
metadata.artigo.dc.title: Optimization of native Brazilian fruit jelly through desirability-based mixture design
metadata.artigo.dc.creator: Curi, Paula Nogueira
Almeida, Aline Botelho de
Pio, Rafael
Lima, Luiz Carlos de Oliveira
Nunes, Cleiton Antônio
Souza, Vanessa Rios de
metadata.artigo.dc.subject: Mixed fruit jelly
Nutritional quality
Sensory acceptance
Desirability function
Geléia de frutas mistas
Qualidade nutricional
Aceitação sensorial
Função de desejabilidade
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
metadata.artigo.dc.date.issued: 2018
metadata.artigo.dc.identifier.citation: CURRI, P. N. et al. Optimization of native Brazilian fruit jelly through desirability-based mixture design. Food Science and Technology, Campinas, 2018. doi: 10.1590/fst.31817.
metadata.artigo.dc.description.abstract: Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should contain: 40-100% jabuticaba, 0-30% cambuci and 0-20% pitanga.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/33082
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos



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