Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32909
Title: Processing potential of jellies from subtropical loquat cultivars
Keywords: Loquat - Physicochemical characteristics
Eriobotrya japonica
Loquat - Jelly
Nêspera - Características físico-químicas
Nêspera - Geléia
Issue Date: Jan-2017
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: CURI, P. N. et al. Processing potential of jellies from subtropical loquat cultivars. Food Science and Technology, Campinas, v. 37, n. 1, p. 70-75, jan./mar. 2017.
Abstract: To increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fukuhara, Kurisaki, Mizumo, Mizuho and Mizauto) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. Based on sensory acceptance the most suitable loquat cultivars for jelly processing are Kurisaki and Mizuho. In this study it was found that the consumer prefers a more acidic, less sweet, less firm or softer loquat jelly, clearer with a more intense red color.
URI: http://repositorio.ufla.br/jspui/handle/1/32909
Appears in Collections:DAG - Artigos publicados em periódicos

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