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dc.creatorMagalhães, Deniete Soares-
dc.creatorMoreira, Renata Amato-
dc.creatorPasqual, Moacir-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.creatorPio, Leila Aparecida Salles-
dc.identifier.citationMAGALHÃES, D. S. et al. Use of peels in the formulation and acceptance of white pulp pitaya jellies. Food Science and Technology, Campinas, v. 42, e68521, 2022. DOI:
dc.description.abstractThe generation of agroindustrial waste has become a serious environmental problem, which conflicts with the need for sustainability sought by modern agriculture. An alternative that helps minimizing these effects is the use of residues, such as fruit peel, in food production. The objective of this study was to evaluate the viability of the mesocarp of the white-fleshed red pitaya (Hylocereus undatus) in the preparation of jellies, verifying the influence of different percentages of pulp replacement per mesocarp (0, 20, 40 and 60%) on the physicochemical, microbiological, and sensorial characteristics of the final products. The jellies presented good acceptability among consumers, with the 60% substitution level being the most accepted. Besides the mesocarp not altering the flavor of the jellies, its use increases the attractiveness to the consumer in addition to contributing to cost reduction and environment preservation.pt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.rightsAttribution 4.0 International*
dc.rightsacesso abertopt_BR
dc.sourceFood Science and Technologypt_BR
dc.subjectHylocereus undatuspt_BR
dc.subjectNutraceutical foodpt_BR
dc.subjectAlimentos nutracêuticospt_BR
dc.titleUse of peels in the formulation and acceptance of white pulp pitaya jelliespt_BR
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