Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/34788
metadata.artigo.dc.title: Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
metadata.artigo.dc.creator: Curi, Paula Nogueira
Carvalho, Cynara dos Santos
Salgado, Derlyene Lucas
Pio, Rafael
Silva, Daniel Fernandes da
Pinheiro, Ana Carla Marques
Souza, Vanessa Rios de
metadata.artigo.dc.subject: Physalis L.
Different species
Characterization
Jelly processing
Harmonization
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
metadata.artigo.dc.date.issued: Mar-2018
metadata.artigo.dc.identifier.citation: CURI, P. N. et al. Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese. Food Science and Technology, Campinas, v. 38, n. 1, p. 112-119, Jan./Mar. 2018. DOI: 10.1590/1678-457x.01317.
metadata.artigo.dc.description.abstract: Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/34788
metadata.artigo.dc.language: en_US
Appears in Collections:DAG - Artigos publicados em periódicos



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