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dc.creatorSouza, Vanessa Rios de-
dc.creatorPereira, Patrícia Aparecida Pimenta-
dc.creatorPinheiro, Ana Carla Marques-
dc.creatorNunes, Cleiton Antônio-
dc.creatorPio, Rafael-
dc.creatorQueiroz, Fabiana-
dc.identifier.citationSOUZA, 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.pt_BR
dc.description.abstractGenerally 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.pt_BR
dc.publisherInstitute of Food Technologistspt_BR
dc.sourceJournal of Food Sciencept_BR
dc.subjectMixture designpt_BR
dc.subjectPotential processingpt_BR
dc.subjectResponse surface methodologypt_BR
dc.titleEvaluation of the jelly processing potential of raspberries adapted in Brazilpt_BR
Appears in Collections:DCA - Artigos publicados em periódicos

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