Please use this identifier to cite or link to this item:
Title: Evaluation of the jelly processing potential of raspberries adapted in Brazil
Keywords: Jelly
Mixture design
Potential processing
Response surface methodology
Issue Date: Mar-2014
Publisher: Institute of Food Technologists
Citation: SOUZA, V. R. de et al. Evaluation of the jelly processing potential of raspberries adapted in Brazil. Journal of Food Science, Chicago, v. 79, n. 3, p. S407–S412, Mar. 2014.
Abstract: Generally raspberry products as jams, jellies, and preserves are made with red raspberry, however, yellow raspberry and especially black raspberry are also fruits adapted in Brazil, presenting even better productivity and quality. Thus, the aim of this study was to evaluate the processing potential of other varieties of raspberry, but the red, in the preparation of jellies through mixture design and response surface methodology (RSM). These techniques were used to optimize the following 3 variables: yellow (Golden Bliss cultivar, Rubus idaeus), black (Rubus niveus), and red raspberries (Batum cultivar, Rubus idaeus) to formulate a mixed raspberry fruit jelly through sensory evaluations. It was found that jelly formulated with a mix of colored raspberries grown in subtropical regions is a viable and alternative way to use yellow and black raspberries. The mixed raspberry jelly must have 0% to 30% yellow raspberries, 25% to 50% black raspberries, and 30% to 75% red raspberries. Within this region, the optimum formulation has ideal characteristics that are often not observed in formulations with 100% black or yellow raspberries.
Appears in Collections:DCA - Artigos publicados em periódicos

Files in This Item:
There are no files associated with this item.

This item is licensed under a Creative Commons License Creative Commons