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|Analysis of the subtropical blackberry cultivar potential in jelly processing
|Institute of Food Technologists
|SOUZA, V. R. de et al. Analysis of the subtropical blackberry cultivar potential in jelly processing. Journal of Food Science, Champaign, v. 79, n. 9, p. S1776–S1781, Sept. 2014.
|In Brazil, there are numerous blackberry cultivars under cultivation, however, only a few cultivars, such as the Guarani, are displayed/used for processing. In this context the aim of this work was to study the effects of different Brazilian blackberry cultivars (Guarani, Brazos, Comanche, Tupy, Cherokee, Caingangue, and Choctaw) on the physicochemical characteristics, texture profiles and the consumer acceptance of the resulting jelly to identify the potential use of these cultivars in the jelly industry. It is feasible to produce blackberry jellies with the Tupy, Comanche, Brazos, Guarani, and Choctaw cultivars because these jellies demonstrated good acceptability combined with good productivity. Consumers were shown to have a preference for a less adhesive, more acidic jelly. This study provides a useful insight about the Brazilian blackberry cultivar potential in jelly processing.
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|DCA - Artigos publicados em periódicos
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